Recipe for coriander thokku. Sweet and tangy kothamalli thokku Tamilnadu style. Perfect accompaniment for chapati and dosa. I even spread it on toast.
This is my mother in laws recipe for coriander thokku. Its sweet, spicy and tangy and is a perfect accompaniment for chapati and dosa. It is more like coriander pickle. I like to spread this on sandwiches too! It tastes great. Thokku on toast! Try it sometime. We call this coriander thokku as the Pethappampatti ketchup. Pethappampatti is my husband home town near Udumalpet. Its one of the must haves in the dining table during the season. Here is how to do it.
Clean and wash the coriander leaves and set aside. Young coriander leaves works well for this recipe. I have used around 250 grams of leaves for this recipe. Soak a golf ball size tamarind in a cup of water for 10 minutes. Squeeze the tamarind to release the pulp. Discard the fibre and the seeds. Set aside.
Take a mixie jar and add in the tamarind pulp, coriander leaves, salt, jaggery and dried red chillies. I like to use the gundu milagai or the Tamilnadu variety of chillies, the gundu chillies for this recipe. If you want a sweet thokku, you may add more jaggery (or) if you want a spicy thokku, add more chillies. Grind to a smooth paste. Grind in batches if necessary.
Heat sesame oil (Indian gingely oil) in a pan until hot. Add in the mustard seeds and the asafoetida. Add in the ground paste.
I like to use SSP Asafoetida as the flavor and aroma is very strong and it adds a nice flavor to the dish. Here is where you may buy them. SSP Powder Asafoetida SSP Crystal Asafoetida (Granules) SSP Ultra Powder Asafoetida
Keep the flame on medium. The thokku is going to splatter here and there. The stove is going to be a little messy. Heads up on that. The key is to keep sauteing all the time on a low medium flame. If the flame is too high, it will splatter more. So keep the flame low. The entire process will take about half an hour for this quantity of coriander thokku.
The thokku will slowly start to thicken and the colour will change. It will become darker and thicker. Keep sauteing.
The thokku is ready when it is really thick and resembles the consistency of Halwa.
Remove from pan and allow it to cool. Store in a glass jar.
The thokku stays good in the refrigerator for upto 20 days.
Keeping it real!!!!! The stove is going to be messy after all the splatter that happens. Cleaning the stove just after cooking the thokku makes for easy cleaning. If it dries out, it is going to take more time to clean. So clean immediately.
To Grind
- 250 grams coriander leaves
- golf ball size tamarind
- 1/2 cup jaggery
- 15 dried red chillies (preferably gundu variety)
- 1 tablespoon salt
To Temper
- 1/4 cup sesame oil (Indian gingely oil)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- Clean and wash the coriander leaves and set aside. Soak the tamarind and extract the pulp. Set aside.
- Grind all the ingredients listed under “to grind” to a smooth paste.
- Heat sesame oil (Indian gingely oil) in a pan until hot. Add in the mustard seeds and the asafoetida. Add in the ground paste.
- Add in the ground paste and keep stirring until the paste thickens and resembles Halwa consistency.
- Store in fridge.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: chutney
- Cuisine: Tamilnadu
To Grind
- 250 grams coriander leaves
- golf ball size tamarind
- 1/2 cup jaggery
- 15 dried red chillies (preferably gundu variety)
- 1 tablespoon salt
To Temper
- 1/4 cup sesame oil (Indian gingely oil)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- Clean and wash the coriander leaves and set aside. Soak the tamarind and extract the pulp. Set aside.
- Grind all the ingredients listed under “to grind” to a smooth paste.
- Heat sesame oil (Indian gingely oil) in a pan until hot. Add in the mustard seeds and the asafoetida. Add in the ground paste.
- Add in the ground paste and keep stirring until the paste thickens and resembles Halwa consistency.
- Store in fridge.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: chutney
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/coriander-thokku-kothamalli-thokku-recipe/
Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.
This easy one pot dish of corn methi pulao is a winner for lunch box or for a quick and easy meal. The sweetness of corn compliments the flavor of the slightly bitter fenugreek leaves (methi). Here is how to do it.
Wash and soak the rice in water for 20 minutes. You may use Basmati rice or Seeraga Samba rice (Zeera Rice). I love the flavour of the short grained south indian seeraga samba rice for this recipe.
Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic. If you do not have butter, you may use ghee or even oil. Also add salt along with the onions. Adding salt helps the onion sweat faster and it will brown in no time.
Saute till the onions are brown. Add in the chopped fenugreek leaves (methi).
Also add in the sweet corn. I have used frozen and thawed sweet corn for this recipe. Saute for a couple of minutes.
Add in the boiled hot water and a veggie seasoning cube. The cube is optional but it adds a nice depth to the rice. You may buy the cube here . I have used 1 cup of rice and 2 cups of water for this recipe.
Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes. The rice will nicely swell during this period.
Serve the rice just as is. If you are feeling fancy, you can serve it with vegetable kurma.
- 3 tablespoon butter
- 1/4 teaspoon cumin seeds
- 2 cardamom
- 2 cloves
- 1 inch piece cinnamon
- 1 big red onions, finely chopped
- 4 green chillies, finely chopped
- 1/2 inch piece ginger, finely chopped
- 5 cloves garlic, finely chopped
- 1 1/2 teaspoon salt
- 2 cups methi leaves, chopped
- 1 1/2 cup sweet corn
- 2 cups hot water
- 1 veggie stock cube (optional)
- 1 cup Basmati rice or seeraga samba rice
- Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic.
- Saute till the onions are brown. Add in the chopped fenugreek leaves (methi). Also add in the sweet corn. Saute for a couple of minutes.
- Add in the boiled hot water and a veggie seasoning cube
- Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
- Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: North Indian
