Kothumalli (Coriander leaves) Thuvaiyal

Kothumalli is our very own Coriander Leaves. These leaves add distinct flavor to Indian dishes, especially the South Indian delicacy, Rasam , leaving you slurping Rasam on your plates.

Thuvaiyal is a kind of Indian pesto, consisting of edible leaves/vegetable and a mix of sauteed spices best served with rice.

Kothumalli Thuvaiyal

Ingredients (Serves 3):

Coriander - 2 bunches
Pudina (Mint) leaves - Handful
Mustard -1 tsp
Urad dal - 2 tsp
Toor dal - 1 tsp
Dried Red chillies - 1 (seeds removed)
Cumin seeds - 1/2 tsp
Tamarind - 1 marble sized ball
Grated coconut - 1/4 cup
Gingelly oil - 2 tbsp
Refined oil - 1 tsp
Water - 1 glass
Salt - As per requirement

Method:

1. Wash the bunch of corainder leaves and chop them into pieces along with the slender stem.
2. Heat the kadai (wok), add refined oil. when the oil heats up, add urad dal, toor dal, cumin seeds and the dried red chilly in that order.
3. Once the dals added begin turn light brown, turn off the gas and allow the spice mix to cool.
4. Then add coriander leaves, mint leaves, coconut, tamarind, spice mix, salt and water in the mixie jar and grind it into a fine paste.
5. Heat the kadai and add gingelly oil. When the oil heats up, add mustard seeds.
6. Once the mustard seeds begin to splutter, transfer the paste from the mixie jar onto the kadai.
7. This should be cooked in the kadai till the oil separates from the paste.
   

Serve kothumalli thuvaiyal with steaming rice.

Note: This dish can also be prepared without coconut. If coconut is not used, the shelf-life of the thuvaiyal is long.