கொத்தமல்லி துவையல் Kothamalli Thogayal Araipathu Eppadi
Every household has a cuisine of their own. A little different in proportions, a little different in ingredients but is called the same. So here is my version of the traditional Kothamalli Thugayal (Coriander coconut Chutney ) made using my own Ammi Kallu. The Grinding stone or the stone grinder called Ammikallu in Tamil is an age-old device used to grind masala or chutney. We use the grinding stone to make sambhar masala or a Kothamalli Thugayal.
Kothamalli Thugayal (Coriander coconut chutney) is a simple recipe with ingredients very much available in any south indian kitchen, this makes a tasty side dish for rice, or a Wheat kanji. The reason we had healthier lifestyles a generation ago was the lack of devices which added comfort to our lives and took away our traditions. Replace the mixer grinder with a Ammikallu and see yourself getting stronger in a month.
Variations to the Kothamalli Thugayal | Coriander coconut thugayal
The more popular form of this dosa uses rice flour instead of the sooji rava. But I find this recipe to equally good as it has emerged from the age-old recipe of godumbu dosa.
Some of you might find it difficult to make the dosa on the tawa if you are not experienced in making dosa. Another variation of this dosa is to make it like plain dosa, and the only difference would be to reduce the amount of water added to it. instead of adding 2 cups water per cup of wheat flour, I would add 1.5 cups to make it dosa making consistency.
The ammi kallu – grinding stone I used for the recipe.
Tips to make a perfect coriander thugayal ? kothamalli thugayal
1. A coarse grind of all ingredients into a semi solid ball is the required consistency. So while using the ammi kallu and grinding, do not pour too much water. Add water few drops at a time.
2. Avoiding coriander completely and increasing the coconut also makes a very tasty thenga tugayal.
Step by step video
Kothamalli Thugayal (Coriander Coconut thugayal)
- 1 cup Fresh coriander leaves
- 1 cup Grated coconut
- 1 tbsp Tamarind
- 1/4 cup Urad Dhal
- 2 tsp Gingely oil
- 2 piece Red chilli
- 2 Piece Green chilli
- 2 tsp Salt
- 1 tsp Oil
- 1 tsp Mustard
- 1 pinch Asafoetida
- In a clean pan, add a spoon of oil.
- Roast the urad dhal in low heat till it turns golden.
- Add the grated coconut and roast for a few minutes till it turns light brown.
- Add in the red chilli and the green chilli to roast in the heat.
- Switch off the stove and toss in the fresh coriander leaves.
- Let it cool. Add the salt and Asafoetida.
- Transfer the contents to the gringing stone or a mixie. (If using a mixer grinder grind the ingredients coarsely with just afew drops of water.
- If using a mortar pestil - Crush the chillies with the pressure of the pestile. Grind the contents to a semi smooth paste adding in a few drips of water as required.
- Collect the thugayal to the centre of the stone, and add in the seasoning.
- Serve with hot rice or kanji.