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Kothamalli Thogayal (Cilantro Chutney)
Posted on | February 4, 2008 | 47 Comments |
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Comfort food is something you crave to come home to after a few days on the road. Comfort food is usually synonymous to familiar food. It is something so personal, one person’s comfort food can send another person running for cover. For most of us, it is something that we grew up with, associated with a warm childhood memory, a special meal that only one’s own mother can really make perfect. So it is not surprising that Siv and I have different dishes that we call our comfort food.
Growing up in two different states in India, even though these are neighboring states, our basic culinary habits are quite different. The gap is closing over the years though, Siv enjoys Kerala food now, and I have an acquired taste for a lot of Tamil dishes that I used to hate when I was young. When we first met, we both were in love with food, but the common dishes were normally spicy non-vegetarian food. Regardless of the cuisine, we both loved our meat and fish. I couldn’t stand most of the typical Tamil vegetarian dishes – Pongal, Rasam, different types of flavored rice etc. Siv didn’t like some of my favorite dishes either. This wasn’t a big problem for us, even after we started cooking at home, there were enough dishes that we both liked, we never had to cook anything that the other person didn’t like.
There sure were some fundamental problems though. I couldn’t stand the smell of coriander leaves, I used to refuse to eat anything with coriander leaves, even if it was just a garnish. I also hated white rice, the only rice I liked was the Kerala rosematta rice, but Siv wouldn’t touch it with a ten foot pole. Even though Siv could live without his Pongal and Rasam and tomato rice, there was no way he was going to switch to rosematta. He was okay to live without cilantro though. But somehow, over time I developed a taste for cilantro, and now I add it to everything I can. Siv eats rosematta rice now, even though he still prefers Basmati or other varieties of white rice.
Coming back to the topic of this post- comfort foods, as I was saying we used to have totally different criteria, but now the lines are starting to merge. This simple coriander thogayal (Tamil word for chutney) with rice is his comfort food, but add a side of spicy chicken fry to it, I can find comfort in it too… Siv made this chutney following his mom’s instructions over the phone, so simple to make and quite tasty too, I am sure we will be making this more often.
Ingredients
- 2 bunches of fresh cilantro leaves
- 1/4 cup sliced shallots
- 8 dry red chilies
- 1tsp tamarind extract
- Salt to taste
- 2 tbsp urad daal
- 1 tsp oil
Method
Heat oil in a frying pan, add the urad daal and fry till it starts to brown. Remove the daal from the oil and keep aside.
Add the red chilies to the same pan, fry for a few seconds. Add the shallots and fry till the shallots are soft. Add the tamarind extract and the cilantro leaves to the pan. Mix well and fry for a few seconds till the water evaporates, and the leaves shrink down considerably.
Remove from the heat and let it cool down a bit. Transfer to a blender or food processor and grind to a coarse paste, adding a little bit water if necessary. Add salt and the fried daal from the first step and grind to a smooth thick paste.
This goes well with rice, dosa, idly etc. Unlike uncooked chutneys, this can be refrigerated and used for a few days. 
This is my last minute entry for Meeta’s Monthly Mingle – Comfort Foods over at her beautiful blog What’s for Lunch Honey?
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47 Responses to “Kothamalli Thogayal (Cilantro Chutney)”
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Latest from Live to Click - Photoblog
February 5th, 2008 @ 12:03 am
Lovely looking chutney Sig….it looks so green!..I guess thats true with every couple..we start with something and end up liking what the partner does!…thats great infact
February 5th, 2008 @ 12:15 am
I can understand totally what you’re talking about… Sachin and I come from neighbouring states… but our food tastes are sometimes opposite poles
I like mushy rice… he likes his grains separate… he loves Sambar… you know about me… 
But this is a yummy chutney!!! And I am glad you like coriander now
February 5th, 2008 @ 12:16 am
I have a dabba full of this at home. My sis thickened it by boiling it so as to increasing its shelf life. Drooling over that rice n chutney, and it is a real comforter. :drool:
February 5th, 2008 @ 12:26 am
Try lime juice instead of tamarind. The taste will be fresher and its healthier too! Mine is more customised to be served with bread
February 5th, 2008 @ 12:55 am
Was surprised to find thogayal at your place. What other Tamil dishes you have fallen in love with?
