Kothamalli (Coriander Leaves) Thokku

Recipe Categories: Indian, Quickies, Thokku

This is my favorite quick dish and whenever I visit to my in law’s place, my MIL made it in huge quantities. We end up using it with everything we eat. And it comes handy when one is tired of cooking.

Kothamalli Thokku

Ingredients:

  • Coriander leaves – 2 bunch
  • Tamarind paste – ¼ tsp
  • Grated jaggery – 2 tsp
  • Salt – to taste

To Grind:

  • Channa dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Red chili – 2 nos / to taste

For Seasoning:

  • Oil – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Asafetida – ¼ tsp

Serves – 3

Time – 15-20 min (excluding leaf soak time)

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Preparation:

  • Cut the end part of the coriander stem and throw away. Chop the rest and wash it and dry it more than 3 hours. Overnight should be prefect.

Making of Kothamalli (Coriander leaves) Thokku

  • Take a Kadai, add few drops of oil, add the Urad and Channa Dal and Red Chili. Fry until golden color. Take it out and let it cool.

Making of Kothamalli (Coriander leaves) Thokku

  • Grind it into powder consistency in the Mixie. Take it out and keep it aside.

Making of Kothamalli (Coriander leaves) Thokku

  • In the same Mixie jar add the Coriander leaves, Tamarind paste and Salt. Grind it to the paste consistency. If needed add few spoons of water and grind.

Making of Kothamalli (Coriander leaves) Thokku

  • Take a Kadai, heat the oil and add Mustard seeds. When it splutters, add Asafoetida, Coriander paste, grated Jaggery and ground powder. Mix all of them together. The consistency should be little thick.

Making of Kothamalli (Coriander leaves) Thokku

  • Mix it with hot rice (Make sure to add Ghee/Oil). Eat along with Aviyal/Kootu and Pappad/chips as side.

Making of Kothamalli (Coriander leaves) Thokku

 

Making of Kothamalli (Coriander leaves) Thokku

 

Making of Kothamalli (Coriander leaves) Thokku

 

Making of Kothamalli (Coriander leaves) Thokku

 

Making of Kothamalli (Coriander leaves) Thokku

There are 1 Comment

  1. Posted by Durga Ananth Reply

    Akka,
    We can do the same with coriander stems alone (leaves optional). Just cut and wash the stems and grind with the same grinding stuffs as you said(include tamarind) and add salt. Asafoetida and jaggery can be added as well. This gives a raw taste. I used to do it every week just with stems to avoid discarding it.

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