Coriander or cilantro is known for its flavor and medicinal value. It plays a dominant role in Indian kitchen. During the season, when plenty of coriander leaves are available, this can be used to make chutney and thokku.
This differs from my Coriander and Curry Leaves Thokku as this thokku uses only coriander leaves and the spices used are also different. I like to have this with curd rice.
Coriander leaves are known as Pachai Kothamalli in Tamil and as Hara Dhania in Hindi.
- Washed and chopped coriander leaves (loosely packed) – 2½ cup
- Red chilli – 12 to 15 no
- Asafetida powder –½ tea spoon (adjust as per your need)
- Tamarind – marble size
- Split black gram or urad dal – handful
- Grated jaggery – 1 table spoon (optional)
- Salt – as per taste
- Oil – 1 tea spoon
- Heat a pan with little oil; add asafetida powder and fry well; add urad dal, red chilli; fry till urad dal is red in colour and roasted well; remove and keep.
- Split tamarind into small pieces; roast it in the the dry pan for few seconds and remove.
- Add coriander leaves in the pan; stir till the moisture is evaporated; you can add few drops of oil if needed; remove and cool.
- Now the roasted ingredients are ready for grinding.
- In a blender, add roasted red chilli, asafetida powder, urad dal, salt, tamarind and run the mixie till coarsely powdered.
- Add jaggery and run the mixie for few seconds.
- Then add coriander leaves, run the mixie once/twice or till all mix together; the coriander leaves should be partially ground to give more flavor.
- Now tasty Pachai Kothamalli (Coriander Leaves) Thokku is ready. Keep it in a air-tight container.
- You can shape it as a ball also and keep.
- Tender stems of coriander also can be used in this thokku.
- Store it in fridge to preserve it for a week.