Kothamalli Thokku or thogaiyal is a multi-purpose chutney. You can mix it with rice and eat it in place of sambar sadam for dinner.
Thogaiyal can be the side dish for dosa or chapati. It can also be taken along during long journeys.
Or just eat it with curd rice. It tastes heavenly!
You can make thokku with many things – mango, tomato, curry leaves and coriander leaves. It is simple and easy. Just try this out once. I bet, you would make this very often!
Preparation Time:
Cleaning and separating the coriander leaves – 5 minutes
Grinding the thogaiyal – 5 minutes
Cooking – 3 minutes
Ingredients:
Coriander leaves – 1 tight handful bunch (see picture)
Tamarind – 1 small lemon size
Green chillies – 3 or 4
Salt – 1 heaped teaspoon
Jaggery – 1 teaspoon (grated)
Asafoetida – 1/4 teaspoon
Sesame / Gingelly oil – 3 tablespoon
Mustard seeds – 1/4 tablespoon
Recipe:
1. Wash the coriander leaves and separate the leafy portion with thin stem using a kitchen knife.
2. Add 50 ml water to the tamarind and leave it for 5 minutes while you organise the rest of the ingredients.
3. Grind tamarind, green chilli, salt first using the chutney jar in a mixer.
4. Add a small portion of coriander leaves/ kothamalli first and grind it for 5 seconds, then add a little more and grind for 5 seconds. Add the coriander leaves little by little as the whole bunch of the leaves cannot go into the mixer at one go.
5. Grind everything to a smooth paste.
6. Heat a pan and add the oil.
7. Add the mustard seeds. Once they splutter, add asafoetida. Add the ground paste immediately after adding asafoetida.
8. Add grated jaggery.
9. Saute the mixture till oil starts leaving the sides of the pan.
10. Switch off the stove when the mixture is still a little loose. Do not cook until it becomes very thick.
11. Remove from the stove and allow it to cool. Kothamalli thokku is ready!
12. Transfer it to a container.
Kothamalli thokku
Ingredients
- 1 handful Coriander leaves
- 1 ball Tamarind
- 4 numbers Green chillies
- 1 tsp Salt
- 1 tsp Jaggery
- ½ tsp Asafoetida
- 3 tbsp Sesame / Gingelly oil
- ¼ tsp Mustard seeds
Instructions
- Wash the coriander leaves and separate the leafy portion with thin stem using a kitchen knife.
- Add 50 ml water to the tamarind and leave it for 5 minutes while you organise the rest of the ingredients.
- Grind tamarind, green chilli, salt first using the chutney jar in a mixer.
- Add a small portion of coriander leaves/ kothamalli first and grind it for 5 seconds, then add a little more and grind for 5 seconds. Add the coriander leaves little by little as the whole bunch of the leaves cannot go into the mixer at one go.
- Grind everything to a smooth paste.
- Heat a pan and add the oil.
- Add the mustard seeds. Once they splutter, add asafoetida. Add the ground paste immediately after adding asafoetida.
- Add grated jaggery.
- Saute the mixture till oil starts leaving the sides of the pan.
- Switch off the stove when the mixture is still a little loose. Do not cook until it becomes very thick.
- Remove from the stove and allow it to cool. Kothamalli thokku is ready!
- Transfer it to a container.
Notes
- Do not cook for a long time after adding jaggery
* Red chilli can be used instead of green chilli. But fry red chillies in oil before grinding
* Do not cook for a long time after adding jaggery
