Kothamalli chutney or thogayal goes well with rice, dosa, idly and even bread – plain and toasted. Adjust the tangy-ness by increasing or decreasing the amount of tamarind paste. We like it moderately sour.
Fresh coriander leaves / kothamalli / malliyila / kotamiri – a bunch, chopped
Grated coconut – 1/2 cup
Red chillies – 2
Green chillies – 2
Tamarind paste – 2 tsp (readymade paste may not taste great)
Urad dal – 1/2 tsp
How to Make Kothamalli Thogayal:
1. Heat very little oil in a non stick kadai and fry the dal for 2 minutes. Add the red chillies, green chillies and chopped coriander leaves and fry well for about 2-3 minutes.
2. Next, add the coconut and mix well on sim. Remove from fire and cool well.
3. Grind the above with the tamarind paste and necessary salt, adding as little water as possible.