Kothamalli thokku was in my try list for long time.Last month my in-laws were here.We had a nice time together.Whenever my MIL visits my house,i tell her to make some of her signature recipes like thogayal,pickles etc.One such recipe is this kothamalli thokku.She brought a big bunch of fresh coriander leaves from salem.We made kothamalli thogayal and this thokku.We enjoyed it for a week.It can be mixed with plain rice and also serves as a good side dish for idli,dosa mixed with gingely oil.Whenever i feel lazy to make side dishes for idli,dosa i keep this as accompaniment.Simple and yummy !!
Kothamalli thokku
Coriander leaves thokku/Kothamalli thokku for rice,idli,dosa
Cuisine: Indian
Category: Sides
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup – 200ml
- Coriander leaves – 1 cup (tightly packed)
- Round Urad dal – 3 tbsp
- Red chillies – 6-8 nos
- Tamarind – Medium gooseberry size ( pinch into small pieces)
- Cooking oil – 1 tbsp
- Jaggery-1/2 tsp
- Salt – as needed
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METHOD
- Wash & cut the coriander leaves roughly using scissors.Spread them in a paper overnight or in shade for 6 hours.If u are not able to do this,follow as given in next step.The point is coriander leaves should be dry without water content.
- In a kadai,heat oil and roast the chillies,urad dal and set aside. U can fry them separately or together.In the same kadai,saute the coriander leaves and tamarind pieces.Saute till it shrinks in quantity.
- First grind red chillies,salt .Then add the sauteed coriander leaves & tamarind ,jaggery without adding water.Lastly add the roasted urad dal and grind them together coarsely.
- Remove and store in an air tight box after it cools down.
- Mix with plain rice or serve as a side dish for hot idli,dosa topped with gingely oil.Tastes yummy.
NOTE
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If u dry the leaves in shade,u don’t have to saute in oil.Just roast the other ingredients and grind everything together. Otherwise sautéing coriander leaves is a must as it should be dry without water content.
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Pinch the tamarind into small pieces and then saute.It helps to roast it well and also keep the thokku dry with long shelf life.
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It can be stored in an air tight box and can be had for more than a week without refrigeration.With refrigeration,u can keep it for more than a month too.Use a clean spoon every time.
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