Friday, July 12, 2013



This recipe is from someone whom I have admired for long. Chandra Padmanabhan. Author of books like: "Dakshin- Vegetarian Cuisine from South India" "Southern Flavours: The Best of South Indian Cooking" and "Simply South: Traditional Vegetarian Cooking." This is her page on and you can order her books for your Kindle too.

She is an expert and starting off as a young bride, I remember following her instructions as I honed my skills in cooking. Her forte has been South Indian vegetarian cuisine and this helped me a lot.

Today's recipe gets its name from coriander being called "Kothamalli" in Tamil. A "Thuvayal" ( also called Thogayal), is a kind of chutney served as an accompaniment for idlis, dosas and the like.
A few days back, I have shared the recipe for another such thuvayal, this one made of Mint/Pudina.

I have served this as an accompaniment for idlis today, as you will see in the picture.

I am sure you will enjoy this simple but tasty chutney largely made up of fresh, green coriander.

  • Oil, 2 tsp
  • Green chilli, 1
  • Dried red chillies, 1-2
  • Split black gram ( Urad) dal, 1 and 1/2 tbsp
  • Mustard seeds, 1 tsp
  • Asafoetida powder ( Hing), 1/2 tsp
  • Fresh chopped coriander leaves, 1 cup, well packed
  • Salt, to taste
  • Tamarind, a marble sized ball
Place oil in a frying pan over moderate heat.
When hot, add green chilli, red chillies, dal, mustard seeds and hing powder
Fry till dal turns golden, chillies are fragrant and mustard seeds splutter
Remove from heat and set aside to cool
Mix in remaining ingredients and grind to a smooth consistency, gradually adding 2 tbsp of water

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