Coriander leaves thuvayal can be prepared in different methods. This method is done by adding cumin seeds, red chillies and garlic. Will come up with other methods soon. I love the aroma and the flavour it gives…so refreshing. This goes well with hot steamed rice or idly or dosa. I like to use this as sandwich spread too! You’ll believe me when you taste it!
|Recipe Category||Side Dish for idly and dosa|
|Recipe Cuisine||South Indian|
- Coriander leaves – 1 medium sized bunch
- 50 g of gingerly oil
- 1 teaspoon of mustard
- 2 teaspoon of jeera/ cumin seeds
- 10 cloves of garlic
- 8 to 10 dry red chillies
- ½ teaspoon of asafoetida powder
- Tamarind size of gooseberry
- Salt as needed
- Now heat the kadai with 3 teaspoons of oil.
- Then add cumin seeds, garlic, red chillies and tamarind.
- Saute it for 3 min.
- Add the cleaned and chopped coriander leaves and saute it well.
- Let it be cooked for 5 min in low flame. Allow it to cool.
- Add the required salt and grind everything together coarsely.
- Now add 3 spoons of oil in a kadai.
- Add mustard, asafoetida powder.
- Once it splutters, add the grinded mixture and cook for 2 minutes.
Refreshing and yummy thuvayal is ready! Serve it with hot steamed rice or idly or dosa.
Tips / variations:
- We can add few curry leaves along with coriander leaves.
- Use less amount of water for grinding.
- It can stay for 3 or 4 weeks if stored in fridge.
- Avoid finger touch.
- Coriander is a wonderful source of dietary fibre and contains vitamin K.
- Garlic is an excellent source of vitamin B6 and vitamin C. and it helps blood flow, lowers cholesterol, and stops heart disease.
- Gingelly oil is another name for sesame oil. It lowers blood pressure and increases antioxidant status in hypertensive patients.
- Cumin seeds promote digestion and a rich source of Iron.
Check for Other recipes->KAM’s Food Blog