Coriander Leaves Thokku, also known as Kothamalli Thokku, is a delightful and versatile South Indian condiment that bursts with the fresh, vibrant flavors of coriander leaves. This aromatic recipe hails from the southern regions of India, particularly Tamil Nadu, and is cherished for its ability to enhance the taste of various dishes.
To prepare this delectable thokku, fresh coriander leaves are finely chopped and cooked with a blend of aromatic spices, including mustard seeds, fenugreek seeds, and red chili powder. Tamarind pulp and a hint of jaggery add a sweet and tangy balance to the dish, while a generous amount of sesame oil infuses it with a rich, earthy aroma.
Coriander Leaves Thokku can be enjoyed as a side dish with a variety of South Indian staples like dosa, idli, rice, or chapati. Its versatility extends to sandwiches, wraps, and even as a spread, adding a burst of freshness and zest to every bite.
This condiment not only tantalizes the taste buds but also boasts numerous health benefits, thanks to the goodness of coriander leaves. It’s a testament to the rich culinary heritage of South India, where ingredients are transformed into culinary gems that are cherished and savored with every meal.
Coriander Leaves Thokku Recipe | Kothamalli Thokku
Description
Coriander Leaves Thokku, or Kothamalli Thokku, is a zesty South Indian condiment bursting with the vibrant flavors of fresh coriander leaves, spices, and a hint of sweetness. Perfect for enhancing a variety of dishes, it's a versatile and aromatic addition to your culinary repertoire.
Ingredients
Instructions
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Heat oil in a pan.
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Add chopped garlic cloves and sauté for a minute.
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Add chopped shallots and onion. Sauté for a minute.
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add salt and Sauté till the onion and garlic became translucent.
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Add dried red and green chillies.
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Add big goose berry sized tamarind. Sauté for 2-3 minutes.
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Add turmeric powder and red chilli powder.
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sauté for 2-3 minutes to the raw smell of spices disappears.
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Add sambar powder.
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Sauté until the raw aroma dissipates, being careful not to let it burn.
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Add the chopped coriander leaves.
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Sauté them for a few minutes until they wilt and reduce in volume. Switch off the flame.
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Add asafoetida powder and allow to cool.
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Transfer all sauteed ingredients in to the mixer grinder.
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Add little amount of water.
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Grind them in to a fine paste adding little amount of water.
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To prepare thokku, heat gingerly oil in a pan.
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Add mustard seeds and urad dal. Allow them to splutter.
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Transfer the ground coriander pickle paste in to the oil.
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Add water to the mixer jar to rinse off any remaining paste sticking to the sides of the jar. Then, pour this water into the pan.
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Add small piece of jaggery, that has been used for this recipe to achieve the balance of flavors.
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Check the salt level at this stage, if needed add in to it.
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Cover and cook in a medium – low flame. Stir occasionally to prevent sticking to the bottom.
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Cook the mixture until it thickens and the oil starts to separate from the sides. This may take around 15-20 minutes.
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Finally add some more raw gingerly oil.
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Turn off the heat and let it cool completely.
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Transfer the Kothamalli Thokku to clean, dry glass jars and store them in the refrigerator. It can last for a few weeks if stored properly.
Note
- Use gingerly oil for an authentic taste.
- Jaggery is a traditional ingredient that has been used for generations in pickle recipes to achieve this balance of flavors and taste.
- Store in a clean air tight container.
- We can store it for about 15-20 days in refrigerator.
