Adyar grand sweets is one of the favorite spots which we never miss during our visit to India. We usually buy a lot of sweets, savories and pickles/thokkus, pack them for our return trip. This Malli thokku is similar to the ones which we get there, a great side for almost anything. One down side though- 2 bunches for coriander will yield only about a 200 grams of thokku which is about 3/4 of a regular pickle bottle. This thokku has longer shelf life, if kept at room temperature will last for about 2 weeks and for about 1 month when refrigerated. Quick side for idli, dosa, chapati, cure rice, lemon rice etc.. Try you may like it, great for lunch box meals.
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|2 bunch||Coriander leaves (roughly 4 cups chopped, tightly packed)|
|8||Dry red chili (long)|
|1/2 teaspoon||Fenugreek seeds|
|3/4 teaspoon||Asafoetida powder|
|1/2 teaspoon||Salt (or as per taste)|
|1/2 teaspoon||Mustard seeds|
Wash the coriander leaves, chop the thick stalks and discard, retain the tender stalks with leaves, chop them and spread over a paper towel or kitchen towel to drain all the water.
With a tsp or oil, toast the fenugreek seeds and red chilies until slightly browned. Switch off and let cool completely.
First grind the toasted fenugreek, dry red chili along with asafoetida and salt. Make a coarse powder.
Now with 1 tablespoon oil fry the chopped coriander leaves in a kadai along with tamarind. (Tamarind is added at this stage just to make it soft for grinding) Let it wilt completely, then switch off and let cool completely.
Now add the fried coriander leaves to the powder along with ginger and grind to thick paste. Do not grind like a fine paste.. use only the pulse setting in your mixie and just grind for few seconds to blend everything. Something like this.. even after grinding you should still see the coriander stalks.
Now heat the remaining oil in a kadai and splutter mustard seeds.
Add the ground paste and saute in low flame for 5 to 6 minutes until the mixture turns dark green. Switch off and let cool. Taste for salt and add if necessary.
You final thokku should look like this. Put the in a sterilized bottle and store at room temperature for upto two weeks. Always use a clean dry spoon each time so that it doesn’t spoil soon. Serve as a side for Idli, dosa, chapati or even rice.
Yield :200 grams approx.