Kothamalli Thokku Recipe | How to make Coriander Thooku | Adyar Grand Sweets Kothamalli Thokku Recipe | Thokku Recipes | Side Dish for Curd Rice | கொத்தமல்லி தொக்கு | #kothamallithokku #கொத்தமல்லிதொக்கு #grandsweetsthokkurecipe
Kothamalli Thokku, a simple thick chutney made with fresh coriander leaves, tamarind and chilies. Perfect side for curd rice, idli, dosa or chapati!
Adyar grand sweets is one of the favorite spots which we never miss during our visit to India. We usually buy a lot of sweets, savories and pickles/thokkus, pack them for our return trip. This Malli thokku is similar to the ones which we get there, a great side for almost anything. This kothamalli thokku has longer shelf life, if kept at room temperature will last for about 2 months and little longer when refrigerated. Quick side for idli, dosa, chapati, cure rice, lemon rice etc..
Kothamalli Thokku | Coriander Thokku Recipe | கொத்தமல்லி தொக்கு
Ingredients
- 3 bunch Coriander leaves 3 cups (tightly packed)
- 1/2 tsp Fenugreek seeds
- 6 each Dry Red Chili
- 3 marble size Tamarind
- 1 inch Ginger
- 1/4 tsp Oil Roast, Saute & Temper
- 1/2 tsp Mustard seeds
- 1/4 tsp Jaggery / Palm Sugar
Instructions
- Wash the coriander leaves, chop the thick stalks and discard, retain the tender stalks with leaves, chop them and spread over a paper towel or kitchen towel to drain all the water.
- With a tsp or oil, toast the fenugreek seeds and red chilies until slightly browned. Switch off and let cool completely.
- First grind the toasted fenugreek, dry red chili along with asafoetida and salt. Make a coarse powder.
- Now with 1 tablespoon oil fry the chopped coriander leaves in a kadai along with tamarind, ginger and jaggery. (Tamarind is added at this stage just to make it soft for grinding) Let it wilt completely, then switch off and let cool completely.
- Now add the fried coriander leaves to the powder and grind to thick paste. Do not grind into a fine paste, use only the pulse setting in your mixie and just grind for few seconds to blend everything. It should have a coarse feel to it!
- Now heat the remaining oil in a kadai and splutter mustard seeds.
- Add the ground paste and saute in low flame for 5 to 6 minutes until the mixture turns dark green. Switch off and let cool completely.
- Store thokku in a sterilized bottle and store at room temperature for up to two months. Always use a clean dry spoon each time so that it doesn't spoil soon. Serve as a side for Idli, dosa, chapati or curd rice.
Instructions
-
Wash the coriander leaves, chop the thick stalks and discard, retain the tender stalks with leaves, chop them and spread over a paper towel or kitchen towel to drain all the water.
-
With a tsp or oil, toast the fenugreek seeds and red chilies until slightly browned. Switch off and let cool completely.
-
First grind the toasted fenugreek, dry red chili along with asafoetida and salt. Make a coarse powder.
-
Now with 1 tablespoon oil fry the chopped coriander leaves in a kadai along with tamarind, ginger and jaggery. (Tamarind is added at this stage just to make it soft for grinding) Let it wilt completely, then switch off and let cool completely.
-
Now add the fried coriander leaves to the powder and grind to thick paste. Do not grind into a fine paste, use only the pulse setting in your mixie and just grind for few seconds to blend everything. It should have a coarse feel to it!
-
Now heat the remaining oil in a kadai and splutter mustard seeds.
-
Add the ground paste and saute in low flame for 5 to 6 minutes until the mixture turns dark green. Switch off and let cool completely.
-
Store thokku in a sterilized bottle and store at room temperature for up to two months. Always use a clean dry spoon each time so that it doesn’t spoil soon. Serve as a side for Idli, dosa, chapati or curd rice.
28 Comments
I made this and it turned out very yum mullai.. thanks for the recipe ☺️
You are most welcome Chitz, really happy to hear!
Hi.. i tried this recepie.. but it came out like a thick paste.. and little bitter too.. What mistake did i make??? can u please tell me how to make it better..??
