Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

Thokku is very common in our south indian households. we make variety of thokku using mango, tomato, citron , coriander leaves etc. Today I have shared the recipe of mint and coriander leaves thokku. 

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.

Tomato Thokku- click here

Coriander thokku- click here

Mango thokku- click here

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.

STEP BY STEP RECIPE:

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.

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Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

 

Avial is one of the very popular tasty south Indian delicacy mostly served with Adai and Rice& sambhar for lunch. This recipe is prepared using lot of vegetables and coconut.

This avail is such a simple ,quick and flavourful dish. There are many varieties and ways to make this avial, with small difference in addition of ingredients and making.

For little sourness some will add curd and some people will add a little tamarind juice.

In this recipe I have added curd and prepared as little drier version. The consistency is up to everyone’s personal  preference, so we can make this same recipe as little drier or as semi gravy.

 

This avial can be served with  following  dishes. Click the respective name for the recipes

 

• Adai
• Mixed lentils adai
• Pacha arisi adai/Thavala adai
• Lemon rice
• Tomato rice
• Puliyodarai(tamarind rice)
• Urad dhal rice

 

Ok now coming to the recipe.  

AVIAL/AVIYAL

SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDEDISH

CUISINE: SOUTH INDIAN

SERVES:  3 persons

 

INGREDIENTS:

1 drumstick

10 French beans

1 Carrot

1 Raw banana

1/2 cup chopped yam

4-5 broad beans (papdi)

1/4 cup Thick curd(yogurt)

2 teaspoon coocnut oil

To grind:

1/2 cup grated coconut

1 teaspoon cumin seeds

4 or 5 Shallots

3 green chillies

water as required

To temper

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

 

Check the notes section at the end of the video for more

  detailes about the vegetables

 

VIDEO RECIPE LINK:  https://youtu.be/EQXcLcoWRn8

PREPARATION:

Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

 

METHOD:

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Add turmeric powder.

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.

 

 

NOTES:

 

1. To avoid the vegetables become mushy, it is always better to cook in open pot.

2. Add the veggies which take log time to cook first and then add the veggies which cook in less time later

3. The list of vegetables we can add in avial are

*drumsticks

*yam

*raw banana

*brinjal

*carrot

*beans

*broad beans

*ash gourd

*potato

*chayote

Out of the above vegetables drumsticks and raw banana gives nice taste and flavour to the avial , so better not to skip. Other vegetables are optional.

4. Generally drumsticks, broad beans take little more time to cook than raw banana, brinjal. so we can add them later.

5.  In case if you are cooking in pressure cooker, just cook for 2 whistles and release the pressure immediately.

In that way the vegetables won’t get mushy, but i feel cooking open pot method is always better.

6. Adjust the spiciness by adding/removing the green chilies.

7. Adding turmeric powder is purely optional.

8. Adding shallots gives nice flavor and taste to the avial.

9. Always use required amount of water only to cook the vegetables, add some hot water in Case the water is required in between.

10. Always use the curd (yogurt) which is not sour.

11. Add only thick curd otherwise the avial will becomes thin.

12. Add the curd only after switch off the flame.

13. Tempering is optional, but it gives nice flavor to the avial.

14. Lastly adding coconut oil gives awesome fresh coconut flavor to the avial

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Add turmeric powder.

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Brinjal fry is such a easy side dish recipe does very well with the rice. It is so simple to prepare with very ingredients.There are lot of variations we can make in this brinjal fry. In this post I am sharing  a very basic version of kathirikkai kari(brinjal fry), also we call it as ennei kathirikkai fry.

I will post other variations soon one by one.

OK, now let’s move on to the recipe.

KATHIRIKKAI KARI(Brinjal Fry)

Ennei Kathirikkai fry

SOAKING TIME: - | PREPARATION TIME: 3 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: SOUTH INDIAN

SERVES:   4 PERSONS

INGREDIENTS:

                        ¼ kg brinjal

                        1 medium sized onion

                        Few curry leaves

                        5 to 6 garlic pods(crushed)

                        ¼ teaspoon turmeric powder

                        ½ tablespoon sambhar powder

                                    (kuzhambu milagaai thool)

                        Salt to taste

            To temper

                        2 tablespoon oil

                        ½ teaspoon mustard seeds

sambhar powder can be replaced with red chilli powder and coriander powder.                    

PREPARATION:

Cut the brinjals into thin slices length wise and soak in water until we use.

Chop the onion finely and keep it ready.

Drush the garlic and set it aside.

METHOD:

In a heavy bottomed pan add the oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the onion and crushed garlic.

Add the curry leaves and sauté till the onion becomes translucent.   

Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.

Then close the pan with a lid and let it cook in low flame.

Mix in between to avoid burning at the bottom.

Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.

Again close the pan with  lid and let it cook well for 2 more minutes.

Then remove the pan from heat and serve with rice as side dish.

If you want you can little more oil and  let it fry for some minutes tomake it more tastier.

NOTES:

Using tender brinjal gives tastier fry.

No need to add water to cook the brinjals, if you want, you can sprinkle some water and let it cook.

Instead of sambhar powder (kuzhambu milagaai thool) you can use red chilli powder.

Always cook in low flame to avoid burning at the bottom.

You can use little more oil to make it more tasty J.

If you want you can use chopped tomatoes too. Add them after sauting the onion and before brinjal.

If you want you can add little peanut powder at the end to enhance its taste.

Cut the brinjals a thin slices to make it cook faster.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 In a heavy bottomed pan add the oil and let it heat.

Add the mustard seeds and let it splutter.

Then add the onion and crushed garlic.

Add the curry leaves and sauté till the onion becomes translucent.   

Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.

Then close the pan with a lid and let it cook in low flame.

Mix in between to avoid burning at the bottom.

Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.

Again close the pan with  lid and let it cook well for 2 more minutes.

Then remove the pan from heat and serve with rice as side dish.

If you want you can little more oil and  let it fry for some minutes tomake it more tastier.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

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ü  For videos please subscribe: kuzhalis samaiyalarai

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