Another post that was in my drafts for more than 3 months. Rasam and thogayal or chutney has always been my favorite combination. I remember my grandma making this using the ammikal when I was growing up. There were no blenders or other modern appliances then and I sometimes wonder how she managed to do all the stuff by herself and here I am struggling with all the appliances around me 
. You can adjust the tamarind to suit your taste and this thogayal is a great way to finish up coriander leaves if you have a whole bunch of them left. Off to the recipe.
Coriander(Kothamalli) Thogayal
Print Recipe
By Published: July 25, 2012
- Yield: 1/2 cup
- Prep: 15 mins
- Cook: 5 mins
- Ready In: 20 mins
Condiment prepared by grinding coriander leaves with lentils and tamarind .
Ingredients
- 1/2 tsp oil
- 3 tsp urad dal (ulutham paruppu)
- pinch of asafoetida
- 2 dry red chillies (adjust to taste)
- 2 cups cilantro (coriander leaves - cleaned and washed)
- salt (to taste)
- tamarind (small lime size soaked in water for 10 minutes)
Instructions
- Clean and wash coriander leaves and keep aside.
- Heat oil and add urad dal, dry red chillies and asafoetida. Turn off when the dal turns golden brown. Allow to cool.
- Take the roasted ingredients along with coriander leaves, salt and tamarind in a blender or food processor and puree using very little water.
Pictorial
Heat oil and add urad dal, chillies and asafoetida.
Saute until the dal turns golden brown. Allow to cool.
Take the roasted dal, chillies, asafoetida, washed coriander leaves, salt and tamarind in a food processor or blender.
Puree using very little water.
Thogayal ready and we had it with rasam rice.
Enjoy!
Linking to Kitchen Chronicles – Only Vegan
 Thogayal on http://cooksjoy.com/blog "Pin It")
i use to saute the cilantro lightly, will try this way soon…looks colorful…just love it with rice,Mmmm!!
I want that ammikal! Chutneys made on that are so delicious! I make the same one sans the dal. Should try it next time..
Perfect tempting ‘Go Green” Thogayal….