Coriander Leaves Chutney / Kothamalli Thogayal.

India being one of the largest producers, consumers, and exporters of Coriander seeds and leaves, it is but natural to have them used in almost all our foods and delicacies. Be it for garnishing our food or throwing it into our rasam, we only need an excuse to consume this lovely aromatic herb.

This simple, easy to grow aromatic herb has some very impressive health benefits.  It’s extremely good to improve our immunity, lowers our blood sugar level, helps for brain health, improves our gut health, is good for our skin and can fight infection too.

The following recipe is prepared in most of our South Indian Tamil Brahmin houses. It’s spicy, flavourful and usually consumed like a pickle with curd rice or eaten with hot steaming rice. Since it is easy to prepare, tasty and packed with nutrients, this chutney was often prepared in most of our homes.  Most of these unique recipes also tie us with our culture and traditions. Hence, keeping that in mind, I ensure to not just prepare them in my kitchen but also pen it down in my blog and share it with everyone.

Kothamalli means Coriander leaves and Thogayal means a thick variety of chutney.


Kothamalli Thogayal/ Coriander leaves Chutney


  1. Coriander Leaves 3 Bunches
  2. Dry Red chilli 10 to 12 (increase or decrease as per your preference)
  3. Chana dal / split chickpea lentil 2 teaspoons
  4. Urad dal /Black gram ¼ cup
  5. Asafoetida a pinch
  6. Tamarind paste 1 teaspoon if using whole Tamarind then one gooseberry size
  7. Salt as per taste
  8. Sesame oil 1 teaspoon.



1. Heat a pan with sesame oil. Add Asafoetida, Urad dal and Chana dal and fry until they turn golden brown.
2. Keep the flame in medium-low.
3. Add the dry red chillies towards the end and fry for a minute before turning off the stove.
4. Transfer it to a clean dry plate and allow it to cool.
5. Meanwhile, wash and clean the coriander leaves and dry them using a clean kitchen towel.
6. Roughly chop them and set them aside.
7. Transfer the fried items into a blender along with salt as required and powder it coarsely. We do not want a fine powder.
8. Empty it onto a plate and set it aside. Please note: The coriander leaves and spices should be ground separately and later blended again together.
9. Now add the washed, dry and clean Coriander leaves into the blender along with tamarind paste without water and blend it. We do not want a mushy consistency. Please be watchful of that.
10. Once done, next add the ground spice powder back to the blender along with the ground coriander leaves. Pulse the blender for a few seconds to bind everything together.
11. Your Coriander Chutney/ Kothamalli Thogayal is ready. Serve with hot rice, curd rice or even with Idly or dosa. Enjoy!


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