Coriander Chutney / Kothamalli Thogayal / Preserved Vegan Cilantro Spread

My Grandmother Andal gave me the recipe for this Multipurpose Coriander Chutney / Kothamali Thokku which goes well with rice, chapati/roti, dosa, idly, bread. I still remember the old golden times, my grandma used to feed me this chutney with curd rice. I used to ask more and more of this chutney.

This is one best recipe for bachelors to prepare and store. By avoiding asafoetida, this is suitable for having it as fasting food people on viradham / Vrat. This is suitable for vegan / Jains by avoiding hing.

Ingredients:

1. Gingelly Oil / Nal ennai - 4 tablespoons (Normal Oil Can be used as well)

2. Urad Dal / Split Black Lentil - 2 tablespoons
3. Hing / Asafoetida - 1/4 spoon (Optional)

4. Dry Red Chillies - 12 to 15

5. Tamarind - 1 tablespoon

6. Coriander Leaves - 1 Cup

Preparation method:

1. In a pan add the oil and heat it. Once it got heated, add in the Urad Dal / Split black lentil, Tamarind pieces and fry it in low flame.

2. Now add in the dry red chillies and fry them along in low flame for a minute. Hing / Asafoetida can be added at this point and its purely optional.

3. Add in the coriander leaves to the pan and mix it well in medium flame until the colour changes to dark.

4. Once the coriander leaves are completely cooked in oil. Switch off and let it cool for grinding. 

5. Grind it in a blender along with required salt and little water to a thick chutney consistency. It should be coarse paste.

6. Again heat the pan with 2 tablespoons of oil and add the grounded chutney to the pan. Fry it well in medium flame until the colour change.

This chutney can be stored in the fridge for up to 2 months. But don't use wet spoons and take out the spoons after using chutney. This is perfect for lazy and no cooking days. One of my favorite and best recipes.