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


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 :).

Pudina Thogaiyal

Although I categorize this as chutney I prefer to call this “thogaiyal” as it is meant to be a mix for rice and not a side dish.

2 cups of fresh mint leaves (clean and wash them in plenty of water)

1medium-sized onion (cut to any size but not too big)

Small lemon sized ball of tamarind (soaked in just enough water)

5 red chillies

1 tsp cumin seeds

1 tsp salt (or to your taste)

2 tbsp chana dal

1 tbsp urad dal

1½ tbsp oil

Heat 1  tbsp oil in a wok and let the cumin seeds splutter. Transfer the tempered cumin to a bowl and in the same wok add the remaining oil. When the oil is hot add the onion and saute till color changes.

Transfer the onion to the mixie bowl and add the chilies and saute them on a low flame till the color changes and the aroma starts. Add the dals and roast till done.

Transfer the  roast to the  mixie bowl and on a very low flame stir the mint leaves till the aroma whiffs and switch off the flame. Let the mint remain in the wok for sometime.

add the tamarind scales also to the mixie bowl and grind all the ingredients to a smooth paste. If needed, add a spoon of water.  Add the mint leaves and salt and grind to a nice paste.

Transfer to the bowl containing tempered jeera and mix well.  Serve with rice.

Cook’s Note: In case you want to store the paste for a week or two, instead of sauteing the leaves in the heat of the wok, grind the green leaves with the remaining ingredients. make the mix a little thin.

Heat oil in a wok, splutter the jeera and and add the mint paste and saute well on a low flame for 5 minutes or longer (till the color changes to dark green) and the paste thickens. If the need be add a little more oil and saute till the past leaves the sides of the wok.  Store in a dry container.

Thenga Thogaiyal

Grated coconut 1 cup

Tamarind 3 scales

Red chillies 4 or 5

Peppercorns 6-8 (optional)

Chana dal 2 tbsp

Urad dal 3 tbsp

oil 1 tsp

Mustard seeds 1/2 tsp

Asafotida 1/4 tsp

Curry leaves 6 sprigs

Salt 1 tsp

Soak the tamarind i hot water to soften it.

Add a few drops of oil to a frying pan and roast the chilies on slow fire till the color changes and it gives out an aroma. Add the peppercorns and when they are done add the dals and roast till golden in color. Add the grated coconut and the curry leaves till a good aroma is given.

Cool the mix and transfer to the blender gwith the tamarind scales. Add minimal water and grind to a fine paste. Add slat and mix well.

Transfer the thogaiyal to a bowl and temper with mustard seeds and asafotida. Mix with rice and enjoy! 🙂