Kothamalli Thokku

Kothamalli / Fresh Coriander leaves thokku is a pickle like chutney that will stay good for a week or two when refrigerated. The thokku goes well with all tiffin items like Idli, dosai, paniyaram,etc.

It requires a handful of ingredients that are regularly available in the kitchen. This is our family favorite and Amma makes it whenever fresh coriander is in season. Whenever she makes this thokku, I ask for Kara Kozhukattai or Sevai as it tastes so good together!

Kothamalli Thokku

What you need

To grind –

  • Fresh coriander leaves – 2 or 3 bunches
  • Tamarind – Medium Lemon size ball
  • Dry chilies – 5
  • Perungayam/Hing – a pinch
  • Salt

To saute –

  • Cooking Oil, preferably Gingely oil – 10 tablespoons
  • Mustard seeds
  • Urad dhal

How to

  1. Grind all the ingredients under “To Grind” in a mixie jar to a paste. Sprinkle very less water.
  2. In a thick bottomed kadai, heat the oil. The recipe requires a little extra oil as it should stay good for a week.
  3. Add mustard seeds and let it splutter.
  4. Add urad dhal and fry until it turns slightly brown.
  5. Now add the ground mixture and mix well.
  6. Keep the flame in low and cover the kadai with a lid as it tends to splutter outside.
  7. Open the lid once in 2 minutes and mix well. Cook until the raw smell of the ground paste is gone. You can add little oil on the sides of the kadai if it starts sticking.
  8. Switch off the stove once the oil starts to separate on the sides.
  9. Let it cool completely and transfer to a clean jar or bowl. Store it in the refrigerator and it stays good for more than a week.

 

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