Kothamalli thokku recipe
Kothamalli thokku is a tangy, spicy kind of chutney recipe which is flavorful and accompanied by rice.
This kothamalli thokku is a dry thick gravy type specially made for rice. Also, this coriander thokku is a perfect dish for travel which goes well with rice, dosa and even idlis. Serve with hot rice topped with ghee or gingelly oil and roasted papad for a simply tasty meal.
Similar thokku and chutney recipes from my blog.
This kothamalli thokku can be stored in an airtight container for up to a month in the refrigerator. If you want to make more quantities make sure not to use water while grinding or use only a tbsp of water only if necessary.
Cilantro has lots of health benefits such as,
- Immune-boosting, anticancer, anti-inflammatory, and neuroprotective effects.
- Coriander may protect your heart by lowering blood pressure and LDL (bad) cholesterol while increasing HDL (good) cholesterol.
- The antioxidants in coriander may reduce brain inflammation, improve memory, and reduce anxiety symptoms, though more research is needed.
- Coriander may reduce unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS. It may also boost appetite among some people.
Nutrition info courtesy: https://www.healthline.com/
Moreover, the coriander leaves — also called cilantro — are best to garnish soup or use in cold pasta salads, lentils, fresh tomato salsa, or Thai noodle dishes.
Finally, I highly recommend you all to include this fragrant, antioxidant-rich herb in your regular consumption for excellent health benefits. Pack this delicious thokku rice with Potato fry or Arbi roast or Egg poriyal for your kid’s immunity-boosting favorite lunch box.
Watch the video of this kothamalli thokku uploaded to my YouTube channel and please subscribe if you like to see more videos from my kitchen 🙂
Kothamalli thokku | Coriander leaves thokku recipe
Ingredients
Ingredients:
- 1 bunch fresh cilantro (coriander leaves)
- 2 tbsp gingelly oil
- 1 tbsp whole urad dal
- 5 or 6 dry red chillies (as needed)
- 1 pinch hing
- Small piece tamarind (gooseberry size)
- 1 tsp jaggery
- ¾ tsp salt (as needed)
Instructions
Preparation:
- Rinse coriander leaves with running cold water and chop roughly.
- Soak a piece of tamarind in some water for five minutes.
Recipe:
- Heat oil in a pan and add the clean cilantro (coriander leaves).
- Just saute the fresh leaves for two to three minutes until the leaves shrunk without changing color. Do not fry in high heat as the coriander leaves will lose the freshness and become dark in color. Also, too much frying yields a loss of nutrients.
- Transfer the sauteed leaves to a plate.
- Add some gingelly oil to the same pan, fry whole urad dal.
- Add dry red chillies and keep sauteing until urad become golden brown color. Put some asafoetida.
- Switch off and add tamarind and jaggery.
- In the same retained heat mix the sauteed coriander leaves and required salt.
- Let this mixture cool down a bit and grind without adding water.
- Thokku should be having a coarse texture to taste better when mixed up with rice.
- Serve with hot rice topped with ghee and simple papad for a delightful meal.
- Store in a tight jar in the refrigerator for up to a month. Just use a clean dry spoon every time when using it.
Video
Notes
1) Use fresh coriander leaves and wash properly to remove the soil and dirt from roots.
2) Along with whole urad dal, you can use a tsp of gram dal while sauteing.
3) Adjust the quantity of dry red chillies based on your spice requirements.
Nutrition
Preparation:
- Rinse coriander leaves with running cold water and chop roughly.
- Soak a piece of tamarind in some water for five minutes.
Recipe:
- Heat oil in a pan and add the clean cilantro (coriander leaves).
- Just saute the fresh leaves for two to three minutes until the leaves shrunk without changing color. Do not fry in high heat as the coriander leaves will lose freshness and become dark in color. Also, too much frying yields a loss of nutrients.
- Transfer the sauteed leaves to a plate.
- Add some gingelly oil to the same pan, fry whole urad dal.
- Add dry red chillies and keep sauteing until urad become golden brown color. Put a pinch of asafoetida.
- Switch off and add tamarind and jaggery.
- In the same retained heat mix the sauteed coriander leaves and required salt.
- Let this mixture cool down a bit and grind without adding water.
- Thokku should be having a coarse texture to taste better when mixed up with rice.
- Serve with hot rice topped with ghee and simple papad for a delightful meal.
- Store in a tight jar in the refrigerator for up to a month. Just use a clean dry spoon every time when using it.
Tips:
1) Use fresh coriander leaves and wash properly to remove the soil and dirt from roots.
2) Along with the whole urad dal, you can use a tsp of gram dal while sauteing.
3) Adjust the quantity of dry red chillies based on your spice requirements.
