Kothamalli / Fresh Coriander leaves thokku is a pickle like chutney that will stay good for a week or two when refrigerated. The thokku goes well with all tiffin items like Idli, dosai, paniyaram,etc.
It requires a handful of ingredients that are regularly available in the kitchen. This is our family favorite and Amma makes it whenever fresh coriander is in season. Whenever she makes this thokku, I ask for Kara Kozhukattai or Sevai as it tastes so good together!
What you need
To grind –
- Fresh coriander leaves – 2 or 3 bunches
- Tamarind – Medium Lemon size ball
- Dry chilies – 5
- Perungayam/Hing – a pinch
To saute –
- Cooking Oil, preferably Gingely oil – 10 tablespoons
- Mustard seeds
- Urad dhal
- Grind all the ingredients under “To Grind” in a mixie jar to a paste. Sprinkle very less water.
- In a thick bottomed kadai, heat the oil. The recipe requires a little extra oil as it should stay good for a week.
- Add mustard seeds and let it splutter.
- Add urad dhal and fry until it turns slightly brown.
- Now add the ground mixture and mix well.
- Keep the flame in low and cover the kadai with a lid as it tends to splutter outside.
- Open the lid once in 2 minutes and mix well. Cook until the raw smell of the ground paste is gone. You can add little oil on the sides of the kadai if it starts sticking.
- Switch off the stove once the oil starts to separate on the sides.
- Let it cool completely and transfer to a clean jar or bowl. Store it in the refrigerator and it stays good for more than a week.