Kothamalli thokku is a traditional thokku recipe
prepared using fresh coriander leaves. It is really a yummy dish goes perfect
with curd rice. Also it can be relished by mixing with white rice and also can
be served as side dish for dosa/idly.
It is really a flavoful yummy dish which my mom used
to prepare during my child hood. But nowadays I totally forgot this dish
itself. Later one day suddenly this thokku came to my mind while thinking about
authentic recipes. Because I like to learn/share our traditional recipes
mostly. I am the person loves to have our authetic south indianrecipes more
than other cuisines. So here also you can see lot of authentic recipes only
than the others, additionally baked items too J.
Later one day I tried on remembering the taste and
texture which my used to prepare, it was hit in our home, my hubby liked it a
lot.
So later again one day again prepared this thokku as I
had lot of fresh coriander leaves, and took video too for blog.
As the name says, the main ingredient for this recipe
is corainder leaves . for spiciness red chillies and for good texture and
content, urad dhal. These are the main items we need to make this thokku.
There may be few vriations like using fresh coriander
directly or may have some shortcuts to prepare this recipe. But here what I have
given is which exactly followed and liked by our family.
This recipe
stays well for around 1 week in room temperature and for around 1 month if
refrigerator.
It is much perfect to serve with curd rice .
OK, now let’s move on to the recipe.
CORIANDER LEAVES THOKKU
(KOTHAMALLI THOKKU)
SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 5 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
YIELDS: 1 ½ CUP(APPROX.)
INGREDIENTS:
2
bunches of fresh coriander leaves
8
to 10 red chillies
½
cup urad dhal
¼
teaspoon asafoetida
1
gooseberry sized tamarind
1
tablespoon jaggery
Salt
to taste
1
tablespoon oil
PREPARATION:
Clean and wash the coriander leaves
with water.
Then spread them on a dry cloth or
paper under the fan (for around 1 hour) till the water the dried. Or simply pat
dry the leaves with the cloth to remove the wetness.
Then roughly cut them into pieces with
stem.
METHOD:
In pan add little oil and saute the red
chillies, urad dhal separately.
Then saute the chopped coriander leaves
(with stem) and saute for few seconds, just till it shrinks and the water
content is reduced.
Let them cool down completely.
Then grind the urad dhal, red chillies,
salt, tamarind and jaggery into coarse powder.
Then add the sauted coriander leaves
and grind them into coarse. Just use pulse option.
Yummy flavourful coriander thokku is
ready.
Serve with curd rice or mix with hot
white rice with a teaspoon og gingelly oil and relish….
NOTES:
Pat drying the leaves will help to
saute them easily and the tokku will be good for more days.
Some may use the coriander leaves with
out sauting, but sauting gives nice flavour and dryness to the thokku.
Adjust the spiciness by adding or
reducing the red chillies.
Adding jaggery will help to adjus the taste
, so it is highly recommended. But if you don’t like that mild sweetness, avoid
jaggery.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
In pan add little oil and saute the red chillies, urad dhal separately.
Then saute the chopped coriander leaves (with stem) and saute for few seconds, just till it shrinks and the water content is reduced.
Let them cool down completely.
Then grind the urad dhal, red chillies, salt, tamarind and jaggery into coarse powder.
Then add the sauted coriander leaves and grind them into coarse. Just use pulse option.
Yummy flavourful coriander thokku is ready.
Serve with curd rice or mix with hot white rice with a teaspoon og gingelly oil and relish….
Do try this recipe and please don’t forget to
give your feedback in comments.
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