Saturday, February 23, 2008

Kothamalli Thogayal (Cilantro Chutney)


  • 2 bunches of fresh cilantro leaves
  • 1/4 cup sliced shallots
  • 8 dry red chilies
  • 1tsp tamarind extract
  • Salt to taste
  • 2 tbsp urad daal
  • 1 tsp oil


Heat oil in a frying pan, add the urad daal and fry till it starts to brown. Remove the daal from the oil and keep aside.

Add the red chilies to the same pan, fry for a few seconds. Add the shallots and fry till the shallots are soft. Add the tamarind extract and the cilantro leaves to the pan. Mix well and fry for a few seconds till the water evaporates, and the leaves shrink down considerably.

Remove from the heat and let it cool down a bit. Transfer to a blender or food processor and grind to a coarse paste, adding a little bit water if necessary. Add salt and the fried daal from the first step and grind to a smooth thick paste.

This goes well with rice, dosa, idly etc. Unlike uncooked chutneys, this can be refrigerated and used for a few days.

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