Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Kothamalli Thuvaiyal – Coriander Chutney

Kothamalli Thuvaiyal or Cilantro Chutney is prepared from fresh coriander leaves or cilantro and a few spices. It is very easy to make and you can serve it as a side with rice. Also as a dip with your savory snacks such as samosa, bajji and other fritters. I love to eat it with curd rice. If you have a bunch of coriander leaves sitting in your refrigerator, you can make this chutney and it will last for upto a week.

Cooking time: 20 minutes

Spice level: 3.5 out of 5


  • Oil – 1 and 1/2 tsp
  • Urad dal – 1 tbsp
  • Long dried red chilies – 3
  • Tomato – 1
  • Coriander leaves or cilantro – 2 cups
  • Grated coconut – 3 tbsp
  • A pinch of asafoetida
  • Salt to taste
  • A small piece of tamarind (1/8 tsp)
  • Mustard seeds – 1 tsp (for seasoning)

Method of Preparation:

  1. Heat a tsp of oil in a pan and add urad dal and dried chilies.
  2. When urad dal becomes golden brown, add chopped tomatoes and cook till they are mashed.
  3. Add washed and trimmed coriander leaves to the pan and saute till it is shrunk.
  4. Finally add coconut and toss for a minute and turn off the stove.
  5. Let it cool and grind it with tamarind and salt to a fine paste.
  6. Heat 1/2 tsp of oil in s a small pan and add mustard seeds. When it splutters add asafoetida and add the seasoning to the ground chutney.

Serve with idli/dosa/rice.

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