Dhania Thogayal, additionally known as Kothamalli Vidhai Chutney, is a flavorful South indian chutney made in most cases from roasted coriander seeds. This chutney offers a unique, slightly tangy, and fragrant taste that pairs perfectly with hot steamed rice, dosa, idli, or maybe chapathi. unlike ordinary coriander chutneys that use fresh leaves, this recipe uses coriander seeds, giving it a deep, nutty flavor and a thicker texture.


 elements:


 2 tbsp coriander seeds

 1-2 dried pink chilies (modify to taste)

 1 small onion, chopped

 2 garlic cloves

 1 tbsp grated coconut (fresh or frozen)

 1 tsp tamarind paste or a small lemon-sized tamarind ball

 Salt to flavor

 1 tsp oil

 half of tsp mustard seeds

 some curry leaves

 Water as wanted


 commands:


1. Roast coriander seeds and Chilies:

   warmth a dry pan and roast coriander seeds and dried pink chilies on medium heat till fragrant and barely darker in colour. Be careful not to burn them. Set apart to cool.


2. put together tamarind Water:

   Soak tamarind in warm water for five mins and extract the juice. Set aside.


3. Grind components:

   In a blender, upload roasted coriander seeds, red chilies, chopped onion, garlic, grated coconut, tamarind extract, and salt. Grind to a coarse or easy paste by using adding water step by step to acquire the preferred consistency.


4. mood the Thogayal:

   heat oil in a small pan. upload mustard seeds and curry leaves. after they splutter, pour this tempering over the ground chutney.


5.Serve:

   blend well and serve the Dhania Thogayal fresh with hot rice and ghee or as a side for dosa and idli.




This coriander seeds Chutney is a scrumptious, fragrant accompaniment with a unique roasted flavor, adding range and richness to your traditional South indian food.


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Dhania

Balasahana Suresh

06/08/2025 10:56 AM