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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.

Kothamalli_Thokku_2 Kothamalli_Thokku_1 Kothamalli_Thokku


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


  • 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.