|100 gms Fresh coriander|
|1 tbsp Tamarind paste|
|3 tbsp Sesame Oil|
|1 1/2 tsp Mustard seeds|
|1/8 th tsp Turmeric powder|
|1/4 tsp Asafoetida|
|1 tbsp Chilli powder|
|1/4 tsp Fenugreek powder|
|1 tbsp Jaggery|
|to taste Salt|
We south Indians need thokku or pickle for our daily meal. People at home tease me that I become moody if my meal is devoid of curd rice. Such is my love for this comfort food. The best way to serve for this staple is with a pickle or thokku. We make Maanga thokku in season, Lemon thokku, Ginger thokku, Kariveppalai thokku. But when I realize that the bottles are empty, I rush to find some coriander in the fridge, to prepare this very delicious, spicy tangy Kothumalli thokku. A quick video to show you the simple process of preparing this thokku.
Kothumalli or coriander thokku is a spicy tangy relish which is generally paired with curd rice. Since we do not add any additives, this will stay good for 2 weeks or so in the refrigerator. Fresh organically grown coriander gives a very nice flavour and taste to this dish
Cut the coriander with salt. Soak it in water for 10 minutes. Squeeze and take it out.
To a blender jar add coriander leaves and tamarind paste. If you are using tamarind, soak a small lemon sized in water for 20 minutes. Squeeze and take out the extract.
Grind the coriander and tamarind to a smooth paste
Heat oil in a pan, add mustard seeds. When it splutters add turmeric powder and chilli powder.
Saute for few seconds and add the coriander tamarind paste. Mix well and cook on low flame for 1 minute
Now add the asafoetida and salt, mix well and continue to cook for few minutes.
When you see the thokku thickening, add the fenugreek powder and jaggery. Mix well and continue to cook for another 3 minutes and you will see the oil coming out at the edges. Switch off the fire. Let it cool completely. This will look like a slurry at this stage. When it is completely cool, transfer it to a glass bottle and refrigerate till use
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