Kothamalli Thokku Recipe | How to make Coriander Thooku | Adyar Grand Sweets Kothamalli Thokku Recipe | Thokku Recipes | Side Dish for Curd Rice | கொத்தமல்லி தொக்கு | #kothamallithokku #கொத்தமல்லிதொக்கு #grandsweetsthokkurecipe
Kothamalli Thokku, a simple thick chutney made with fresh coriander leaves, tamarind and chilies. Perfect side for curd rice, idli, dosa or chapati!
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. This kothamalli thokku has longer shelf life, if kept at room temperature will last for about 2 months and little longer when refrigerated. Quick side for idli, dosa, chapati, cure rice, lemon rice etc..
Kothamalli Thokku | Coriander Thokku Recipe | கொத்தமல்லி தொக்கு
Ingredients
- 3 bunch Coriander leaves 3 cups (tightly packed)
- 1/2 tsp Fenugreek seeds
- 6 each Dry Red Chili
- 3 marble size Tamarind
- 1 inch Ginger
- 1/4 tsp Oil Roast, Saute & Temper
- 1/2 tsp Mustard seeds
- 1/4 tsp Jaggery / Palm Sugar
Instructions
- 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, ginger and jaggery. (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 and grind to thick paste. Do not grind into a fine paste, use only the pulse setting in your mixie and just grind for few seconds to blend everything. It should have a coarse feel to it!
- 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 completely.
- Store thokku in a sterilized bottle and store at room temperature for up to two months. Always use a clean dry spoon each time so that it doesn't spoil soon. Serve as a side for Idli, dosa, chapati or curd rice.
Instructions
-
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, ginger and jaggery. (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 and grind to thick paste. Do not grind into a fine paste, use only the pulse setting in your mixie and just grind for few seconds to blend everything. It should have a coarse feel to it!
-
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 completely.
-
Store thokku in a sterilized bottle and store at room temperature for up to two months. Always use a clean dry spoon each time so that it doesn’t spoil soon. Serve as a side for Idli, dosa, chapati or curd rice.
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