Been a very long time since I added any recipe in my blog …. reasons followed by excuses and then finally came a point when I thought I need to be a little more active! I wondered where I should begin and the simplest and evergreen coriander came to my mind. Either a chutney (that goes as a sauce for many evening dishes such as fritters) or thogaiyal (to go with rice or chappati) seemed a good choice and it was refreshing to see the green color retained in the dish to give it its fresh look 🙂
Cleaned and thoroughly rinsed leaves of coriander 3 cups
Dried red chilies 4 or 5 (depends on how spicy you like it)
Peppercorns ½ tsp
Tamarind scales 1 ball (Size of a gooseberry) soak in just enough hot water
Chana dal 2 tbsp
Urad dal 2 tbsp
Salt 1 tsp
Jaggery ¼ tsp
Oil 1 tbsp
Mustard seeds 1 tsp
- Heat oil in a pan and temper the mustard seeds . As they splutter transfer to a bowl and keep the pan over low lame,
- Add the dals and stir for a minute. As the dals gets crisp add the peppercorns and chilies and roast till the chili becomes smooth and wrinkles are gone. Transfer to the blender to cool.
- In the same pan saute the coriander leaves (if needed in batches) till it gives out moisture and shrinks. Make sure you do this on low flame and just enough to reduce the bulk.
- Add the tamarind, jaggery piece, and salt to the spices in the blender and blend to get a coarse texture. Add the coriander leaves and blend the mixture to get a nice paste.
- Add a little water if need be to get a smooth texture. Transfer the thogaiyal containing the tempered seeds and mix well.
Enjoy with rice or chappatis
This thogaiyal stays good in the refrigerator for at least a week. Howvwer, if you want to preserve it like a thokku, add a little oil to the on and saute the thogaiyal for 5 minutes on low flame so that all the moisture is gone. It is likely to lose the fresh green color and turn darker in the process