Kothamalli Thuvaiyal | Coriander Thuvaiyal Recipe
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Kothamalli Thuvaiyal, also lovingly known as Coriander Thogayal, is a bold and aromatic South Indian condiment that holds a cherished place in Tamil cuisine. Made with fresh coriander leaves, mint, ginger, red chillies, and a small piece of tamarind, this thick chutney is ground to a coarse, flavourful paste. Unlike regular chutneys, thuvaiyal has a denser texture and a more intense taste, making it a true star on any Tamil dining table. It is a timeless recipe passed down through generations in Tamil households.
Tamil families absolutely adore Kothamalli Thuvaiyal because it transforms even the simplest meal into something extraordinary. A dollop of this vibrant green thuvaiyal mixed into hot steamed rice with a drizzle of sesame oil or ghee is pure comfort food at its finest. Mothers and grandmothers often make this on busy weekday mornings or lazy Sunday afternoons when something quick yet delicious is needed. It also pairs beautifully with idli, dosa, and chapati, making it a wonderfully versatile dish for any time of day in a Tamil home.
What makes this recipe truly special is how effortlessly it comes together with everyday ingredients found in any Tamil kitchen. The combination of fresh coriander with mint adds a beautiful herbal brightness, while ginger and red chilli bring the perfect depth and heat. The small piece of tamarind balances everything with a gentle tang. For best results, use fresh coriander with stems included, as the stems carry immense flavour. A quick tempering of mustard seeds and urad dal in oil poured over the top takes this humble thuvaiyal to a whole new level of deliciousness.
Ingredients
Instructions
💡 Tap a step to mark it doneWash the coriander leaves and stems thoroughly under running water to remove any dirt or grit. Also wash the mint leaves well. Shake off excess water and set aside on a clean plate to drain briefly. Clean ingredients ensure the best tasting thuvaiyal.
Heat half a teaspoon of oil in a small pan over medium flame. Add the dry red chillies and fry for about 30 to 40 seconds until they turn slightly darker and aromatic. Be careful not to burn them. Remove and set aside to cool.
In the same pan, add the coriander leaves and stems along with the mint leaves. Saute on medium heat for about 1 to 2 minutes until the leaves wilt down completely and the raw smell disappears. This step removes excess moisture and enhances the flavour.
Allow the sauteed coriander, mint, and roasted red chillies to cool down to room temperature before grinding. Grinding hot ingredients can make the chutney bitter and also affect the texture, so patience at this step is important.
Add the cooled coriander leaves, mint leaves, roasted red chillies, ginger piece, tamarind, and required salt into a mixer grinder jar. Grind everything together without adding water first to get a coarse paste.
Add 2 to 3 tablespoons of water gradually and grind again to a thick, slightly coarse paste. Thuvaiyal should be thicker than a regular chutney, so avoid adding too much water. Taste and adjust salt or tamarind if needed.
Transfer the ground thuvaiyal into a clean serving bowl. Heat one and a half teaspoons of oil in a small tadka pan over medium flame. Once the oil is hot, add mustard seeds and let them splutter completely.
Add the urad dal to the mustard seeds and fry until the dal turns golden and lightly crispy. This takes about 20 to 30 seconds. Watch carefully so the dal does not burn. Remove from flame immediately.
Pour the hot tempering of mustard seeds and urad dal over the prepared coriander thuvaiyal. Mix gently or leave it as a topping. Serve immediately with hot steamed rice and a generous drizzle of sesame oil or ghee for an authentic Tamil experience.
Tips and Tricks
- Always use fresh coriander with the stems included because the stems are packed with flavour and make the thuvaiyal taste richer and more aromatic than using only leaves.
- Do not add too much water while grinding. Thuvaiyal should have a thick, dense consistency. Adding excess water makes it runny and changes the texture, making it more like a chutney than a proper thuvaiyal.
- For an even more authentic Tamil flavour, use gingelly oil (sesame oil) for the tempering instead of regular cooking oil. It adds a beautiful nutty aroma that pairs perfectly with the fresh coriander.
Nutrition Info (per serving)
AI Estimated Values per serving