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Recipes   :   Chutneys   :   Kothamalli Togayial

Ingredients
      
2 Big Bundles of Corriander leaves(take only the leaves & discard the stalks)- wash well & drain - Keep aside. Red Chillies 8-10 (or to Yr. taste); Urud Dhal 2 tablespoons; Asafotedia a big pinch; Salt to taste; Seedless Tamarind (little bigger than a Marble size; Oil 1 tbspn. For Seasoning: Curry leaves few; Mustard seeds-1/2 a level tspn; 2-3 Dry Red Chillies; 1/2 tspn Urud Dhal; Oil 2 tbspns.

                
Method
          
Pour 1 tbspn. oil in a Wok (kadai), add the dry chillies, asafotedia, urud dhal & fry till grolden brown & a nice aroma arises - remove from fir add salt, tamarind & corriander leaves & toss nicely - till they coat & blend - now put the mixture into a blender & grind to a smooth paste - remove from mixie bowl & keep aside. Season with the seasoning - pour over the Thuvaiyal mix well & serve.

      

Contributed by    

Pearl Subramanian
pms2403@yahoo.com

 

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