Kothamalli Thogayal or Coriander Thogayal

Kothamalli Thogayal or Coriander Thogayal is a very easy and quick thogayal preparation. Thogayal is used as an accompaniment to rice or with Idlis or Dosas.

Kothamalli Thogayal

They are slightly thicker and coarser than chutney and also urad dal is added as an ingredient. Coconut is also sometimes added. However, this thogayal (thuvayal) is prepared without dal and coconut. Tanginess from the tamarind and the addition of garlic and cumin seeds impart a very unique flavor and makes this Kothamalli Thogayal yummy, spicy and tangy. My family loves this thogayal preparation as an accompaniment to Idlis/Dosas or mixed with hot steamed rice and gingelly oil or ghee. Also, this thogayal can be stored in the refrigerator for 2-3 days and used.


Coriander or Kothamalli – ½ a bunch
Garlic – 1 whole bulb or 15 cloves
Green chilli – 3 or to taste
Jeera or seeragam or cumin seeds – 1 tsp
Tamarind – a small gooseberry sized ball (tightly packed)
Salt to taste
Oil – 1 tsp
Water as needed


Prep time – 5 mins
Cook time – 5 mins
Total time – 10 mins
Serves 2-3

  1. Wash the coriander leaves with the stems discarding the roots. Peel the garlic cloves and keep it ready.
  2. Heat oil in a pan; add jeera and let them sizzle. Add the garlic, green chillies and tamarind. Sauté till the garlic slightly changes color and the tamarind softens.
  3. When the tamarind softens, switch off the flame and add the coriander leaves and give a quick toss.
  4. Let everything cool, take all the ingredients to a mixer jar, add salt to taste and blend it adding very little water (if needed).

Yummy Kothamalli Thogayal is ready. Serve with hot steamed rice or any variety rice or as an accompaniment for Idlis or Dosas.

We enjoy this Kothamalli Thogayal paired with hot steaming rice and gingelly oil or with Dosas and Idlis. This thogayal goes well with Parathas too!!

Kothamalli Thogayal


  1. I use the coriander stems too. You can discard the hard stems and use only the tender ones.
  2. Adjust the spice levels to suit your preferences.
  3. No need to sauté the coriander leaves, just a quick toss in the pan after switching off the flame is sufficient.
  4. Consistency of the thugayal is slightly thicker and coarser than chutney. You can adjust the consistency as per your preference. I add very little water only to aid grinding.