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Coriander leaves Thuvaiyal (Kothamalli )

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! 



  •  Coriander leaves - 1 medium sized bunch 

  •  50 g of gingelly  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




  1. Now heat the kadai with 3 teaspoons of oil.

  2. Then add cumin seeds, garlic, red chillies and tamarind.

  3. Saute it for 3 min.

  4. Add the cleaned and chopped coriander leaves and saute it well.

  5. Let it be cooked for 5 min in low flame. Allow it to cool.

  6. Add the required salt and grind everything together coarsely. 

  7. Now add 3 spoons of oil in a kadai.

  8. Add mustard, asafoetida powder.

  9. 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.


Shelf Life: 

 It can stay for 3 or 4 weeks if stored in fridge.

Avoid finger touch.


Nutrients value: 

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.