February 5th, 2008 @ 1:19 am
Yum!
Hey, do you realize the last 3 out of 4 food-related posts are vegetarian?
February 5th, 2008 @ 5:01 am
Sig, totally identify with Siv where Rosematta rice is concerned, it was served at my boarding school, whereas I am used to eating thin rice sticking to each other. I still don’t like raw coriander leaves on anything but cooked is perfectly fine and I love the coriander chutney but I add a little bit of coconut
February 5th, 2008 @ 5:14 am
Wonderful post! I really like the color of the chutney. Lovely!
February 5th, 2008 @ 5:40 am
When I saw kothamalli thogayal and the name Sig next to it, I couldn’t believe my eyes at first. Maybe I had read the name wrong….
That looks great and though I’m tamilian, i’ve always liked rosematta rice.. had it in TVM when I visited my relatives and loved those plump, chewy grains.
February 5th, 2008 @ 6:06 am
Love the rich color of the chutney Sig :drool: I am glad you like Coriander now.. ( saying this being a die-hard fan on Fresh Coriander since childhood.
)..
Siri
Yes):
February 5th, 2008 @ 6:48 am
That chutney goes well with everything!!! Great photos!! New camera tricks?
February 5th, 2008 @ 7:15 am
Heee I am also like you. I never used to touch cilantro and my mom thought I picked up wrong genes from my dad
. Now I add it to everything, it does not bother me.
I think I will love this chutney. Got to try it soon….
February 5th, 2008 @ 7:54 am
Whaaat?? you made a thogayal?! I thought u only ate fancy schmancy stuff, Sig!
That thogayal looks good. I’m guessing it would be a great sandwich spread too…at least the uncooked version is. :drool:
February 5th, 2008 @ 8:12 am
whaat, u could not stand coriander !! now u r over to the good side
looks yum!
anything coriander is welcome on my plate
February 5th, 2008 @ 9:12 am
I didnt know that thogayal was chutney….:P “but now the lines are starting to merge “…beauty of relationship right
February 5th, 2008 @ 9:41 am
Beautful pics! I love this thogaiyal, too!
February 5th, 2008 @ 9:54 am
I’m a Cilantro freek myself.. from childhood. Inherited from my Grand mother I make this Coriander chutney and enjoy the comfort of it with rice. I do add more ingredients though. Love the combination with chicken. :drool:
February 5th, 2008 @ 9:54 am
:drool: Nice chutney!!
Surprising u could not stand cilantro!
February 5th, 2008 @ 10:13 am
hey love that chutney!!!
I love these leaves Sig that i tend to garnish evrything and anything with cilantro leaves. So you can how much i love this chutney!! yum!!
February 5th, 2008 @ 10:16 am
That looks mouth watering Sig, love the colour too. Simple recipe, am gonna try it soon
February 5th, 2008 @ 10:38 am
Truly said Sig! I love kothamalli togayal – tastes evolved through my Tamilian lineage – even though i dont make this often!
February 5th, 2008 @ 11:33 am
The joys of interstate-marriage !!! Imagine inter-continent marriages !!!
Very nice to see how other couples cope with the differences.
Lovvvveeeee kothamalli thogayal !!
February 5th, 2008 @ 12:16 pm
My husband and I are from different regions too, He is from Goa and I from Punjab. They dont make anything without coconut and we never used coconut in our food. Now we have a variety of dishes, I love their prawnsa and fish curries and he loves the kadhi chawal, Rajma chawal and the like. But now our kitchen also witnesses many dishes from the south.
February 5th, 2008 @ 1:38 pm
Sig, give me coriander, anytime
February 5th, 2008 @ 3:03 pm
Finally..u are able to see the light at the end of various tunnels..cilantro..tofu..good girl :nerd: …looks great girl..pass on
Yes): to Siv…
the
February 5th, 2008 @ 5:54 pm
It shows how much you guyz adjust
We are still getting at it slowly …
great pic!