Hi Pavi, thanks for trying the recipe. Let me get to your doubts- if you grind too long, it will result in a paste. You are supposed to use pulse setting in your blender/ mixie, just enough to grind a coarse paste. Bitterness happens if your roast the fenugreek for long time (like too much browning) and also if you add more fenugreek. Store bought tamarind paste wont be good for this recipe, try using regular tamarind. I hope this helps, thanks!
hi mullai your recipes are awesome. thanks for them. i have tasted the karakozambu and vathakozambu thokku from grand sweets which is similar to this thokku. do you have a recipe for it.
you can chop and freeze the corriander leaves in small sandwitch bags and add to all cooked dishes and make chutneys too.you only NEED fresh ones for salads
wow…looks mouth watering..definitely going to try this 2day..i hv my coriander leaves in my refrigerator.. i’m sure it would come out very well..
ur description and the way u presented it was awesome….hats off mullai…it reminded of my grand ma who used to grind it in Ural (manual grinder )
Manual ural sounds tempting, adthan suvaiyeh thani thaan!! Thanks krishna.
Tried it today..came out very well Mullai..:) Thanks for the recipe..:)
Hmm…. someone is into too much cooking!! Guess taste buds are getting tastier treat nowadays!! Thanks
=)
I tried this recipe. It came out excellent. I added a bit of jaggery and it made the recipe even more exotic.
Regarding storing corainder, i follow this.
I dont wash it all. I remove all bands etc, wrap /roll a buch of stack in paper towel. likewise, roll them in 2 or 3 paper towels (1 buch renquires – 2 paper towels.)put these wraps in zip loc, press out air from the bag and keep in top rack of the fridge. open paper towel wraps as per need. this was i can store coriander even upto 2 weeks :).
I reuse paper towels once their job is over.
very nice its yummy looking
Dear Mullai,
Thokku photo looks so inviting! I have only about 110g of coriander leaves with me now.. would that be too less to even try? When you say “bunch”, how many grams/cups (roughly) would that be? Could you please give me an idea?
Krishna, usually a bunch should yield about 2 cups of chopped coriander. Most Indian stores sell a bunch for about $0.99 cents each, which should roughly yield 2 to 2 1/2 cups. Thanks.
Thank you, that helps a lot.
Dear Mullai
Happy to see back…. very nice recipes.
One small doudt how to change to broil setting in my oven(Panasonic convection)
Please tell me
Lalitha, only some convection microwave ovens have that setting. Mostly broiling comes in range ovens, so pls check the manual if you happen to have one. If not google for one with the model number. Thanks.
Dear Mullai,
Thanks for the reply …..
Lalitha
this is awesome.. I remember my paati (grandmom) making this whenver we had xtra coriander lying at home ! thanks so much.. this brings back fond memories.. 🙂
Wow!!! what a recipe….I made it today and it was a hit!
Very tasty…
Sowmya
Hi Mullai Madam, Nice recipe. Will try out soon. My query is, whenever i buy coriander, it is getting spoiled within 3 to 4 days, when i store in fridge or outside. I want to store it aleast for 2 to 3 weeks of time. Is it possible? Thanks.
Akila, no matter what you store it in, coriander will stay good only for a week. When you bring home the bunch.. do not wash unless if you're going to use it right away. Remove all rubber bands or tags, place the bunch over a paper / kitchen towel. Let it drain all the water, now place them loosely packed in a plastic grocery bag. Just put it in your refrigerator. Take only whats necessary for cooking, wash and then use. This is how I used to store and it stays fresh for a week. Once you see black and yellow spots… then its time to finish soon or you will end up trashing the whole.
Adding to Mullai's suggestion, after draining the water loosely spread them on a kitchen towel, roll them like you do a stuffed chapati and store it in the fridge. This way, it stays fresh longer !
Tried this thokku recipe,came out very well,fenugreek & ginger taste r punch in this thokku.kothu cauliflower curry also delicious in taste. Thanks for the recipe.
Should the ginger be grinded raw or fried along with coriander leaves and tamarind pulp and then grinded?
wonderful recipe.looks similar to the onces like pepper kulambu/vathal kulambu that i bought from Adyar ananda bhavan 2yrs back when I visited India.will def give it a shot.Thanks
Anitha, ginger can just go raw, no need to fry or saute. Try and let me know. Thanks.
Mouth watering recipe Mullai.
will try soon.
Dear Mullai,
Wow!What a presentation.you are unbeatable .Will definitely try this recipe.