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Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........


Ingredients

IngredientQuantity
Coriander Leaves3cups(tightly packed)
Urad dhal/Uluttham paruppu4tbs
Red chilly6-7nos.
Tamarind paste2-21/2tbs
Oil4tbs
Curry leaves1 sprig
Mustard seeds/kadugu1/2tsp
Asafoetida/perungayam1/8tsp
Saltto taste



Method

                                       Trim the edges and wash  the  coriander leaves twice in the water to remove the sand particles.Spread over a cloth or a paper towel to remove the moisture.
Heat a pan with a tsp of oil and fry the red chillies,urad dhal to a golden color.Finally add the asafoetida powder and transfer to a plate.
In the same pan add the coriander leaves and saute till the leaves shrink,put off the stove and let it cool down.
Put the urad dhal mixture in a mixie jar and grind it to a coarse powder.Now add the sauteed coriander leaves,salt and tamarind paste,blend it well to a paste.
Heat the pan with remaining oil,crackle the mustard seeds and curry leaves.Add the ground paste and saute it for a minute or till everything mixed well.
Once it becomes cool store it in a clean dry container.

Enjoy................................

  • The amount of tamarind paste depends on the sourness of the tamarind and I have used 21/2tbs.
  • After adding the ground paste don't fry it for a long time otherwise it may end up in bitter taste.
  • The amount of oil(approximately 4tbs) is necessary to main the shelf life of the pickle.
  • While grinding try to not use of water,if it is needed sprinkle some water.

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