Malli Thuvaiyal
A dense, roasted coriander and lentil relish from the South.
About this dish
Malli (Coriander) Thuvaiyal is a quintessential South Indian relish often prepared to aid digestion after a heavy meal. Unlike the watery coriander chutneys of the North, this version uses roasted lentils and coconut to create a dense, fiber-rich paste. It is a staple in Brahmin households, especially during lunch when a 'pathiya samayal' (light, digestive meal) is required.
Ingredients
Fresh Greens & Coconut
- 2 packed cups (100g) Fresh Coriander leaves and tender stems
- 1/2 cup (45g) Freshly grated coconut
- 1 small marble-sized ball Tamarind
The Tempering and Spice
- 2 tbsp Urad Dal
- 4-6 Dried Red Chilies
- 1/2 inch piece Ginger, chopped
- 1/2 tsp Salt
- 1 tbsp Gingelly oil
- 1/4 tsp Black peppercorns
Method
- 1
Clean the Greens
Wash the coriander leaves thoroughly in cold water to remove all grit. Do not discard the tender stems, as they hold the maximum flavor and nutrients; simply trim the very bottom roots.
- 2
Roast the Spices
Heat oil in a pan and add urad dal and black peppercorns. Fry on low heat for 3 minutes until the dal is aromatic and golden. Black pepper is essential here for the digestive properties of the dish.
- 3
Add Chilies and Ginger
Toss in the dried red chilies and chopped ginger. Sauté for another 60 seconds until the chilies are bright red and the ginger smells fragrant, taking care not to burn the lentils.
- 4
Sauté the Coriander
Add the washed coriander leaves to the pan. Sauté for just 1-2 minutes until they wilt slightly. Do not overcook them, or the thuvaiyal will lose its vibrant green color and fresh citrusy aroma.
- 5
Add Coconut and Tamarind
Turn off the heat and add the grated coconut and tamarind to the pan. The residual heat is sufficient to warm the coconut and soften the tamarind, making it easier to grind.
- 6
Cooling Process
Spread the mixture on a plate to cool completely. Grinding hot ingredients will cause the coconut to release oil, resulting in a greasy texture rather than a fluffy one.
- 7
Primary Grind
Place the roasted dal, chilies, and peppercorns in the grinder first. Pulse to a coarse powder so that no hard bits remain in the final relish.
- 8
Secondary Grind
Add the coriander, coconut, ginger, and salt. Pulse using very little water (1-2 teaspoons). The goal is a thick, binding consistency that can be rolled into a ball.
- 9
Texture Check
The thuvaiyal should have a slight crunch from the urad dal. If it is too smooth, it becomes a chutney; if it is too dry, it won't bind with rice.
Notes & variations
- Ensure the coriander stems are tender; woody stems will make the thuvaiyal stringy.
- For a variation, replace half the coriander with mint leaves (Pudina).
- If coconut is unavailable, double the amount of urad dal for thickness.
- Store in an airtight container for up to 3 days in the fridge.
Serve with
Perfectly paired with hot rice, a teaspoon of gingelly oil, and Appalam.
Cook's note
Sauté the coriander only until it wilts to keep the color bright green.