Kothamalli Thokku – கொத்தமல்லி தொக்கு – Thokku recipes

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..


  1. pavi

    Hi.. i tried this recepie.. but it came out like a thick paste.. and little bitter too.. What mistake did i make??? can u please tell me how to make it better..??

    1. Mullai

      Hi Pavi, thanks for trying the recipe. Let me get to your doubts- if you grind too long, it will result in a paste. You are supposed to use pulse setting in your blender/ mixie, just enough to grind a coarse paste. Bitterness happens if your roast the fenugreek for long time (like too much browning) and also if you add more fenugreek. Store bought tamarind paste wont be good for this recipe, try using regular tamarind. I hope this helps, thanks!

  2. seema

    hi mullai your recipes are awesome. thanks for them. i have tasted the karakozambu and vathakozambu thokku from grand sweets which is similar to this thokku. do you have a recipe for it.

  3. amma

    you can chop and freeze the corriander leaves in small sandwitch bags and add to all cooked dishes and make chutneys too.you only NEED fresh ones for salads

  4. ashakrishna

    wow…looks mouth watering..definitely going to try this 2day..i hv my coriander leaves in my refrigerator.. i’m sure it would come out very well..
    ur description and the way u presented it was awesome….hats off mullai…it reminded of my grand ma who used to grind it in Ural (manual grinder )

  5. Geetha

    I tried this recipe. It came out excellent. I added a bit of jaggery and it made the recipe even more exotic.

    Regarding storing corainder, i follow this.
    I dont wash it all. I remove all bands etc, wrap /roll a buch of stack in paper towel. likewise, roll them in 2 or 3 paper towels (1 buch renquires – 2 paper towels.)put these wraps in zip loc, press out air from the bag and keep in top rack of the fridge. open paper towel wraps as per need. this was i can store coriander even upto 2 weeks :).

    I reuse paper towels once their job is over.

  6. krishna

    Dear Mullai,
    Thokku photo looks so inviting! I have only about 110g of coriander leaves with me now.. would that be too less to even try? When you say “bunch”, how many grams/cups (roughly) would that be? Could you please give me an idea?

    1. Mullai

      Krishna, usually a bunch should yield about 2 cups of chopped coriander. Most Indian stores sell a bunch for about $0.99 cents each, which should roughly yield 2 to 2 1/2 cups. Thanks.

  7. Lalitha Radhakrishnan

    Dear Mullai
    Happy to see back…. very nice recipes.
    One small doudt how to change to broil setting in my oven(Panasonic convection)
    Please tell me

    1. Mullai

      Lalitha, only some convection microwave ovens have that setting. Mostly broiling comes in range ovens, so pls check the manual if you happen to have one. If not google for one with the model number. Thanks.

  8. aqua77

    this is awesome.. I remember my paati (grandmom) making this whenver we had xtra coriander lying at home ! thanks so much.. this brings back fond memories.. 🙂

  9. Akila_ska

    Hi Mullai Madam, Nice recipe. Will try out soon. My query is, whenever i buy coriander, it is getting spoiled within 3 to 4 days, when i store in fridge or outside. I want to store it aleast for 2 to 3 weeks of time. Is it possible? Thanks.

    1. Mullai

      Akila, no matter what you store it in, coriander will stay good only for a week. When you bring home the bunch.. do not wash unless if you're going to use it right away. Remove all rubber bands or tags, place the bunch over a paper / kitchen towel. Let it drain all the water, now place them loosely packed in a plastic grocery bag. Just put it in your refrigerator. Take only whats necessary for cooking, wash and then use. This is how I used to store and it stays fresh for a week. Once you see black and yellow spots… then its time to finish soon or you will end up trashing the whole.

      1. priya vel

        Adding to Mullai's suggestion, after draining the water loosely spread them on a kitchen towel, roll them like you do a stuffed chapati and store it in the fridge. This way, it stays fresh longer !

  10. m.viji

    Tried this thokku recipe,came out very well,fenugreek & ginger taste r punch in this thokku.kothu cauliflower curry also delicious in taste. Thanks for the recipe.

  11. Anitha Shankar

    Should the ginger be grinded raw or fried along with coriander leaves and tamarind pulp and then grinded?
    wonderful recipe.looks similar to the onces like pepper kulambu/vathal kulambu that i bought from Adyar ananda bhavan 2yrs back when I visited India.will def give it a shot.Thanks

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