February 27, 2017

Kothamalli Thokku | Fresh Corriander Preserve

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Fresh Corriander leaves/Kothamalli is always a cook's favorite ingredient. The fresh garnish of these leaves enhances the flavor of any recipe that is being cooked.
Winter is the time when we get to see all the greens in abundance in the vegetable market,and often this kothamalli thokku would be made by mom during winters and it would last for a month or so depending on how much is being used.
This thokku can be used as a spread for bread,chapati,accompaniment for idli,dosa or mix it with steaming hot rice with a dash of ghee.
I personally like to have it with hot rice and roasted papad during lunch and also as a spread with bread and butter.
So now you all know ,what to do when you have a big bunch of corriander in your vegetable tray..Prepare this wonderful home made thokku with No Added Preservatives.

Preparation Time : 15 min
Cooking Time : 20-25 mins
Complexity : medium

©Sweet Spicy Tasty©

1 medium sized bunch corriander
2 tsp udad dhall
6-8 dry red chillies
tamarind - size of small goose berry
2 tsp grated jaggery
2 tablespoon gingely/sesame/til oil
salt to taste
pinch of asafoetida


  • Clean the corriander bunch by separating only the leaves and tender stems,Chop it roughly. 
    ©Sweet Spicy Tasty©
  • In a kadai,heat about 1 teaspoon gingelly oil and roast the udad dhall until brown.
  • Add the dry red chillies and tamarind and roast until the chillies turn crisp.Donot burn them.
  • Add the chopped corriander and roast it well.After about 3-4 minutes,the water from corriander starts to dry up and the corriander shrinks. Now turn off the flame and let it cool for a few minutes.
  • Grind it into a fine paste with salt by using very less water as and when needed.
  • Heat a kadai,add about 1 tablespoon oil,and to that add this ground corriander paste and mix it well.
  • Keep stirring ocassionally,taking care not to burn the paste till a stage where you can see the oil oozing from sides.
  • Now,add the grated jaggery,mix well,add the balance gingely oil and cook for further 5-6 minutes and take it off the flame
  • Donot compromise on the quantity of oil as salt and oil are the only natural preservatives.
  • The oil coating over the thokku helps maintain the shelf life of the thokku.
  • Store in a dry container and always a use a dry spoon while consuming it. Keep under refrigeration for longer shelf life.

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