Kothamalli Kadayal | Coriander Dal
Kothamalli Kadayal | Coriander Dal | South Tamil Nadu‑Style Coriander Dal | kothamalli masiyal
kothamalli kadayal, coriander dal, South Tamil Nadu dal, coriander toor dal, kadayal recipe, ghee dal recipe, Tamil dal recipes, easy dal for rice, coriander leaves dal, comforting dal recipe, kothamalli masiyal with step-by-step pictures and video recipe. Check out the coriander dal recipe. If you like the video pls SUBSCRIBE to my channel.
Kothamalli kadayal is a comforting South Tamil Nadu–style dal made by pressure‑cooking toor dal with fresh coriander leaves, onions, tomatoes, garlic, and simple spices. Mash the dal until creamy, then finish with a fragrant ghee tempering of mustard, cumin, shallots, and red chilli. This coriander dal is light, flavorful, and perfect with hot steamed rice and a drizzle of ghee.
What is Kothamalli Kadayal?
A coriander‑forward dal made by cooking toor dal with coriander stems and finishing with a ghee tempering.
Why cook coriander leaves along with dal?
Cooking the stems and leaves enhances flavor and gives the dal a natural green tint and aroma.
Why avoid adding salt before pressure cooking?
Salt can slow down dal softening. Adding it after cooking ensures a creamy mash.
Can I use moong dal instead of toor dal?
Yes—moong dal gives a lighter, quicker‑cooking version.
How to make the dal creamier?
Mash well after cooking and add a splash of hot water if needed.
Can I skip shallots in tempering?
You can, but shallots add sweetness and depth to the tempering.
What to serve with coriander dal?
Steamed rice, ghee, appalam, or a simple vegetable fry.
Ingredients
To Cook
1/4 cup toor dal
2 garlic cloves
1/4 cup onion, chopped
1 green chilli
1/4 cup tomato, chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
3/4 cup water
1 handful coriander leaves with stems
Salt, to taste
For Tempering
1 tbsp ghee
1/2 tsp mustard seeds
1 garlic clove, sliced
1/2 tsp cumin seeds
5 small onions (shallots), sliced
1 dried red chilli
A few coriander leaves, chopped
How to make kothamalli kadayal with step-by-step pictures
- ️ Wash the toor dal and soak it in 3/4 cup water for about 15–20 minutes.
- ️ Add the soaked dal, onion, tomato, garlic, green chilli, turmeric powder, chilli powder, coriander leaves with stems, and the soaking water to a pressure cooker. Do not add salt.
- ️ Pressure cook for 4 whistles. Let the pressure release naturally.
- ️ Add salt and mash everything well using a ladle or potato masher until creamy.
- ️ Heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds.
- ️ Add the sliced garlic, shallots, and dried red chilli. Sauté until the shallots turn golden.
- ️ Turn off the heat and stir in the chopped coriander leaves.
- ️ Pour the tempering over the mashed dal, mix well, and serve hot with steamed rice and a drizzle of ghee.
Ingredients
TO COOK
- 1/4 cup toor dal
- 2 garlic cloves
- 1/4 cup onion chopped
- 1 green chilli
- 1/4 cup tomato chopped
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 3/4 cup water
- 1 handful coriander leaves with stems
- Salt to taste
FOR TEMPERING
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1 garlic clove sliced
- 1/2 tsp cumin seeds
- 5 small onions shallots, sliced
- 1 dried red chilli
- A few coriander leaves chopped
Instructions
- Wash the toor dal and soak it in 3/4 cup water for about 15–20 minutes.
- ️ Add the soaked dal, onion, tomato, garlic, green chilli, turmeric powder, chilli powder, coriander leaves with stems, and the soaking water to a pressure cooker. Do not add salt.
- ️ Pressure cook for 4 whistles. Let the pressure release naturally.
- ️ Add salt and mash everything well using a ladle or potato masher until creamy.
- ️ Heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds.
- ️ Add the sliced garlic, shallots, and dried red chilli. Sauté until the shallots turn golden.
- ️ Turn off the heat and stir in the chopped coriander leaves.
- ️ Pour the tempering over the mashed dal, mix well, and serve hot with steamed rice and a drizzle of ghee.
Video
