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.