This week I took liberty of admiring the greens of this season. Because green is Life. Greens make our life pretty healthy and warm. So why am I waiting? As a resident of UAE since 2012, I admire this cool, cozy, cold weather lot more than before. And when LIFE gives you fresh bunch of greens to consume then I must assume myself as privileged to make something nice out of it. Like this coriander thokku? What say? Absolutely YES for this little spicy, tangy, taste bud evoking thokku. Agreed?
So let’s begin. You got to have a big bunch of coriander leaves, so find a fresh, luscious greens which is by Nature’s grace available at reasonable rate now. And this green goodness need to be cleaned and dried completely moisture free. Moisture is the main culprit of such pickle’s shelf life. And it’s damn good idea to wash the greens and spread under fan for getting dried the previous night itself. When it is ready, making coriander thokku is a cake walk.
Coriander thokku needs the basic spices like salt, jaggery, tamarind and green chillies. I prefer this thokku to be little more spicy and tangy. As it pairs very well with plain curd rice. It is the powder of roasted fenugreek and mustard seeds which truly make it taste like thokku. As I have stocked this goodness now, every meal is super delicious to me. I even stock up tomato thokku for the same reason.
Coriander Thokku | Kottambari Soppina Thokku
Ingredients
- Coriander leaves- A big bunch
- Tamarind- Lemon sized
- Green chillies- 3 nos.
- Mustard seeds- 1/4 tsp
- Fenugreek seeds- 1/4 tsp
- Salt- 1 tsp
- Jaggery - 1/2 tsp
To temper
- Cooking oil- 1 tsp
- Mustard seeds-1/4 tsp
Instructions
Preparation
- Wash the coriander leaves under running water and spread on a paper for drying. Let it dry completely and become moisture less. Chop it finely and keep aside till use.
Method
- Take the chopped coriander leaves in a mixer. Include tamarind and green chillies too. Grind it in to fine puree without adding any water.
- Next dry roast the fenugreek seeds and mustard seeds till they splutter or change color. Then powder them together using mortar pestle.
- Heat a pan adding oil and mustard seeds. When they spluter pour the coriander leaves paste. Add salt and jaggery.
- Stir in for some time till the jaggery and salt mix. The color changes to pale green now.
- Finally add the mustard plus fenugreek powder and give a nice mix. Continue cooking for few more seconds and switch off the flame.
- Spicy and aromatic coriander leaves thokku is ready to serve with curd rice.
Notes
- Ensure the coriander leaves are dry and moisture free before grinding. It will increase shelf life.
- You can use red chillies too substituting green chillies.
- Increase or decrease the chillies to adjust spice.
- Store in refrigerator for extended shelf life.
Tried this recipe. Came out really tasty. Thank you so much