Kothamalli thokku recipe | Coriander Leaves Thokku with Step by step photos. Coriander Leaves thooku from grand sweets will be a favourite for many and I have seen many of my friends who live abroad buying few bottles of thooku before they fly .It comes handy and can be mixed and had with rice .Or even Idli ,dosa and chapathi.
Few pickle recipes which you make like Instant Mango pickle Avakaya pickle
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What is Thokku
Tokku is like a pickle that is usually made with grated vegetables. In pickles usually we use big chunks or pieces of vegetables. We always cook the thooku until the spread or paste consistency.
It may also be considered as a dry chutney or pickle.
Kothamalli Thokku
Kothamalli thokku is prepared from Cilantro leaves or Coriander leaves. Cilantro is very good for digestion and has various health benefits. When prepared as a thokku it tastes even better and makes a delicious accompaniment.
We use sesame oil in preparing the thokku . It helps in a longer shelf life and increases the taste as well.
How to Prepare Kothamalli Thokku:
1. In a pan dry roast the chilli and fenugreek seeds till they slightly turn colour. Allow it to cool down and blend them to a coarse powder.
2. Clean the coriander leaves well and chop them into smaller pieces. Heat a pan with 1 tbsp oil.
3. Saute the coriander leaves well along with the tamarind till the leaves shrink.
4. Allow it to cool down and blend to a coarse paste long with ginger salt and the fenugreek red chilli paste.
5. Heat a pan with oil and mustard seeds and hing and then add in the blend coriander paste, saute in a low flame for 5-6 mins till the mixture turns into a deep green colour and starts leaving oil.
Enjoy with rice ,Idli ,Dosa or Roti.
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Serving Suggestions:
- Goes well with Idli, Dosa, or Roti.
- You may also use it as a spread on bread for sandwiches.
- You can also mix and have it with Rice.
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📖 Recipe
Kothamalli thokku | Coriander Leaves Thokku
Standard 1 cup measures 240 ml
Ingredients
- 2 cups Coriander leaves or Cilantro tightly packed
- Tamarind small piece
- Asafoetida / Hing a generous pinch
- Salt as needed
- 1 inch Ginger
- ½ tsp Mustard Seeds
- 5 tbsp Sesame Oil
To Roast and Grind:
- 12 nos Dry Red Chilli
- ½ tsp Fenugreek seeds
Instructions
- In a pan dry roast the chilli and fenugreek seeds till they slightly turn colour. Allow it to cool down and blend them to a coarse powder.
- Clean the coriander leaves well and chop them into smaller pieces. Heat a pan with 1 tbsp oil.
- Saute the coriander leaves well along with the tamarind till the leaves shrink.
- Allow it to cool down and blend to a coarse paste long with ginger salt and the fenugreek red chilli paste.
- Heat a pan with oil and mustard seeds and hing and then add in the blend coriander paste, saute in a low flame for 5-6 mins till the mixture turns into a deep green colour and starts leaving oil.
Notes
- Be little generous with oil so as the thokku will have a longer shelf life.
- Don’t blend the coriander leaves to a very fine paste.
- Adjust the spiciness as per your preference.
Chitz
Have to try this, they look finger licking good 🙂