South Indian Coriander Chutney - Kothamalli Chutney - Kothamalli Thogayal

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 2 (chopped length wise)
• Red Chilies – 2
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Cumin Seeds – ¼ tsp
• Tamarind Paste – 1 ½ tbsp
• Mustard Seeds – 1 tsp
• Few Curry Leaves
• Salt to taste
• Oil

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Heat 1 tbsp of oil in a pan. Add cumin seeds, let them splutter. Add dry red chilies, urad dal, channa dal and fry till brown color (approx. 3 minutes on medium heat).

Remove the mixture from pan and keep it aside.

Then to the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat.

Remove from heat and allow it cool.

Add the fried dals mixture, coriander leaves, green chilies, tamarind and salt in a grinder and grind well to till they become a coarse paste.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

I love this chutney as my mom prepares this one with my favorite vegetable biryani. Eating spicy veg. biryani with healthy kothamalli thovayal is yummy.

Spicy Coriander chutney or kothamalli thogayal is also very healthy as it is prepared with all Indian natural herbs which all are good for health.

Try this yummy recipe and share your experience!

Famous Indian Cookbooks

A good cookbook will surely act as a cultural guideline that helps us to celebrate our daily activities like making, sharing and eating. Till the modern century the Indian cookery were not recorded manually. The daughters directly learned from their mothers the art of cooking. This was the culture that was followed from the ancient times and still it prevails in all the parts of the world.

But now as the technologies flourish there is a change in the cooking also. Records of all the cooking are done in all the sorts. Now we are able to see the cooking methods and their ingredients in the form of books, magazines and it's available in through websites also.

Hundreds of cookbooks are available in the market. It is necessary to choose the correct one to making your useful. Here we have listed the famous Indian cookbooks that are coming up for years.

• Vegetarian Cuisine From South India - Dakshin
• Art of south Indian cooking - Alamelu Vairavan
• Quick and easy Indian cooking - Madhur Jaffrey
• Madhur Jaffrey Indian cooking - Madhur Jaffrey
• Classic Indian vegetarian and grain cooking - Julie Sahni
• Sanjeev Kapoor's Non-Vegetarian Cooking - Sanjeev kapoor
• 100 veg soups and soft drinks - Mallika Badrinath
• 500 Easy Recipes - Narayani V. Nayak
•  Moti Mahal-Tandoori Trails - Monish Gujral

Tips On Fruits & Vegetables Storage

How to store chilies for long days?

Place the green chilies into airtight container and kept it in fridge.

How to stop tears while cutting/Peeling onion:

Peel the onions under the water.
Put one candle in front of u and cut.
Keep the onions in the refrigerator for sometimes before cutting.

How to store Mushrooms

Cover the mushrooms with a soggy cloth or use paper bag with holes in the cloth/bag for ventilation. This will keep them dry and refrigerate for long life.

Fruits life extension

To extend the life of the fruits it is necessary to select the fruit depending on their various level of ripeness. Then use them as they ripen

Weekly shopping

If you have the habit of weekly shopping then choose the vegetables and fruits that will last long. For example potatoes, carrots, root vegetables, onion etc.

Avoiding discoloration of vegetables:

Some green leafy vegetables start to discolor after they are chopped. To prevent this you can add a pinch of common salt and sugar to the vegetable while cooking.

Storing Green Leafy Vegetables:

To keep the green leafy vegetables fresh for a long time you need to wrap them in a newspaper before placing them in the vegetable tray.

South Indian Cooking Tips by my grandma

Curry turned out a bit oily and pungent:

No problem take 2 bread slices and make it like a powder. Now add to curry and mix well. Bread absorbs the excess oil and spice.

Want to make a fluffy omelet:

Heat the pan add some oil or butter, then beat the egg and pour into the pan and stir with a fork. The air goes inside omelet, making light and fluffy. Serve hot.

How to make idly soft:

While you make urad dal paste, in a hot water add half cup of rava (semolina) and rest for 2 to 3 minutes. Now compress it and add into urad dal paste. Next day you get soft idly recipe.

How to preserve ginger-garlic paste:

Before grinding ginger garlic fry them in oil and store in the same oil.

To avoid sticky rice:

1. Soak the rice in water 10 mins before cooking.
2. Add a teaspoon of oil to the cooked rice.

To avoid foaming hot oil:

During any deep fry some times oil foam and rise up in the pan, For that add small piece of tamarind to the oil.

Reducing fat in chicken:

Before marinating the skin of the chicken has to be reduced this will decrease the fat in the chicken by 10 grams per serving.

Forgot to soak chana:

If you forgot to soak chana overnight, no problem soak the chana in a flask filled with boiling water for an hour. The chana will be ready for cooking.

To fry onions faster:

While frying the onions if you add ½ tsp of salt it will become brown faster.

To remove garlic skin easily:

The skin of garlic can be easily removed if the garlic's are warmed little before you start peeling.

Oil safety cooking:

When cooking with oil you need be very careful sometime the boiling oil stars foaming rising out of the pan. You can avoid this by adding a small size of tamarind ball to the oil.

How to make soft chapati:

To make chapati soft there are two steps do be done.

1. While making dough use milk or yoghurt instead of water.

2. The more pressing the dough by your hand gives more smother.

Finally cover with a soggy cloth and set sideways for half an hour before using.

Easy Mash Potatoes:

Mash potatoes while it is hot, because mashing is easy and fine mash will done.

Cooking vegetables in microwave:

While cooking in the microwave to maintain the fresh green colour add pinch of soda bicarb to green vegetables

Peel Tomato Skin:

To easy peel skin of tomato place tomatoes in hot water for 5-7 minutes before use for peeling.

Indian Plantain Fry Recipe (valakai varuval)

Ingredients:

• Plantain (valakai) - 2 
• Oil
• Sombu (Fennel seeds)- 1 tsp
• Garlic pieces -3
• Ginger - 1 inch
• Turmeric powder- 1/2tsp
• Red chili powder -1tsp
• Salt -as needed

How to make south Indian Valakai Varuval?

Remove the skin of raw banana and cut them in to small thin pieces.

Grind sombu, garlic, ginger, turmeric powder, red chili powder, salt and add little water.

Then boil the raw banana lightly and magnate with the paste for 15 min.

Now heat the pan with oil and add the marinated plantain mixture and fry. (Or)

Instead of deep fry try below method.

Heat the pan with 2 tbsp of oil and add curry leaves.

Now add the paste stir well for some time until the light color change comes.

Then add the boiled plantain and mix well.

Allow to roast in low flame.

Plantain fry Indian valakai varuval is ready to taste.

It goes well with curd rice. 

Valakai Varuval