Coriander Chutney(Kothamalli Thogayal)

This inexpensive and tasty herb is a powerful natural cleansing agent. Cilantro has been effectively

used to help remove heavy metals and other toxic agents from the body. The chemical compounds in

cilantro actually bind to the heavy metals, loosening them from the tissues, blood and organs. Cilantro's

chemical compounds then aid to transport these harmful substances out of the body through elimination.

Cineole and linoleic acid are two primary components of organic cilantro that contain anti-rheumatic and

anti-arthritic properties. These two components also help purge extra water present in the body due to

swelling. Cilantro also contains oleic acid, palmitic acid, stearic acid and ascorbic acid (vitamin-C).

Each of these elements are effective in lowering high cholesterol in the blood, as well as the internal walls

of the veins and arteries.

Everybody use this herb/leaf for garnishing but with so much of immense health benefits don’t you think

this needs to be made into a dish by itself, try this aromatic, tasty and healthy chutney and i am sure

you would love it. This is not your regular cilantro watery chutney but made without adding even a Tsp

of water and keeps well in refrigerator for at least a month.

Preparation Time – 20 to 25 Minutes

Cooking Time – 5 Minutes

Serves – 10-15 Servings

Ingredients

Cilantro – 2 bunches

Red Chili – 12-15(Adjust this according to the spice level of the red chili and your taste)

Black Pepper – 1 Tsp

Split White Urad Dal – 2 Tbsp

Mustard Seeds – 1 Tsp

Tamarind – Small lemon sized ball

Sea Salt – 2 Tsp (Adjust this according to your taste and can be added later after grinding too)

Oil –2 Tbsp

Asafoetida - 1/4 tsp

Method

1) Chop the thick stems and wash, rinse and drain the leaves and thin stem from the cilantro

bunch.

2) Once the water is drained, take the cilantro leaves and chop them into an inch piece

coarsely and spread them on kitchen paper towel to remove the excess water.

3) Leave this for 20-30 minutes on the paper towel and pinch out the tamarind into small

pieces with your hand and leave them in between the cilantro leaves, so the thick tamarind

will get softened and it will easier to grind without adding water.

4) While the cilantro leaves are left to dry out a little, let us heat a pan and add the oil.

Once the oil is hot add the mustard seeds and once they stop spluttering then add

asaofoetida, white urad dal. Once the White urad dal slightly browns then add the red

chili and black pepper.

5) Switch off the stove once the red chili is slightly browned and the black pepper is all popped.

6) Leave this to cool for 10 minutes, now spoon out the roasted black pepper, red chili, urad dal

reserving 1 tsp of urad dal and little bit of mustard seeds in a blender and add the drained

chopped cilantro along with the tamarind pieces and sea salt.

7) Now get some patience and grind this into a chutney without adding any water and stirring

in between. You will be very tempted to add water to the blender, but do not add as you will

not get the same as grinding without water.

8) Take out the chutney and mix the reserved urad dal and mustard seeds and add powdered

salt if necessary. Serve it with hot rice, Idli, Dosai, Roti or even can be used as a spread

on bread.

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