Kothamalli (Coriander) thogaiyal

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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 tspIMG_2309 - Copy


  • 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

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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


Amla Chutney

Amla chutney

Gooseberries everywhere and it is difficult not to drool thinking of amla chutney, murabba or pickles such as neer nellikkai or nellikkai thokku.  Chutney can also be the green chutney that is used only when fresh: made with green chilies and ginger being key ingredients to go with amla. The chutney posted here can be preserved  like chunda and stored for months and used as  a spread on bread, side dish for paranthas, or even for dosai.


Amla 400 g (about 15 berries — gives pulp of 1½ cups)

Sugar 1½ cups

Cayenne pepper powder 1 tsp

Black salt powder ½ tsp

Salt 1 tsp

Roasted cumin powder 1 tsp (roast cumin seeds and powder)


  • Wash the berries in running water well and place them in a bowl and blanch them by  pressure cooking for one whistle. Let the berries cool to room temperature and splice them as shown in the picture to remove the seeds from the pods.
Blanched amla
Blanched amla

This can be done by placing the berry on a plate and pressing the berry with the palm.

  • Transfer the pods to a blender and blitz for a minute to get a coarse pulp.
  • Place a heavy-bottomed pan or a non-stick pan on the stove and transfer the pulp into the pan. Add all the ingredients mentioned earlier to the pan and stir the mix on a medium flame till the mix thickens after the sugar melts.
  • Once the mix starts leaving the sides of the pan switch off the flame and let the mix cool.
Amla chutney
Amla chutney
  • Transfer the cooled chutney to sterilized bottle and store in a cool place. Shelf-life up to 3 months or more.

Chef’s note

If you like it a bit spicy  a pinch of cinnamon powder and  crushed cloves added to the mix will be good. Those who love fennel flavor can add half a spoon of fennel powder for flavor.

Puli Injii



Fiberless ginger 100 g (grate half the ginger and sliver the rest as julienne)

Green chillies 8 to 10 (spliced into 1″ pieces)

Tamarind pulp (thick) from a medium lemon-sized ball soaked in hot water

Powdered jaggery 1 tbsp

Salt 1 tsp or to taste

Fenugreek powder 1 tsp (roast 1 tsp fenugreek seeds till brown and powder)

Asafotida ½ tsp

Turmeric powder ¾ tsp

Mustard seeds 1 tsp

Red chilli powder 1 tsp

Oil 3 tbsp (preferably sesame oil aka gingelly oil)


  • Heat 1 tbsp oil in a wok and when hot saute the chilli pieces on a low flame. Add the ginger julienne and grated ginger and saute for a couple of minute.
  • Transfer the mix to a dish and keep aside to be used later.
  • Heat the remaining oil in the wok and let the mustard seeds crackle.
  • Transfer the tamarind pulp to the wok kept on a low flame and add turmeric powder, salt and jaggery to it.
  • When the mix starts thickening add the powdered fenugreek, asafotida and the sauteed chilli/ginger mix.
  • Leave it on low flame for two minutes and let the mix cool before transferring to a bottle.
  • Can be stored for 10 days in the refrigerator.

Coconut Chutney


Coconut  ½ cup

Roasted gram  small fistful (about  2 tbsp)

Green chillies 2

Shallots  2 or ¼ onion (small)

Curry leaves 3 sprigs

Curds 1 tbsp (optional)

Salt  ½ tsp

Oil 1 tsp

Mustard seed  1 tsp

Urad dal 1 tsp

Asafotida 1 small pinch


Transfer coconut, chillies, curry leaves, shallots, roasted gram, and salt to a blender; add little water and grind the mixture to a smooth paste.   Transfer the chutney to a bowl, add curds to it and temper it with mustard, urad dal and asafotida added to hot oil.

Makes a excellent side dish with pongal, dosai and idlis.

Tomato-Onion Chutney

Tomatoes 2 large


Onion  2 large

Green chillies 2

Red chillies

Roasted gram (pottu kadalai/buna  chana)  1 tbsp

Urad dal 1 tbsp

Tamarind  2 or 3 scales

Jaggery 1″piece

Salt  ¾ or 1 tsp

Oil 1 tbsp

Mustard seeds 1 tsp

Asafotida ¼ tsp


Peel the onions and cut them into small pieces and dice the tomatoes into 1″ pieces.

heat  1 tsp of oil in a pan and as it heats up add the onion and saute it till it turns translucent. Add the tomatoes and as it softens add the mix to the blender and let it cool.

Mean while heat a few drops of oil in a pan and add the chillies and saute them till the aroma stars out. Add urad dal and roast till it turns golden in color. Add the ingredients to the mix in the blender along with softened scales of tamarind, roasted gram, salt and jaggery. Grind them to a coarse or smooth paste as per your preference. Transfer the chutney to a bowl and temper it with mustard seeds and asafotida.


Chef’s Note

If you like to add flavor to chutney, you can add a few sprigs of mint or coriander leaves to the mix while grinding.


Sutta Kathirikkai (Aubergine) Thogaiyal (4 servings)




Big  brinjal  1

Urad dal 2 tbsp

Dried Red chillies  3 or 4

Asafotida ¼ tsp

Tamarind  1 ball (size of a marble)

Salt 1 tsp

Mustard seeds 1tsp

Oil  1 tbsp


Soak the tamarind scale in warm water for about 10 minutes.

Smear the surface of the washed and dried brinjal with a few drops of oil and grill it on a hot flame.  Pierce a skewer through the brinjal for easy handling. Keep rotating the brinjal over the flame till all sides are uniformly done and the skin looks charred and cracks up. Takes about 5 to 7 minutes for smoking.  Remove the skin and wash off the sticking pieces.  Mash up coarsely afte removing the stalk and let it cool to room temperature.

While the brinjal is cooling heat ½ spoon of oil in frying pan and roast the chillies on a low flame till the aroma starts coming. Add t he urad dal and roast further till the dal turns golden brown. Add asafotida to the roasted dal.

Add all the ingredients into the blender and grind to a smooth paste that is slightly coarse in texture.

Goes well with Chapathis/rice.

Chef’s Note

If you like coconut, you can add 2 tbsp of grated coconut to the mix while grinding.

Manga Thogaiyal (Bhojana Korada)

Raw mango 1 (medium-sized)

Green chillis 3 small or 2 large

Ginger 1″ piece

Coconut (grated) 2 tbsp

Crushed jaggery ½ tsp

Salt  ½ tsp

Mustard ½ tsp

Urad dal  3tsp

Oil 1 tsp


Peel the mango and cut into small pieces. Grate the ginger or cut into small pieces.

In a frying pan add a few drops of oil and saute the chillies. Transfer the chillis to the blender and roast urad dal in the pan till it starts changing color and gives an aroma.

Transfer the roasted dal, mango, coconut, ginger, salt, and jaggery to the blender and grind to a fine paste along with the chillis.

Rinse the blender with little water and transfer to the paste.

Temper the mustard in the remaining oil and add to thogaiyal. Mix well and enjoy with rice or chapathis :).