Coriander Leaves / Kothamalli Thokku

A great accompaniment packed with the unique flavor of coriander leaves to have with anything. It goes very well with anything on your platter. It serves as Chutney with dosa, idly , pongal, as Dip with with any fried snacks, as Spread with bread roast , rotis, as Pickle with curd rice and it goes on. Since this thokku is made in a pickled form, it can be refrigerated and kept for nearly ten days.

Pre time: 10 mins
Cooking time: 30 mins

Ingredients for making Coriander Leaves / Kothamalli Thokku:

Fresh Coriander leaves a large bundle ( 250 gms)
Tamarind a lemon size
Red Chillies 10 to 12
Turmeric powder 1/4 tea spoon
Asafoetida powder 1/2 tea spoon
Jaggery a large gooseberry size
Salt to taste
Fenugreek seeds / Venthayam 1 and 1/2 tea spoon
Mustard seeds 1 tea spoon
Gingelly / Sesame oil 75 ml

How to make Coriander Leaves / Kothamalli Thokku?

Remove the root and stem part of the coriander leaves and wash them well to make dirt free.
Spread them on a white cloth and cut in to smaller pieces with a scissor or knife and keep aside.
Dry roast the fenu greek seeds to brown, powder them and keep aside.
Boil half cup of water and soak the tamarind in it after taking off the seeds from it if any.
In a blender jar add the leaves, red chillies, salt, tamarind with the soaked water and grind to smooth paste. If needed add some water while grinding.
Heat a heavy bottomed pan with the oil.
Do the seasoning with the mustard seeds.