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
- 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
- Grind together all items except oil to a paste.
- Heat a pan with oil and do the seasoning.
- 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.
- Tasty Coriander and Curry Leaves Thokku is ready. This goes well with Curd Rice, Chappati.
- 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.