Monday, April 7, 2014

Janaki Krishnan's Kothamalli Thogayal

Best with crisp hot dosas!

  • Fresh coriander leaves 1 bunch
  • 4 dry whole red chillies
  • a pinch of hing (asafoetida)
  • 1 cup urad dal
  • lemon size tamarind
  • small marble size jaggery
  • 1 teaspoon oil
  • salt to taste.
In a tea spoon of oil roast urad dal, chillies and hing on low flame till the dal changes colour a little.

Grind it a little roughly, adding raw tamarind, jaggery and salt.

Once it is ground, then add the coriander leaves roughly chopped, and grind again, just do a quick spin. Ta-da! Done!

If you want a dry powder version of this dish, avoid adding water while grinding. Sprinkle a few drops only. For wetter version add 3 or 4 table spoons of water.

The dry version can be stored in the fridge. I sometimes use it on idlis, coat the idli with oil or ghee and roll in the powder. Good for a moist tasty lunch dabba. This can be used as sandwich spread also.

Some people add fresh grated coconut while grinding, but that gives it a very different flavour, and also in that case, it must be consumed quickly.

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