February 5th, 2008 @ 6:16 pm
The chutney looks beautiful and this is a new recipe for me. I am so glad that this chutney without coconut.
February 5th, 2008 @ 6:55 pm
Sig color of chutney looks soooo good and that picc wow
February 5th, 2008 @ 8:30 pm
We used to get this chutney with veg pulav in our hostel. It tasted good, tho’ an unusual combination.
Yes):
February 6th, 2008 @ 4:34 am
What, you don’t like the Tamil ‘verity’ rices?!
I am liking this version of coriander chutney – the cooked onion will make it palatable to TH as well. yeah, we have different comfort foods, and he he still doesn’t like Kashmiri food (hard to believe, no?).
February 6th, 2008 @ 6:26 am
I was so craving for a spicy sandwich for breakfast and had to eat fiber cereal instead in time crunch
I have never tried cooked version of cilantro chutney with onions but cant imagine anything that wont be drool worthy …. :drool:
Can I please redo my breakfast in PST at your place?
February 6th, 2008 @ 10:56 am
February 6th, 2008 @ 12:34 pm
hey,
that looks nice. we make it little different way . never tried with shalllots. must be more tangy with it.
thanks for sharing
February 6th, 2008 @ 1:04 pm
Coriander chutney is a comfort food in my home too!i love it with any thing! kids prefer as a sandwich spread!
February 6th, 2008 @ 2:46 pm
The chutney-rice combo is the best! Sig, you sure now know the delights of cilantro
And am sure you’ve met the likes of me who can polish off just chutney, without anything else needed 
February 6th, 2008 @ 5:33 pm
aw i love dhania chutney, with mint and imli… with anything….yea i love the colour!!
February 6th, 2008 @ 8:54 pm
Kothamalli thogayal, rice & ghee – bliss.Wow Sig, I am seeing a new side of you – first tofu and now this. My! my! whatelse r we going to see
February 7th, 2008 @ 7:14 pm
I had almost missed this post!!!!
The chutney looks really good…. Love the 2nd pic
February 8th, 2008 @ 7:14 am
Kothamalli Thogayal is something I learnt from my MIL..Almost similar to the recipe here..My favourite too..
Yes):
You latest recipes are really maddeningly rocking, Sig!!!
February 8th, 2008 @ 9:12 pm
This is really a comfort food !!Excellent pic lady!!
Yes):
March 10th, 2008 @ 3:40 pm
Hi Sig, tried this yesterday, it came very close to the thogayal I had at my friend’s place, but it was slightly bitter. Would you know why?
May 7th, 2008 @ 4:10 pm
Hi Sig,
I stepped onto ur blog through some bloggers…. Saw this recipe and fell in luv with it since i a corriander lover …Thogayal looks very nice … i’ll def try it …. Also, my story is same like urs i am from mumbai and he is from chennai …. we have so many difference … but as the time is passing by i see all the difference are turning into similarities…..
October 1st, 2009 @ 1:00 am
This chutney’s the best thing that has ever come of my bloghopping when I should be studying! I’ve been silently haunting your blog for some time now, after I stumbled upon it one hideously lazy afternoon. I’m not usually big on vegetarian dishes or coriander but something about that rich green colour against the white of freshly steamed rice caught me up by the collar and wouldn’t let go till I tried out the recipe and ….and I’ve been steadily polishing off the results for the better part of a week now:)
June 14th, 2011 @ 12:36 am
I’ll gear this review to 2 types of people: current Zune owners who are considering an upgrade, and people trying to decide between a Zune and an iPod. (There are other players worth considering out there, like the Sony Walkman X, but I hope this gives you enough info to make an informed decision of the Zune vs players other than the iPod line as well.)
July 30th, 2011 @ 10:45 am
Hey,
Super recipes, love this one in particualr, we have one similar in Sri Lanka but we use coconut and loads of green chillie to spice it up. You and hubby should come over to Sri Lanka, i think you will find its where Kerala meets Tamil Nadu in terms of recipes and food!
August 25th, 2011 @ 3:54 am
Just what a rubbish. How might you refer to it as a blog. Affect the type, then it will certainly be a piece far better