Kothamalli Thuvaiyal Recipe
An Outlook - Kothamalli Thuvaiyal Recipe
The combination of hot steamed rice with rasam along with this tasty `kothamalli thuvaiyal` is just mouth watering
`Coriander` otherwise called as cilantro is one of the indispensable ingredients in Indian cuisine and an Indian meal is never complete without this garnishing agent. It gives an exclusive flavour and aroma to the dish and there are many items that can be prepared using this special ingredient.
`Coriander` is the key ingredient in this recipe and certain other spices and lentils are mixed up to form thick chutney. It goes well with rice and roti as well. The combination of hot steamed rice with `pepper rasam` along with this delicious `kothamalli thuvaiyal` is awesome.
Uses Of Kothamalli:
Kothamalli has many health benefits and no wonder it occupies animportant place in the Indian kitchen. It is rich in iron and magnesium and has a lot of protein as well. It is also anti inflammatory and improves digestion.
Its botanical name:
Its botanical name is `coriandrum sativum` and other than thuvaiyal lots of dishes are made using cilantro. It belongs to the same family of parsley and has a distinct flavour.
The climate:
It grows well in cool climate and it prefers a moderately fertile soil. In India, most people grow cilantro in pots and terrace gardens.
Let us see the homemade kothamalli thuvaiyal recipe.
Ingredients Required To Make Kothamalli Thuvaiyal Recipe
How To Make Kothamalli Thuvaiyal Recipe
To make kothamalli thuvaiyal recipe, wash and clean the coriander leaves.
Peel and grate the ginger.
Grate the fresh coconut and keep it.
Place a saucepan in the stove and keep it in high flame
Once it is heated, add 4-5 dried red chillies to it and lower the flame.
When it gets partially darker, tip in the measured quantities of urad dhal and chana dhal to it and stir well.
Dry roast them for 2-3 minutes. Continuously stir the ingredients in order to fry them evenly.
When they get golden brown, just transfer the roasted ingredients to a plate.
Now add the grated coconut and ginger to the pan along with a pinch of hing (asafoetida).
Roast them till you get a nice aroma out of it.
Switch off the stove and let it cool for some time.
Take a mixer jar and transfer all the ingredients to it and drop in the required salt.
Add the fresh coriander leaves to the jar and sprinkle a little water to it and blend well.
Finally add a pinch of tamarind to it.
Blend it into a coarse paste.
Transfer to a bowl and serve it with hot steamed rice with a tea spoon of sesame oil or ghee along with a papad.
Tips To Follow To Make Kothamalli Thuvaiyal Recipe :
- You need not roast the coriander leaves as the properties will be retained only when it is added fresh.
- Do not grind it to a smooth paste as it will spoil the entire taste.
- Do the entire process in low or medium flame to avoid the ingredients from getting scorched.
- You can store in refrigerator for one or two days.
- You can use this as a side dish for roti, idli, dosa, uthappam, appam, kuzhi paniyaram, adai and any variety rice.
- It also goes well with porridge and curd rice.
- You can give with rasam rice or curd rice to children with poor appetite.
Ingredients
Directions
To make kothamalli thuvaiyal recipe, wash and clean the coriander leaves.
Peel and grate the ginger.
Grate the fresh coconut and keep it.
Place a saucepan in the stove and keep it in high flame
Once it is heated, add 4-5 dried red chillies to it and lower the flame.
When it gets partially darker, tip in the measured quantities of urad dhal and chana dhal to it and stir well.
Dry roast them for 2-3 minutes. Continuously stir the ingredients in order to fry them evenly.
When they get golden brown, just transfer the roasted ingredients to a plate.
Now add the grated coconut and ginger to the pan along with a pinch of hing (asafoetida).
Roast them till you get a nice aroma out of it.
Switch off the stove and let it cool for some time.
Take a mixer jar and transfer all the ingredients to it and drop in the required salt.
Add the fresh coriander leaves to the jar and sprinkle a little water to it and blend well.
Finally add a pinch of tamarind to it.
Blend it into a coarse paste.
Transfer to a bowl and serve it with hot steamed rice with a tea spoon of sesame oil or ghee along with a papad.