Kothamalli Thokku | Coriander Leaves Thokku Recipe
Flavorful and spicy South Indian style Kothamalli Thokku (Coriander Leaves Thokku) made with fresh coriander leaves, urad dal and red chillies. Perfect dry side dish for idli, dosa and mixed with hot rice.
Servings: 4 servings
Ingredients
Main Ingredients
- 1 cup Coriander leaves (tightly packed / approx. 50 g / 1.8 oz)
- 3 tbsp Round Urad dal (approx. 45 g / 1.6 oz)
- 6 - 8 Red chillies
- Tamarind (medium gooseberry size / approx. 15 g / 0.5 oz, pinch into small pieces)
- 1 tbsp Cooking oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Jaggery (approx. 3 g)
- Salt (as needed / to taste)
Instructions
- Wash and cut the coriander leaves roughly using scissors. Spread them on paper overnight or in shade for 6 hours. If you are not able to do this, follow as given in next step. The point is coriander leaves should be dry without water content.
- In a kadai, heat oil and roast the red chillies and urad dal, then set aside. You can fry them separately or together. In the same kadai, saute the coriander leaves and tamarind pieces. Saute till it shrinks in quantity.
- First grind red chillies and salt. Then add the sauteed coriander leaves, tamarind and jaggery without adding water. Lastly add the roasted urad dal and grind them together coarsely.
- Remove and store in an airtight container after it cools down.
- Mix with plain rice or serve as a side dish for hot idli and dosa topped with gingelly oil. Tastes yummy.
Notes
- If you dry the leaves in shade, you do not have to saute in oil. Just roast the other ingredients and grind everything together. Otherwise sauteing coriander leaves is a must as it should be completely dry without water content.
- Pinch the tamarind into small pieces and then saute. It helps to roast it well and also keeps the thokku dry with long shelf life.
- It can be stored in an airtight box and kept for more than a week without refrigeration. With refrigeration, you can keep it for more than a month too. Always use a clean, dry spoon every time.