Coriander thokku it is for Day 3 of the blogging marathon. My initial plan was to make coriander thogayal to cover the letter ‘C’. But I thought that was too simple and finally opted to make this thokku. If anyone is wondering about the thogayal, no worries since I made it the following week and also took pictures. Sometimes these thokku and podis are a life saver during lunch. Thokku is a condiment similar to thogayal, but it is more on the thicker and drier side. It stores well for a couple of weeks since most of the moisture is gone due to sauteing.
You could use this as a side dish for chapatis or mix it with rice. It is easy to make, but it takes time to reduce down to the thick pickle consistency. I have adapted this recipe from Mallika Badrinath’s microwave cooking recipe book. I did not use the microwave, but used the stove top. Off to the recipe.
Check out this link for more condiments posted at Cooks Joy.
Fragrant rice made using the thokku.
- 1 tsp oil + 2 tbsp oil
- 1 tsp fenugreek seeds (Vendhayam/Methi)
- 1/2 tsp mustard seeds
- 1 bunch coriander leaves cleaned and stalks removed (1.5 cups tightly packed)
- Medium lemon size tamarind
- 10 – 12 red chillies
- 3 – 4 tsp salt
- 1.5 tsp grated jaggery
Kothamalli thokku mixed with rice.