Kothumalli / Coriander Leaves Thogaiyal

Kothumalli / Coriander Leaves Thogaiyal

Hi friends! Welcome back! In my last post, I've given the Chutney recipe of coriander leaves! Today, I'm going to give you the preparation of Thogaiyal from Coriander Leaves!

Here we go!

Ingredients

Coriander leaves - 1 bunch
Coconut (grated) - 1 tsp (optional)
Black gram - 2 tsp
Red Chilli - 3 nos
Asafoetida powder - 1 pinch
Salt to taste

For seasoning:

Mustard seeds - 1 tsp
Oil - 1/2 tsp

Method

Clean and wash the coriander leaves. Drain the water.

Chop the washed coriander leaves finely!

Heat 1/2 tsp oil in a thick bottomed pan.

Roast black gram and red chillies togolden brown. Switch off the stove. Now add grated coconut and asafoetida powder.

Grind the roasted ingredients with required salt to a fine paste.

Season with mustard seeds.

It goes well with hot Rice mixed with gingelly oil!

Have a healthy life! Will be back soon with a very healthy and delicious dish!

Kothumalli / Coriander leaves Chutney

Kothumalli / Coriander leaves Chutney

We all prepare Chutneys with different ingredients in different manner! Chutneys, when prepared with love and care, make our tiffin a grand one! In that way, Coriander leaves Chutney is one such grand ingredient, which make our simple Idli and Dosa a grand Tiffin! 

Today I'm going to give you Coriander leaves Chutney in two different method. One with Onions and the other is without Onions!

Here we go!

Kothumalli Chutney without Onion

Ingredients

Coriander leaves - 1 bunch
Coconut (grated) - 1 tsp (optional)
Green Chilli - 2 nos
Fried gram - 2 tsp
Asafoetida powder - 1 pinch
Salt to taste

For seasoning:

Mustard seeds - 1 tsp
Oil - 1/2 tsp

Method

Clean and wash the coriander leaves. Drain the water.

Chop the washed coriander leaves finely!

Take chopped coriander leaves, green chillies, fried gram, grated coconut, asafoetida powder and sald in a mixer jar and grind it to a fine paste.

Season with mustard seeds.

It goes well with Idli and Dosa!

It can be used as a spread to make bread sandwitches!

Kothumalli Chutney with Onion

Ingredients

Coriander leaves - 1 bunch
Onion (smaller one) / Shallots - 10 to 15
Green Chilli - 3 nos
Salt to taste

For seasoning:

Mustard seeds - 1 tsp
Oil - 1/2 tsp

Method

Clean and wash the coriander leaves. Drain the water.

Chop the washed coriander leaves finely!

Remove skin and clean onions (shallots).

Heat 1/2 tsp oil in a pan. Roast onion (shallots) till it becomes transparent. Switch off the stove. Add chopped coriander leaves and green chillies. Mix well.

Grind the roasted ingredients to a fine paste.

Season with mustard seeds.

It goes well with Idli and Dosa and Poori too!

Have a healthy life! Will back soon with Kothumalli Thogaiyal! 

Kollu / Horse Gram Sambar

Kollu / Horse Gram Sambar

Today I'm going to give you a very different dish(!), Sambar! Which is made of Kollu / Horse Gram! As we all know about the beneficial effects of Kollu, let's go to the recipe directly! 

Ingredients:

Kollu - 1 cup
Green gram - 1/2 cup
Any vegetable of your wish (cut into big squares) - 1 cup
Sambar powder - 1 tbsp
Tamarind - 1 small Amla size
Oil - 1/2 tbsp
Salt - As required

For seasoning

Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Asafoetida powder - 1 pinch
Curry leaves - 1 strand
Coriander leaves - 2 strands

Method

Soak Kollu and Green Gram overnight.

Pressure cook the soaked kollu and green gram upto four whistles so that it becomes so soft!

Soak tamarind for half-an-hour and take the extract.

In a deep thick bottomed pan, preferably a pressure cooker, heat oil. Put mustard seeds and fenugreek seeds! When it splutters add asafoetida powder, curry leaves and add cut vegetables. (I used onion and tomato.) Mix well.

Add sambar powder and salt to it and mix well. Roast it for few minutes so that the raw smell of the sambar powder goes. Now add salt.

Add tamarind extract and mix well. Add required water. Close the pan keeping a spoon in it. Simmer the stove and allow the veggies to boil. It will take about 10 to 15 minutes.

Check whether the veggies had boiled to soft, and the raw smell of tamarind extract and sambar powder goes! If not, allow it to boil for few more minutes.

Mash the softly cooked kollu and green gram. Add the mashed kollu and green gram to the boiled veggie mixture and mix well. Add required water and mix well. 

Allow it to boil for 5 to 10 minutes.

Switch off the stove and garnish with curry leaves and coriander leaves.

Serve hot.

It goes well with hot rice with ghee.

It is a nice side dish for Idli, Dosa and Pongal!

Will be back with yet another healthy dish! Till then have healthy days! Bye!