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Tuesday, March 4, 2014

Kothamalli Thokku/Dry Corinader Chutney/Easy Coriander Recipes

This is very easy and flavourful thokku (Dry chutney).My mom did not have a refrigerator and whenever she brought coriander she used to do this and store it in an empty horlicks bottle ( those were the storage bottles back in the day in India). I guess this chutney might last for a month ,but it used to get over very quickly (so we never knew the shelf life). But sure this chutney will last for couple of weeks at least.This chutney can be accompanied to anything and everything from idly ,dosa,rasam rice,sambhar rice .When you don't like to eat it as is ( dry) add some gingely oil and have it with your plain rice or idly ,dosa.
So from now on this will be one of your go to recipe. This chutney travels well too.

If you want to do dry mango chutney(maga thokku) check recipe here.



Preparation time:5 min
Cooking time:20 min
Yields :1/4 cup

Ingredients:
  • 2 bunches coriander leaves/kothamalli.
  • 4 red chili/vara milagai
  • 1/4 tsp tamarind paste/puli
  • 1/2 tsp salt
  • 1 tbsp gingelly oil/nalla ennai.
  • 1/2 tsp mustard seeds/Kadugu.
  • 1/2 tsp jagerry/vellam.
  •  Pinch of methi powder/vendhaya podi.
  • Pinch of hing/perungayam.



Method:


  • Clean the coriander leaves and chop it roughly.


  • soak red chili in water for half an hour(by doing this you won't see chili flakes in your chutney).
  • Grind coriander leaves,tamarind paste,salt,red chili to fine paste with only 2 tbsp of water (Yields 1/2 cup)


ground paste

  • Heat saute pan add gingely oil to it.
  • Add mustard seeds and let them splutter.


  • Add ground mixture(coriander mixture) to it.


  • Let it  simmer for 10-15min until it thickens and changes color.
  • By this time it might be half in quantity and you can see the oil separate. (I used little oil so you can't really see it the picture).

  • Add grated jaggery to it and mix well.
  • Switch off the flame and add the crushed methi powder and hing.


  • Serve it with  rice or idly ,dosa ..



Note:
  • I removed the very hard stems in the corinader bunch and ground it to get a nice texture.
  • Bunch of coriander may not be the exact measurement ,may differ from your place(roughly get around 1/2 cup of ground mixture)
  • I used very little of oil, so not much oil separated for me.
  • Use less methi powder otherwise the dish will be bitter.
  • If you are preparing methi powder at home dry roast  and powder it.





24 comments:

  1. We don't add jaggery and tamarind in this chutney....next time will try with...
    looks very yummy..

    ReplyDelete
    Replies
    1. Thanks bhawna,do try it and let me know .

      Delete
  2. all time fav.. perfect accompaniment fr each n everything..

    ReplyDelete
  3. Ahhhh!!! another of my fav. I'm assuming thokku and chutneys are the same???? Just drop dead perfect as a dip/side with rice.

    ReplyDelete
    Replies
    1. Yes Nava almost same .chutney is instant preparation and thokku is dried version evaporating water for longer shelf life.

      Delete
  4. lovely, flavourful and healthy thokku.

    ReplyDelete
  5. Healthy Thokku with the goodness of herbs.

    ReplyDelete
  6. Replies
    1. Yes, may be you have to spread it as a thin layer then it will be perfect.

      Delete
  7. Ooo the thokku must be really tasty with rice.I know life was much simpler without refrigerators, every meal was fresh.

    ReplyDelete
  8. Kothamalli thokku looks delicious Satyapriya. My mother-in law makes it.

    ReplyDelete
  9. I can survive for many days with this thokku,our family favourite.

    ReplyDelete
    Replies
    1. yes priya ka .Just make it one day and serve it as sidedish for 2-3 days (within that time it will vanish)

      Delete
  10. Looks delicious....... Perfect for snack or appetizer!!

    ReplyDelete

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