Coriander (Kothamalli) Thogayal

How to Prepare

1. Wash the coriander leaves thoroughly and pat them dry using a clean kitchen towel.
2. Heat 2 tablespoons of oil in a frying pan over medium heat.
3. Add 10 dried red chilies
4. 1/2 cup urad dal, and 1/4 cup chana dal to the pan. Sauté until the dals turn golden brown.
5. Add 1 cup grated coconut and sauté for another 2-3 minutes until it turns slightly golden.
6. Turn off the heat and add the washed coriander leaves (10 cups) to the pan. Mix well and let it cool completely.
7. Once cooled, transfer the mixture to a mixer grinder. Add 2 teaspoons of tamarind paste, salt to taste (about 2 teaspoons), and a pinch of asafoetida.
8. Grind the mixture into a coarse paste, adding a little water (about 1/2 cup) if needed to adjust consistency.
9. Heat 2 tablespoons of oil in a small pan for tempering. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add a pinch of asafoetida and 2-3 curry leaves to the tempering. Pour this over the ground thogayal and mix well.
11. Serve the Coriander Thogayal with steamed rice or as a side with idli/dosa.