Thick version of Coriander chutney madew tih fresh coriander leaves, tamarind and red chilies. Stores well for months, perfect side for curd rice or Idli/dosa!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, condiments
Cuisine: Indian, south indian, tamil nadu
Keyword: adyar grand sweets thokku recipe, coriander thokku, grand sweets kothamalli thokku, kothamalli thokku
Servings: 250grams
Author: Mullai Madavan
Equipment
Pan / Kadai
Ingredients
3bunchCoriander leaves3 cups (tightly packed)
1/2tspFenugreek seeds
6eachDry Red Chili
3marble sizeTamarind
1inchGinger
1/4tspOilRoast, Saute & Temper
1/2tspMustard seeds
1/4tspJaggery / 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.