A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
Coriander Thokku, Kothamalli Thokku Recipe
Coriander Thokku, Kothamalli Thokku is a coriander chutney/pickle that can be eaten as an accompaniment with dosa, idli, chapati.
You can also enjoy the kothamalli thokku mixed with white rice topped with ghee or sesame oil.
Coriander Thokku, Kothamalli Thokku Recipe
Coriander thokku is also known as coriander chutney/pickle.
Kothamalli Thokku
What is Thokku?
A thokku is a pickle that is made by pounding vegetables or fruit. They can also be grated vegetables and not made with bite-sized chunks of vegetables.
How long does a Thokku last?
A pounded thokku will stay for almost one year.
How does one eat Thokku?
Whenever people want to eat, they make a fine paste of it and add the tempering to it.
Till the last few years, the only Thokku I knew of was the tender tamarind one called hunsinkai thokku. It is only now that I have heard of tomato thokku, coriander thokku etc.
This Monday for FoodieMondayBlogHop our theme is #196 It’s Pickle Time. The theme has been suggested by Aruna and I would not be able to participate as 1) my BP has skyrocketed and 2)would be just back from a trek. The doctors want me to avoid pickle, papad etc. So I was grateful when Aruna agreed to allow Thokku as a pickle.
The yearly preserved tender tamarind thokku will have a lot of salt so I need to avoid it but then this delicious Coriander Thokku needs to be finished in 2 weeks if refrigerated.
This recipe is a mix of recipes from Nalini’s kitchen and Tickling Palates.
Kothamalli Thokku Recipe
Coriander Thokku, Kothamalli Thokku Recipe
A simple relish made from Cilantro or coriander leaves.
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Servings: 5 people
Calories:
Ingredients
- ½ cup coriander leaves
- 3 tablespoon urid dal
- 2 teaspoon red chilli powder
- Tamarind
- ¼ teaspoon hing
- Salt to taste
- 3 tablespoon oil
Instructions
- Trim the coriander and soak for 5 minutes in water. This removes all the grit.
- Air dry the coriander leaves so that all the moisture is removed about 10 minutes. Pat dry if necessary.
- Heat the oil in a small kadhai/wok and the urid dal till reddish add the hing/asafoetida and the switch off the gas. Add the chilli powder and let the mixture cool completely.
- Transfer to the chutney bowl of the mixer/blender.
- In the same kadhai/wok sauté the coriander leaves until the leaves shrink, (you can add the stalks toswitch off the gas and let the coriander to cool down.
- By now your urid dal mixture must have cooled so grind a coarse powder.
- Transfer the coriander leaves, salt and tamarind paste to the mixer and blend to a fine paste.
- Sprinkle water if needed.
- Store it in a clean dry container.
Notes
- You can also fry the ground paste in oil. But do not fry for a long as the thokku may end up in bitter taste.
- The amount of tamarind paste you will need will depend on the sourness of the tamarind.
- You can also use red chillies in place of red chilli powder. If using add them to the heated oil first.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Coriander Thokku
Did you like this recipe? Have you tried it? If you do try it please tag me my FaceBook Handle.
Are there any new recipes, any new ingredients or diets you want me to try? Do leave a comment in the comments section.
The Girl next door says
Love the recipe! I can imagine just how delicious the thokku would have been with all that fragrant coriander going in. Will surely try this out some time soon.
ArchanaPotdar says
😀 Thanks.
Vasusvegkitchen says
Coriander Thokku looking very tasty, this is one of our family favorite. Ur version Thokku is easy to prepare, loved it have it with hot steamed rice with dollop of ghee????????. Superb share????
ArchanaPotdar says
Thanks, dear.
Poonam Bachhav says
Coriander thoku with tamarind and red chili sounds flavorful. I think the fried urad dal must be adding good texture to this chutney.
ArchanaPotdar says
yes Poonam, the texture is built because of the urid dal.
Sujata Roy says
Coriander thokku looks lip-smackingly delicious. I can imagine the chatpata taste. Loved this super easy and delicious recipe.
ArchanaPotdar says
Thanks, Sujata.
Mayuri Patel says
At first glance I would have mistaken it for a chutney.You’ve explained the difference well. I’ve had tomato thokku and even made it once. Coriander one sounds interesting.
ArchanaPotdar says
Thanks, Mayuri.
Renu says
I have once eaten a store bought coriander pickle and loved it. Your recipe sounds interesting to me and looks like a must try. Pickle looks lip smacking delicious.
ArchanaPotdar says
Thanks, Renu.
sasmita sahoo says
coriander thokku looks so yumm di !!! love to try my hand
ArchanaPotdar says
Thanks.
Swati says
Sounds so flavourful and yumm. love to have it with dal chawal. Never made it , will try it for sure,,
ArchanaPotdar says
Thanks, Swati please let me know when you do try it.
Preethicuisine says
Thokku looks lip smacking. Loved the detailed Explanation Archana. Fabulous share.
ArchanaPotdar says
Thanks, Preethi.
Veena Krishnakumar says
This thokku is very inviting arch. I make it similarly too. Perfect with curd rice
ArchanaPotdar says
Thanks, Veena.
Shobha Keshwani says
Thokku looks so tasty.. I love such spicy condiments .
ArchanaPotdar says
Thanks, Shobha.