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kothamalli thogayal is a simple and quick South Indian rice accompaniment - with coriander leaves, stalk, coconut, and dal. When you are running out of veggies this quick & easy vegan Indian rice accompaniment is one tasty option. Thuvaiyal can be prepared within 5 minutes and stays good for 2 days in the fridge.

Thogayal | thuvaival variety

When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. Tempering is optional for thogayal Many Thuviyal varieties are prepared in Tamil Brahmin cooking. Thogayal varieties are usually less time-consuming.

kothamalli thuvaiyal

Coriander is a flavorful and healthy ingredient. This rice accompaniment prepared with coriander stalk and leaves is a flavorful and best beginners friendly recipe.

What tastes best with tomato thogayal

coriander leaves thuvaiyal, rice, and sesame oil (or melted ghee) taste best. Thogayal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety. I also like vengayam thuvaiyal with curd rice and curd semiya. You can also add water and serve it as a chutney with tiffin varieties

Should I saute coriander leaves for a long time?

No, it might alter the taste.

Can I skip tamarind?

Tamarind enhances the coriander leaves thogayal flavor. I would recommend using soft tamarind for easy grinding, If tamarind is hard, microwave or soak in very little water and use it. You can also use ½ teaspoon of tamarind paste instead of tamarind.

Can I use the same recipe and prepare coriander chutney?

Yes, add a little water and grind kothamalli chutney. Also, temper mustard seeds and urad dal in coconut oil and add it to the chutney. Other chutney varieties in TMF.

Coconut based recipes in TMF

Other Thogayal recipes

ingredients

½ teaspoon sesame oil

½ tablespoon + 1 tablespoon urad dal

2 red chilli

¼ teaspoon cumin seeds

50 g coriander stalk + leaves

2 grams tamarind

¼ cup coconut

Required salt

¼ teaspoon turmeric powder

Asafoetida

How to make kothamalli thogayal with step-by-step pictures:

First, wash and chop coriander leaves + stalk

add oil to the pan and oil is hot

Add urad Dal, cumin seeds, and red chilli; roast till they turn golden brown

Turn down to low flame

Furthermore add tamarind, coconut, turmeric powder, and coriander leaves; mix well and saute for 30 seconds

Turn off the stove
Furthermore, add asafoetida and salt; mix well and cool

Add sauteed ingredients and a little water; mix in-between and grind into thogayal

coriander chutney

Add extra water and grind into a smooth chutney
Finally add coconut oil and temper mustard seeds, urad dal, and hing; add it to the chutney