Kothamalli Thuvaiyal

Kothamalli (Coriander Leaves) thuvaiyal is a popular South Indian chutney made with fresh coriander leaves, green chillies, and other spices. Here is a simple recipe for kothamalli thuvaiyal. Kothamalli thuvaiyal is a flavorful and aromatic chutney that can be enjoyed with various South Indian dishes. It is also a great accompaniment to rice and can be mixed with ghee or sesame oil for enhanced taste.

Kothamalli Thuvaiyal

Recipe by S Kamala
4.0 from 1 vote
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make Kothamalli (Coriander Leaves) Thuvaiyal, a delicious South Indian chutney bursting with the flavors of fresh coriander leaves and spices. Perfect with rice or as a side to your favorite South Indian dishes.


  • Coriander leaves – 1 bunch

  • Red Chillies – 5 to 6

  • Tamarind – a big gooseberry size

  • Urad dhal – 2 tablespoons

  • Asafoetida – a small piece

  • Salt – 1 teaspoon or as per taste

  • Oil – 2 teaspoon


  • Begin by thoroughly washing the coriander leaves, making sure to include the stems, and then chop them into fine pieces.
  • In a kadai, heat oil over medium flame. Once hot, add asafetida and urad dal, frying them until they turn a light golden brown.
  • Next, add tamarind to the kadai and sauté briefly.
  • Introduce red chillies next, frying them for just a few seconds before removing them from the heat.
  • Finally, add the finely chopped coriander leaves, sautéing them for a brief period before taking them off the heat. Allow all the fried components to cool to room temperature.
  • Transfer the cooled urad dal, red chillies, and tamarind to a mixer or grinder. Add salt to taste, and grind everything to a coarse powder. Once done, add the sautéed coriander leaves to the mix. Grind again, adding just one to two teaspoons of water, until it forms a thick, vibrant paste.
  • This versatile paste pairs wonderfully with idli and dosa, enhancing their flavor profile. It also elevates simple dishes like curd rice, or you can mix it with hot, steamed rice, adding a teaspoon of ghee or gingelly oil for an extra layer of richness.
  • Enjoy this delightful addition to your culinary repertoire, capturing the essence of Tamil vegetarian cuisine in every bite!

Recipe Video


  1. Is this same or different from kothamalli chutney>

  2. No. It is slightly different from chutney. For chutney, coconut is addeded and ground with water. But for this thokku no coconut and it is coarsely ground without water and stay good for 2 to three weeks.

  3. Hi Kamala,

    Very nice recipe. When you say shelf life is 2-3 weeks,you mean after refrigerating or can it be kept at room temp? Thanks


  4. It can be kept outside for a week and two to three week with refrigration.

  5. Dear Madam,

    Thanks for this wonderful recipe. Tried this yesterday and came out real good. Both me and my husband enjoyed it.

  6. Hi MJ,

    Nice to hear that you tried this recipe and liked it.

  7. Dear Kamala,

    I tried this recipe twice already and it tasted very good. I also tried your iru puzhi kuzhambu, Pudina rice,Masala rice and green curry. Everything came out well and tasted yummy. Thanks for sharing the recipes.


  8. Hi AR,

    Thank you for trying my recipes and nice to hear that everything turned out good.

  9. First time here !! Like this recipe !! Bookmarking it !!

  10. Hi Pedhakka,

    Welcome to my site. Try my other recipes too and post your comments.

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