≡ Menu

Coriander and Curry Leaves Thokku

Coriander_Curry_Leaves_Thokku_1 In Tamil we call Coriander as Kothamalli and Curry leaves as Kariveppilai.

Coriander leaves are known Cilantro. As it looks like Italian flat parsley, it is also known as Chinese parsley. Like greens, we can cook so many dishes with this. Both curry leaves and coriander leaves are full of vitamins and minerals with additional benefit of dietary fiber. Both promotes digestion. Curry leaves are mainly used for seasoning. Curry leaves are used in some Ayurveda hair tonics as this encourages hair growth. Curry leaves contains more vitamin ‘A’.

Without coriander leaves and curry leaves, Rasam (Indian soups) won’t taste good. They play an important role in Indian cuisines.

Cooking time: approximately 15 minutes

Ingredients

  • Coriander leaves – 1½ cup
  • Curry leaves – 1½ cup
  • Tamarind – small lemon size ball (adjust according your taste)
  • Red chilli – 2 no
  • Green chilli – 2 no
  • Ginger – 1½ to 2 inch long piece
  • Black pepper – 1 tea spoon
  • Sesame oil – 1 table spoon
  • Hing – ¼ tea spoon
  • Sugar – ½ tea spoon (optional)
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Curry leaves – 2 to 3 no

Coriander_Curry_Leaves_Thokku_2 Coriander_Curry_Leaves_Thokku_3

Method

  • Grind together all items except oil to a paste.
  • Heat a pan with oil and do the seasoning.

Coriander_Curry_Leaves_Thokku_4 Coriander_Curry_Leaves_Thokku_5

  • Now add ground paste and fry for few seconds; cook in low flame for 8 to 10 minutes or till oil separates and nice aroma comes out of it; stir in between; also thokku colour changes from light green to dark green colour.

Coriander_Curry_Leaves_Thokku_6 Coriander_Curry_Leaves_Thokku_7

  • Tasty Coriander and Curry Leaves Thokku is ready. This goes well with Curd Rice, Chappati.

Coriander_Curry_Leaves_Thokku_8

Tips

  • Frying the mix in low flame till removal of moisture, helps to preserve Thokku for longer period.
  • This can be kept in refrigerator for 10 to 12 days; without refrigeration, use it within 4 to 6 days.

{ 4 comments… add one }

  • prathibha January 7, 2010, 12:17 pm

    even my mom makes this thokku which stays good for a year..I love the flavor of this

  • Sushma Mallya January 7, 2010, 1:20 pm

    Very flavourful thokku,thanks for this recipe…

  • Priya January 7, 2010, 3:40 pm

    Such a healthy and nutritious thokku, would love to have with hot steaming idlis..

  • venkataraman March 14, 2015, 3:44 am

    dear,
    went thru all,will cook and send you after eating the same….till then bye

Leave a Comment