Thogayals are an excellent accompaniment for rice and comes handy on busy days or when you are lazy to make an elaborate lunch. Thogayals can be made with just coconut, or with vegetables and herbs. It goes well with plain rice as well as with a simple rasam.
This thogayal is made with fresh coriander leaves and is spicy, tangy and flavorful. It pairs well with rasam, molagootal and also with other South Indian kuzhambu (gravies). I love to have it with some plain rice drizzled with ghee or gingelly oil. Kothamalli thogayal and curd rice make a great combo too! Its great way to finish off coriander leaves that need to be used up soon. This thogayal stays fresh for 3-4 days refrigerated in an airtight container.
Notes and Tips
- You can use coconut oil or any other cooking oil instead of gingelly oil.
- You can also use the tender stems of the coriander leaves for the thogayal. Roughly chop them up before adding.
- The thogayal is on the spicier side, so reduce chillies according to your spice level.