Sometimes, we have surplus of coriander leaves. Though we chop and store it in air-tight container and refrigerate it, sometimes it might get rotten. So we can make coriander leaves thogayal or thokku. Coriander leaves Thokku (Kothamalli Thokku) is another travel friendly recipe. For long time travel, we always plan ahead about many things. One of the important aspect in travel is the food. Many of us are not a great fan of restaurant food. Once a while, we love to have restaurant food, but to have it continuously might affect our digestive system because of many artificial substances being added to food in restaurants. So many of us plan to take some homemade travel safe dishes.
Kothamalli thokku is one such wonderful dish which is travel safe dish too. This dish you could make it very quickly and the aroma of the coriander leaves is extraordinary. We can make this yumy thokku and mix with hot steaming rice along with a spoon of gingelly oil. If you are making this for travel, then add 2 tablespoon of oil as a top layer of the thokku before closing the thokku with a lid.
Tips for making Coriander Leaves Thokku:
- We can take equal quantity of mint leaves and coriander leaves instead of only coriander leaves.
- Wash the leaves thoroughly to get rid of sand or any dust particles.
- Adding jaggery is optional we can exclude if we don't want.
- Cook in low flame till all the moisture in the thokku is evaporated and the oil started to ooze out.
- Store the thokku in an air-tight container and refrigerate for longer shelf life.
If you like this Kothamalli Thokku then you can also try other Thokku Recipes
- Raw Mango Thokku - Mangai Thokku is made using grated Raw Mango. End of Spring season, we start getting fresh Raw Mangoes that are tangy enough to make yummy pickles.
- Tomato Thokku - Tomato Thokku (Thakkali Thokku) is a delicious Home made Pickle variety. Tomato Thokku can be served as a side dish for Curd Rice, Idli, Dosa, Roti. A travel friendly recipe too.
- Inji Thokku - Ginger (Inji) thokku, is a thick consistency pickle made with ground ginger along with tamarind ,tomato and spices.
Recipe Card for Kothamalli Thokku
Coriander Leaves Thokku Recipe | Kothamalli Thokku Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 70kcal
Coriander Leaves Thokku Recipe | Kothamalli Thokku Recipe, is a thick spicy paste made with coriander leaves and Indian Spices. Its is similar to our conventional pulikachal mix. This kothamali thokku is a perfect travel friendly recipe and goes good with Idli/Dosa or even with hot steaming rice.
Print Recipe
Ingredients
- 3 Cups Coriander Leaves Tightly Packed
- 1 Gooseberry Size Tamarind
- 1 tablespoon Urad Dal
- 5 nos Red Chili
- ¼ teaspoon Fenugreek seeds
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Grated Jaggery
- 1 teaspoon Salt adjust to your taste
- ¼ teaspoon Turmeric Powder
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 sprig Curry leaves
Instructions
- Remove the leaves and thin stem of the coriander leaves and measure it and clean it thoroughly. Chop the coriander leaves roughly and set aside.
- Heat 1 teaspoon of oil, add urad dal, fenugreek, red chilli and saute it for couple of minutes.
- Take the fried ingredients to the mixer jar. Add tamraind, jaggery, salt to the mixer jar.Then add washed and chopped coriander leaves to the mixer jar.
- Grind it to a smooth paste by adding only little water.
- Heat the remaining oil in the pan again and add the mustard seeds. When the mustard seeds starts to sputter, add split bengal gram and fry the bengal gram till its golden. Then add curry leaves and give a mix.
- Next, add the ground coriander-spice paste along with turmeric powder to the pan. Add 1 cup of water to the mixer jar, rinse and add it to the pan.
- Allow the thokku to cook for 10 minutes in low flame. After 10 minutes, you can see the oil starts oozing out of the thokku and the thokku would have become thick also. Switch off the flame.
- Now Coriander Leaves Thokku (Kothamalli Thokku) is now ready to serve!
Video
Notes
- We can take equal quantity of mint leaves and coriander leaves instead of only coriander leaves.
- Cook in low flame till all the moisture in the thokku is evaporated and the oil started to ooze out
- Store the thokku in an air-tight container and refrigerate for longer shelf life
Nutritional Info
Nutrition Facts
Coriander Leaves Thokku Recipe | Kothamalli Thokku Recipe
Amount Per Serving (2 g)
Calories 70
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 3g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Remove the leaves and thin stem of the coriander leaves and measure it and clean it thoroughly. Chop the coriander leaves roughly and set aside.
- Heat 1 teaspoon of oil, add urad dal, fenugreek, red chilli and saute it for couple of minutes.
- Take the fried ingredients to the mixer jar. Add tamraind, jaggery, salt to the mixer jar. Then add washed and chopped coriander leaves to the mixer jar.
- Grind it to a smooth paste by adding only little water.
- Heat the remaining oil in the pan again and add the mustard seeds. When the mustard seeds starts to sputter, add split bengal gram and fry the bengal gram till its golden. Then add curry leaves and give a mix.
- Next, add the ground coriander-spice paste along with turmeric powder to the pan. Add 1 cup of water to the mixer jar, rinse and add it to the pan.
- Allow the thokku to cook for 10 minutes in low flame. After 10 minutes, you can see the oil starts oozing out of the thokku and the thokku would have become thick also. Switch off the flame.
- Now Coriander Leaves Thokku (Kothamalli Thokku) is now ready to serve!
