KOTHAMALLI THOKKU | CORIANDER LEAVES THOKKU RECIPE

Kothamalli thokku was in my try list for long time.Last month my in-laws were here.We had a nice time together.Whenever my MIL visits my house,i tell her to make  some of her signature recipes like thogayal,pickles etc.One such recipe is this kothamalli thokku.She brought a big bunch of fresh coriander leaves from salem.We made kothamalli thogayal and this thokku.We enjoyed it for a week.It can be mixed with plain rice and also serves as a good side dish for idli,dosa mixed with gingely oil.Whenever i feel lazy to make side dishes for idli,dosa i keep this as accompaniment.Simple and yummy !!

Kothamalli thokku

 Coriander leaves thokku/Kothamalli thokku for rice,idli,dosa

Cuisine: Indian

Category: Sides

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Coriander leaves - 1 cup (tightly packed) Round Urad dal - 3 tbsp Red chillies – 6-8 nos Tamarind - Medium gooseberry size ( pinch into small pieces) Cooking oil – 1 tbsp Jaggery-1/2 tsp Salt - as needed

METHOD

Wash & cut the coriander leaves roughly using scissors.Spread them in a paper overnight or in shade for 6 hours.If u are not able to do this,follow as given in next step.The point is coriander leaves should be dry without water content. In a kadai,heat oil and roast the chillies,urad dal and set aside. U can fry them separately or together.In the same kadai,saute the coriander leaves and tamarind pieces.Saute till it shrinks in quantity. First grind red chillies,salt .Then add the sauteed coriander leaves & tamarind ,jaggery without adding water.Lastly add the roasted urad dal and grind them together coarsely. Remove and store in an air tight box after it cools down. Mix with plain rice or serve as a side dish for hot idli,dosa topped with gingely oil.Tastes yummy. NOTE If u dry the leaves in shade,u don’t have to saute in oil.Just roast the other ingredients and grind everything together. Otherwise sautéing coriander leaves is a must as it should be dry without water content. Pinch the tamarind into small pieces and then saute.It helps to roast it well and also keep the thokku dry with long shelf life. It can be stored in an air tight box and can be had for more than a week without refrigeration.With refrigeration,u can keep it for more than a month too.Use a clean spoon every time.

 

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