Kothamalli thokku | Coriander leaves thokku

Kothamalli thokku | Coriander leaves thokku | Coriander thokku | south Indian coriander leaves recipe | Coriander leaves pickle | Thakkali oorugai | instant Kothamalli thokku | Coriander leaves garlic achaar | easy pickle recipe | Kothamalli poondu orrugai | coriander garlic pickle | Kothamalli urugai with step-by-step pictures and video recipe. Check out the Kothamalli poondu oorugai and If you like the video pls SUBSCRIBE to my channel

Coriander thokku

Coriander thokku, also known as Kothamalli thokku, is a savory and aromatic south Indian condiment that is a staple in South Indian cuisine. Made with fresh coriander leaves, tamarind, and a blend of aromatic spices, coriander thokku is bursting with flavor and is sure to satisfy your taste buds. Not only is it delicious, but it is also a great source of antioxidants, vitamins, and minerals that offer several health benefits. Adding coriander thokku to your meals can enhance the flavor and nutrition quotient, making it a perfect addition to your kitchen. Whether you’re a spice lover or someone looking for healthy food options, coriander thokku is a must-try.

CAN I SKIP STEAM COOK?

Steam-cooked coriander help for faster cooking. If you planning to skip this step, saute coriander and tamarind with sesame oil then prepare malli thokku

CRUSHING GARLIC

I like the texture of crushed garlic in coriander garlic pickle. you can also fine or roughly chop garlic.

WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?

Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

CAN I REDUCE OIL?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the coriander leaves pickle taste might vary accordingly.

SHELF LIFE OF  kothamalli oorugai?

It stays good for one week. Cool completely then store in an airtight container. always use a clean dry spoon. for longer shelf life increase oil

Variations for kothamalli thokku

1. Saute coriander leaves and tamarind with sesame oil
2. use chilli instead of chilli powder
3. skip the garlic and prepare grand sweets kothamalli thokku
4. increase sesame oil for longer shelf life

PICKLE  VARIETIES IN TMF

CURD RICE

Ingredients

how to make kothamallu poondu thokku with step-by-step pictures

kothamalli thokku

Coriander leaves thokku

4 from 1 vote

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Ingredients

steam cook

• 50 grams of coriander leaves
• 10 grams tamarind
• Pinch of turmeric powder

Crush

• 4 garlic

To roast

• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/8 tsp pepper
• 1/2 tbsp coriander seeds

To temper

• 2 tbsp sesame oil
• 1/4 tsp mustard seeds
• 1/2 tsp asafoetida

Coriander Thokku

• Required salt
• 1/2 tsp jaggery
• 1 + 1/2 tsp Kashmiri chilli powder

Instructions

• First, discard thick steam and wash coriander leaves
• Add water to an idiyappam pan and boil
• steam cook  coriander leaves,  tamarind, and turmeric powder for 3 minutes
• Turn off the stove and cool
• Crush garlic and keep it aside
• Dry roast mustard seeds, fenugreek seeds, coriander seeds, and pepper; till they turn aromatic and change color. Also mustard seeds splutter
• Transfer and cool
• Add oil to a wide heavy bottomed pan and heat the oil
• Furthermore, add mustard seeds and Splutter
• Add asafoetida and mix well
• furthermore, add crushed garlic; roast till they change to golden brown
• Turn down to low flame
• Furthermore, add Kashmiri chilli powder; give a quick mix
• Add coriander mixture; mix well
• Turn to medium flame
• Add water and mix well
• Furthermore chilli powder,  salt, and jaggery; mix well
• Cook for 4-5 minutes or until thokku thickens and oil oozes out around the pan

Video

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Notes

1. Steam-cooked coriander help for faster cooking. If you planning to skip this step, saute coriander and tamarind with sesame oil then prepare malli thokku
2. I like the texture of crushed garlic in tomato garlic pickle. you can also fine or roughly chop garlic
3. Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste
4. For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the coriander leaves pickle taste might vary accordingly
5. It stays good for one week. Cool completely then store in an airtight container. always use a clean dry spoon. for longer shelf life increase oil

Variations for kothamalli thokku

1. Saute coriander leaves and tamarind with sesame oil
2. use chilli instead of chilli powder
3. skip the garlic and prepare grand sweets kothamalli thokku
4. increase sesame oil for longer shelf life

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