Coriander Leaves - 1 large bunch, finely chopped
Garlic - 5 cloves
Tamarind - 1 gooseberry size
Dry Red chillies - 6 nos
Jaggery / Sugar - 2 teaspoon (Optional)
Salt - to taste
Oil - 3 teaspoons
Mustard seeds - 1/2 teaspoon
1) Wash coriander leaves and chop them finely.
2) Take a Kadai / Wide Pan and add the chopped coriander leaves. Saute them until they are mashed completely.
3) Allow the mashed coriander to cool down.
4) Meanwhile, soak tamarind in a 1/4 cup of warm water.
5) Grind the mashed coriander leaves, red chillies, garlic cloves, Jaggery, soaked tamarind and a little bit salt to a fine thick paste. While grinding, add only a little bit of water.
6) Take a Kadai / Pan and heat oil in it.
7) Add mustard seeds and allow them to splutter.
8) Add the coriander paste to the kadai and stir fry it.
9) Continue frying the coriander paste until the paste's colour changes to olive green / thick green
10) Coriander thogayal is now ready to be used as a side for Idly, Dosa, White Rice, Chapathi etc. Store it in a dry container. You can also refrigerate this and use it for a week or even more depending on how good it is.
1) I usually select the size of the tamarind to be added according to the mashed coriander leaves.(i.e.) Tamarind size is 1/2 the quantity of mashed coriander.