Kothamalli Thuvaiyal also known as Coriander Chutney is a bright and beautiful dish that is so versatile. Spread on breads or enjoy as a side to tiffin items and rice.
Add mustard seeds, urad dhal, and asafetida to hot oil 
Sauté 
Add red chilies and tamarind 
Sauté until golden brown 
Add chopped cilantro 
Let the cilantro shrink in size 
Add salt and blend 
Kothamalli Thuvaiyal (Coriander Chutney)
Kothamalli Thuvaiyal is a bright and beautiful dish that is so versatile. Spread on breads or enjoy as a side to tiffin items and rice.
Servings: 2
Ingredients
- 4 cups cilantro (chopped)
- 2 tbsp urad dhal
- 1 tsp mustard seeds
- 5 red chilies (adjust to taste)
- 1 inch tamarind
- ⅛ tsp asafetida (also known as hing or perungayam)
- 2 tbsp oil
- 1 tbsp water (as needed)
- salt to taste
Instructions
- Add oil to the pan. Once hot, add mustard seeds, urad dhal and asafetida.
- Once mustard seeds start to pop, add red chilies and tamarind.
- Sauté for 20 seconds. The urad dhal should be golden brown.
- Next, add the chopped cilantro and sauté for 30 seconds.
- Once the cilantro leaves shrink, add salt to taste. Remove and set aside.
- Then, once the mixture is warm, add it to a blender and grind using 1 tbsp of water. Add more water if needed.
- Transfer the chutney to a bowl and serve as a side dish for idli, dosa, yogurt rice, etc.
