Coriander leaves Chutney

Coriander leaves/Kothamalli thuvaiyal is a simple condiment for curd rice with a unique taste. Flavourful and healthy thuvaiyal. Kothamalli thuvaiyal and curd rice is a favourite lunch for my father. It was such a great accompaniment for the curd rice.

Coriander leaves /Kothamalli thuvaiyal recipe - How to prepare Kothamalli thuvaiyal with step by step instructions -

There are a few basics for this thuvaiyal that you must follow to achieve a tasty thuvaiyal. I prefer to use only the leaves for this thuvaiyal. So separate each leaf from the stem and then grind it. Just make sure to use fresh coriander leaves for this dish. The red chillies must be roasted for a second and then grind along with the fresh coriander leaves. Don't forget to add the tamarind because it helps to keep the thuvaiyal best for 2 to 3 days. After grinding the coriander paste do not saute them in the oil for too long because it will lose the wonderful flavours from the coriander leaves. You have to saute them in the oil just for a few minutes. Now let's see how to prepare this coriander leaves thuvaiyal.
Checkout my other condiment for curd rice

Coriander leaves/Kothamalli thuvaiyal is a simple condiment for curd rice with a unique taste. Flavourful and healthy thuvaiyal.

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 bunch coriander
4 dried red chillies
small piece tamarind
1/4 tsp mustard
1/4 tsp urid dal
1/4 tsp asafoetida powder
1 tbsp gingely oil
salt to taste

Cooking Directions

Remove the leaves from the stems. Heat oil in a pan and roast the red chillies for a second.
Take a chutney jar and add the tamarind, salt and the roasted chillies. Grind it and then add the coriander leaves and grind it nicely with little water.
Heat oil in a pan and add the mustard and urid dal. When it splutters add the ground coriander paste. Add the asafoetida powder.
Stir the thuvaiyal (chutney) with a spoon for a few minutes and transfer it to the bowl.
Serve this thuvaiyal (chutney) for curd rice, toor dal rice and also for idly or dosa.

Coriander leaves thuvaiyal with step by step photos

Remove the leaves from the stems. Wash the leaves well without any mud. Use the stem for sambar and rasam.

Heat oil in a pan and roast the red chillies for a second.

Take a chutney jar and add the tamarind, salt and the roasted chillies. Grind it without any water. Next, add the coriander leaves and grind it nicely with little water.

Heat oil in a pan and add the mustard and urid dal. When it splutters add the ground coriander paste. Add the asafoetida powder.

Stir the thuvaiyal with a spoon for a few minutes and transfer it to the bowl.

Serve this thuvaiyal for curd rice, toor dal rice and also for idly or dosa.

If you try this recipe for Kothamalli ilai thuvaiyal (Coriander leaves Chutney) send us your comments below and share the recipe for your friends and family.

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