Go Back
+ servings
Kothamalli Thuvayal
Print Recipe
No ratings yet

Kothamalli Thuvayal | Cilantro Chutney

Kothamalli Thuvayal ( Coriander Leaves Thogayal ) is a spicy and flavorful chutney which can be used a main dish by mixing it directly with a hot rice.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dinner
Cuisine: Indian, South Indian
Diet: Vegan
Servings: 6 People
Calories: 35kcal


  • 1 cup Cilantro / coriander leaves large bunch
  • 2 teaspoon Oil
  • ½ teaspoon Mustard seeds
  • 3 teaspoon urad dal
  • 4 Red chilies
  • ¼ teaspoon Asafetida
  • ¼ teaspoon Tamarind marble size or of tamarind paste
  • Salt to taste


  • Discard the thick stems from the cilantro and wash them well. Make sure that you leave a little bit of the stem, because they have lots of flavor in them. Just remove the tough thick past of the stem. Drain it on a colander and keep it aside.
  • Heat the oil in a pan. Add the mustard seeds, Urad dal, red chilies and asafetida and fry it until the dal becomes golden brown.
  • Now add the washed cilantro and give it a quick stir. Turn off the flame right away. Do not fry/cook the cilantro because then it will lose its bright green color.
  • Cover the pan and leave it for 10 mins. The cilantro will wilt in the heat left in the pan and at the same time will remain green.
  • Grind the fried ingredients with the tamarind and salt. Be sure to leave a little bit of the fried seasoning (mustard seeds and urad dal) to add it to the thuvayal later.
  • Serve on top of hot rice with some gingelly oil or ghee. Also tastes great with dosai and idli.


Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 44mg | Calcium: 6mg | Iron: 1mg