Remove stem and clean,wash coriander leaves thoroughly with water. Remove all the impurities
Heat oil in a nonstick frying pan. Add Urad Dal, Toor Dal and saute for a minute
Once they turn golden brown, add dried red chillies, hing,salt,coconut, ginger, tamarind one by one and keep on sauteing for 2-3 minutes in low flame
At last add coriander leaves, salt & hing. Give it all a mix and once the coriander leaves are cooked turn off the stove s
Let it cool down for sometime and then grind them all together by adding water to a thick chutney
This thick chutney/thogayal in itself is a great sidedish for idli or dosai
You can directly mix this with rice and eat too. But it will be bit bland so I made the below spice mix too
Prepartion of masala :
Heat a 1/2 tsp of oil in the same pan, add saunf,jeera,mustard seeds
Let them splutter. Add chopped onion, tomato, garlic pods, salt & turmeric
Keep sauteing until tomatoes become soft. Add 2 cups of cooked plain rice to it
Later add the coriander thogayal as well
Use a fork and mix everything together. Adjust salt
Turn off the flame. Close the pan for 5 minutes
Then serve this delicious coriander rice with raita or chips
Coriander Rice (kothamalli thogayal sadham) was last modified: June 21st, 2017 by