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.
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.