Tags
Cilantro, cilantro leaves, Cilantro thokku, Coriander Leaves Pickles, Coriander Thokku, Kothamalli Thokku, South Indian Thokku, thokku recipe
Kothamalli thokku is one of my favorite. Recently there was an offer of 5 large bunches for 1$, so purchased it with no hesitation 😉 My hubby was like what will you do with so much of cilantro. I said let me make thokku. So here it is 🙂 Not a new recipe today, just a traditional one.
Ingredients:
Cilantro/Kothamalli : 5 cups packed
Urad dal : 3 tablespoons
Red Chili : 4
Tamarind : one lemon sized
Salt : as required
Water : as required
Oil : 3 tablespoons( I prefer sesame/gingely oil)
Asafoetida/Hing: 1/4 teaspoon
Mustard Seeds : 1/4 teaspoon
Method:
- Wash and dry the cilantro leaves in paper towel to absorb the excess water.
- Cut the thick stems(end portion of cilantro) just a bit, not too much.
- Heat 1 tablespoon oil in a pan, when hot add urad dal, red chili, asafoetida and tamarind.
- Saute till nice golden brown color.
- Stop and let it cool.
- Once cool, grind the above along with cilantro leaves , salt and required water to a fine paste.
- Do not add too much of water, just enough to make a paste.
- Now heat remaining oil in a large pan. When hot add mustard seeds.
- When it crackles, add the ground paste.
- Keep stirring , it will get cooked.
- In case it gets stuck at the bottom or burnt, add more oil , mix and cook.
- At one stage it will come together without sticking to the sides of the pan.
- Now thokku is ready. Store in an air tight container in refrigerator.
Serve with either rice, roti, idli or dosa. I have used much less oil than I have mentioned above 😉 You can always increase oil, so the shelf life also increases.
Malar's Kitchen 