Cilantro Balls – Kothamili thogayal

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Its a great accompaniment with many of Tam Brahmin kitchen dishes like Keerai Masiyal- Spinach mash , Molagutal and many more. It has been my brother’s & mine hot favourite and I remember my mother storing it in Jar for 1 month or so everytime she made it.
Some of my pre marriage dinner time nostalgic memories are linked with this pickle like thing.With my mother’s receipe in my cook book , I tried to replicate it .. It was just the same in GUI & taste. What a sigh of relief when I completed it & had it with curd rice.

 
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Ingredients:

  1. Kadala Parup (Chana Dal) – 1/2 Cup
  2. Ultham Parup(Urid Dal) – 1/2cup
  3. Red Chilli – 5 – 8 nos .I used 5 of them
  4. Tamarind – small lemon size
  5. Peringayam ( Asafoetida) – 1 tsp
  6. Kothamili (Coriander /Cilantro) – 1 Big Bunch ( washed and dried without water)
  7. Oil – 1 tsp
  8. Jaggery – 2 * lemon size quantity . Broken into small pieces
  9. Salt to taste
 
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How do we go about this Cilantro Balls ?

  1. In a kadai , Add the Chana Dal & tamarind fry for about 2 min . Now add the urid dal and fry was 2 more min until the dal turns slightly golden brown .
  2. To this , add the oil & drop in the red chilli & sprinkle the asafoetida powder & required salt .Saute for 2 more min & now turn off the flame and keep it aside. Allow it to cool.
  3. Let the cilantro leaves be washed well ,dried without water & chopped finely. Dry it open in the sun to get rid of maximum water , apart from drying inbetween your towel. If a little water is left , add the cilantro leaves to a kadai and saute it for 2 min to eliminate all the water.
  4. In a blender jar, first powder everything other than cilantro leaves & keep it aside. It will not be very smooth.texture will be Rava like.
  5. Now add the cilantro leaves to the blender on its own & blend it. Add jaggery & blend it with it. Now add the remanining powders and blend all together.
  6. Make small balls out of it and store it in a jar.
  7. PS: Add very few droplets of water if required for grinding the cilantro leaves.

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Comments (5)

  • I love this too, learnt it from my paternal grandma and whenever there is enough koththumalli I make it and store. I too posted some while ago but didn't think of making the balls.they are cute:)

    Reply
  • thanks latha. its just tat i have been craving for the same taste & appearance. So did exactly how my mum does.
    She wud make small balls, so that each one of us wont mess around when we serve each other as kids 🙂

    Reply
  • I love this ….and ages since I had..will try ….and you got lovely blog here

    Reply
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    Reply
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    Reply

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