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Feb 1, 2012

Coriander Thogayal

This simple coriander thogayal with rice is my comfort food. Generally its prepared fresh and traditionally served with Lemon rasam and other side dishes in a traditional Indian meal to contrast the flavor.

Coriander leaves -                 2 bunches
Urad dal -                             2 tbsp.
Chenna Dhal                         2tbsp
Grated coconut                    – 2 tbsp
Red Chili                             - 2 or 3
Asafetida                            - 1 pinch
Tamarind                             - a marble sized ball
Salt                                    - as needed
Oil                                     - 1 tsp.
Water                                - a little to grind
  • Wash and clean the coriander leaves.
  • Heat oil and add the Ural   & Chenna dals, red chili,. Fry till the Urad dal starts to turn light red. Set aside.
  • Transfer all the roasted ingredients and coriander leaves to the mixer and grind along with coconut, Tamarind, Asafetida, salt and little water.
  • Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.


  1. Amazing recipes all through. Gives me hope that I can make onion-garlic free vaishnava food without compromising on taste.


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