Tamil Nadu Style Kothamalli Thokku, A Tasty Use For Extra Coriander
By Shireen Jamooji
October 7th, 2023
This simple, spicy condiment is a great way to use up extra coriander while also creating a delicious chutney to eat with idli, dosa or even just alongside your rice.
Ingredients
250 grams coriander leaves 1 golf ball-sized tamarind ½ cup jaggery 15 dried red chillies (preferably gundu variety) 1 tablespoon salt For Tempering: ¼ cup sesame oil ½ teaspoon mustard seeds ¼ teaspoon asafoetida
Step 1
Wash and trim the coriander leaves, then soak the tamarind in water and extract the pulp. Set them aside.
Step 2
In a grinder, combine the coriander leaves, tamarind pulp, jaggery, dried red chillies, and salt. Grind these ingredients into a smooth paste.
Step 3
Heat the sesame oil in a pan until it becomes hot. Then, add the mustard seeds and asafoetida to the hot oil.
Step 4
Carefully add the ground paste to the pan with the tempering ingredients. Stir continuously.
Step 5
Keep stirring the mixture until it thickens and reaches a thick consistency. Allow the chutney to cool, then transfer it to an airtight container and store it in the fridge.
