Coriander Thokku | Kottambari Soppina Thokku
Servings: 50 gm
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.