Sunday, April 4, 2010

Cilantro thogayal/ Kothamali thogayal

- 2 bunches cilantro
- 1 tsp methi seeds
- 1 tsp mustard seeds
- 1/2 tsp hing powder
- 4-5 red chillies (adjust to taste)
- small lime size tmaarind softened
- 2 tsp oil
- salt to taste


1. In a pan pour one tsp of oil add mustard seeds and let it splutter. Now add the methi seeds, chillies and fry till they are slightly red in color. Turn off the heat. Remove this to the blender and let it cool.
2. Add the cilantro to the pan but do not turn on the heat. By adding it for few minutes to the heated pan you can remove the raw smell from the cilantro.
3. Make sure the tamarind has no seeds. Add the tamarind, cilantro, salt and grind them all together till it forms a smooth paste.
4. Now pour the remaing oil in the pan and pour the ground mixture. Saute it in low flame till the mixture does not stick to the pan and the oil starts to ooze out.

Serve it with either idli or dosa's. Will taste good if mixed with hot rice and gingly oil. Can store it in the refrigirator for a few days in an air tight jar.


Nithu Bala

This is too delicious..looks colourful too..

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