Kothamalli thokky recipe -Coriander leaves thokku – Simple and delicious coriander leaves thokku, pairs well with idli, dosai, curd rice, plain rice, chapati, and poori.

I have tried making tomato thokku and I have seen my mom and mother-in-law making this at home so often. Otherwise, we make a variety of thogayals at home. If you ask me what is the difference between thokku and thogayal. For thokku we don’t add any dal while grinding. Only spices are added while grinding. But for thogayal, we saute urad dal or chana dal and grind. Also for most of the thokku, we grind everything raw and later cook it till it shrinks well.

This kothamalli thokku I learned from my friend Janani and it is a super duper hit at home.

Also check out karuvepillai thokku, vendhaya keerai thokku , Poondu thokku, Pavakkai thokku , Molaga thokku

METHOD:

  • Wash the coriander leaves and cut them with the help of kitchen scissors. Discard the stem.
  • In a kadai, add a few drops of oil and roast the red chillies, tamarind, and asafoetida.
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  • Allow this to cool and grind this along with the coriander leaves along with salt. In a kadai, add the sesame oil and throw in the mustard seeds. When it splutters add the ground coriander leaves to this and saute on low flame. Saute till the oil leaves on the sides and it gives a nice aroma. This will take approximately around 10-12 minutes. Allow it to cool and transfer it to a container. This can be stored in the fridge for 10-15 days. This thokku tastes well with curd rice and Paratha .
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Kothamalli thokku recipe

Ingredients

  • 2 bunches of coriander leaves
  • 10 red chili
  • A small piece of tamarind
  • 2 tbsp sesame oil
  • 1 tsp mustard seeds
  • ½ tsp asafoetida
  • Salt as needed

Instructions

  • Wash the coriander leaves and dry them
  • In a kadai, add a few drops of oil and roast the red chilies, tamarind, and asafoetida.
  • Allow this to cool and grind this along with the coriander leaves along with salt.
  • In a kadai, add the sesame oil and throw in the mustard seeds.
  • When it splutters add the ground coriander leaves to this and saute on low flame.
  • Saute till the oil leaves on the sides and it gives a nice aroma.
  • This will take approximately around 10-12 minutes.
  • Allow it to cool and transfer it to a container.
  • This can be stored in the fridge for 10-15 days.
  • This thokku tastes well with curd rice and Paratha.

Notes

  1. You can replace the red chili with green chili also.
  2. 1 tsp of jaggery can be added to the kothamalli thokku | coriander leaves thokku