in our home we prepare coriander thokku using coriander leaves and urad dhal. But this thokku is different from that in taste, flavour and texture.
Click the below link to check out our traditional coriander leaves thokku with dhal.
kothamalli thokku(coriander leaves thokku)- click here
In this way we can prepare the thokku using mint leaves only or only with coriander leaves too.
This thokku can be stored in refrigerator for 2-3 weeks in clean glass jar. This can be served with rice, dosa, idli, and even with chapatti too.
It tastes scrumptious with plain curd rice too and we can even mix with hot rice too.
Please check the links for few other thokku recipes already shared in our blog.
Mango ginger Thokku- click here
Ok now coming to the recipe.
VIDEO:
CORIANDER MINT LEAVES THOKKU
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: -
INGREDIENTS:
2cups tightly packed coriander leaves
1 cup mint leaves
12 red chillis
1 medium lemon size tamarind
1 tablespoon jaggery
1/2 teaspoon asafoetida
salt to taste
10-15 Garlic pods(finely chopped)
To temper:
3 tablespoon sesame oil
1/2 teaspoon mustard
2 red chillis
few curry leaves
VIDEO RECIPE LINK: https://youtu.be/N5CG684Jw_4
PREPARATION:
Wash and clean the coriander leaves and mint leaves well and wipe the extra moisture.
Remove the fibres from the tamarind and cut them into small pieces for easy grinding.
METHOD:
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
In hard bottomed pan add the oil and let it heat.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
NOTES:
- You can even make this thokku only with coriander leaves or
- with mint leaves only.
- Adjust the spiciness by adding/reducing the red chillis
- Adding jaggery will balance the tanginess and spiciness of the thokku, so don't skip.
- Adding sesame oil gives nice taste and flavour to the thokku
- Always store in refrigerator.
- While grinding dont add more water, because if the ground paste is too thin, it will take long time to become thick thokku consistency.
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
