Kothamalli thogayal ( dhaniya, kadipatha aur pudina chutney)

This is my mum's signature dish and I enjoy eating it like this! When it comes to the preparation of this delicious thogayal (chutney) there are few spices and leaves goes into it 

I make this thogayal when I have excess coriander leaves. 

Whenever we get fresh coriander leaves, I make sure to pick mint (pudina) leaves. This chutney requires a good qualities of both coriander and mint leaves. Curry leaves are growing at garden so we always have supply of fresh curry leaves.

Kothamalli thogayal (coriander chutney)

Ingredients

1 small bunch of coriander leaves

1 small bunch of pudina (mint)

Few curry leaves spring

2-3 dry red chilies

2 green chilies

A small piece of ginger thinly sliced

A gooseberry sized tamarind

1/2 cup black broken urad dal

1 teaspoon lemon extract optional (if you like it)

3 tablespoon grated coconut (optional)

Salt as required

Method

*Wash and remove leaves from coriander,mint and curry leaves. Keep the tender stems, we will cut them into small pieces and add to the thogayal before grinding.

*Slit green chilies, peel and cut ginger into julians.

*Dry roast black urad dal, tamarind, red chilies,once done, add green chilies and sliced ginger, mix in. Now add coriander,mint and curry leaves. Give a quick toss, add the sliced tender stems and  grated coconut.  Allow it to cool. Add salt.

*Grind all ingredients in pulse mode, add a little water if required. When we hand grind we usually do not add any water. The thogayal should be semi solid consistency.

*Remove from the mixer jar, store in containers. We generally don't keep the thogayal for more than a day. It gets over also as we enjoy it with food.

*Give it a try and please share 

Tips

*Dry roasting black urad dal gives a delicious aroma to the thogayal. Plus it binds the fresh leaves and other ingredients. 

*Shelf life of this thogayal is limited to two days, if kept in refrigerator. We generally make less quantity and consume same day.