Kothamalli Thokku/Coriander Thokku

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.

Advertisement

Cilantro Mint Brown Rice

Tags

brown rice, brown rice recipe, brown rice recipes, Cilantro, Cilantro mint brown rice, cilantro rice, Indian rice variety, malli pudina saatham, malli satham, Mint Leaves, mint rice, pudhina saatham, rice cooker, variety rice

For our usual day to day rice, we have opted for brown basmathi rice at my home. But when it comes to variety rice I opt for the normal white basmathi rice. Recently I got inspired by Apsara @ Eating Well Diary , she had posted vaangi bath with brown rice. Liz from My Favourite Pastime had also asked me for some brown rice recipes, Liz had prepared some beautiful recipes with brown rice. Now I got the inspiration from these two lovely ladies 🙂 here it goes…

Ingredients:

Cilantro : 15 to 20 strands

Mint Leaves : 15 to 20

Onion: 1/2 large

Green Chili : 1

Ginger : a small piece

Garlic : 1 pod

Brown Basmathi rice : 2 cups

Cinnamon Stick : 1 small

Cloves : 3

Cumin Seeds : 1/2 teaspoon

Olive Oil : 1 teaspoon

Salt : 1/2 teaspoon

Method:

Clean brown basmathi rice. Soak the rice for 1 hr. Drain water after an hour.

Clean mint and cilantro leaves. Roughly chop them. Chop onions, green chili and garlic. Grate ginger. Put all these in a blender and blend them well with some water. Measure how many cups this yields. I got around 2 1/2 cups.

Now heat oil in pressure cooker (you can prepare this in normal pan, or rice cooker as well). Add cinnamon stick, cloves, cumin seeds. When they crackle. Add the mix from blender to this. Let it get heated for 4 to 5 mins.

Next add the rice in this and mix well. Add salt as well. To cook brown basmathi rice, I use 1:2.5 for rice : water. As I had already add 2 1/2 cup of the mix, I added another 2.5 cups water to this. You can add up to 3 cups of water for 1 cup of brown rice. Then I had pressure cooked it for 20 minutes.( Around 10 whistles)

If you are using rice cooker, instead of pressure cooker, add oil in pan and follow the same procedure. Once you mix rice with the mixture of mint and cilantro, put it in rice cooker and proceed the cooking.

Also you can either use Cilantro or Mint leaves only without combining and make this rice.

Once done serve it with Yogurt 🙂