Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices. This thokku tastes great with tiffin items like idli, dosai or as condiments for south indian meals especially it tastes amazing with curd rice and sambar rice. 

Last year, when i had kothamalli/ coriander leaves in our garden, i started to make this thokku with the abundant coriander leaves harvested during the season.  As of now, I have been making  this thokku  for almost a year repeatedly.  It's such a hit at my home !

If you like coriander flavor a lot then i would highly recommend to give this thokku a try and i'm sure that you will simply love it and it's going to be a staple in your house just like ours.

Now let's check out  how to make Kothamalli Thokku/ Coriander Pickle.

Kothamalli Thokku | Coriander leaves pickle

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Condiments | Recipe Cuisine: Indian
Kothamalli Thokku, Coriander leaves Thokku, Coriander leaves pickle Kothamalli Thokku, a delicious and flavorful condiment made from the fresh coriander leaves and some Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Coriander leaves - 1 small bunch

Fenugreek seed - 1/4 tsp

Red chili - 4 

Ginger - 1 inch piece

Tamarind - 1/2 inch piece

Jaggery - a small piece

Salt - to taste

Oil - 1 tsp

To Temper 

Oil - 1 tbsp 

Mustard & urad dal - 1/2 tsp

Procedure

Heat the pan with 1 tsp of oil and then add the red chili, fenugreek seed and ginger slices. 

Roast till the red chilies are brown.  Add the tamarind and let it sit in the heat for a couple of mins and then transfer into the mixie jar. In the same pan, add the coriander leaves(don't discard all the stems, thin stems are okay for this recipe and it gives a nice texture to the thokku).

Saute till the coriander leaves shrinks. Switch off the flame and let it cool down. 

Once the roasted mixture is cooled down, add a piece of jaggery  into mixture and grind into coarse. Then add the coriander leaves and salt. 

Grind them into coarse paste. Now for the tempering, heat the oil in a pan and then add the mustard and urad dal, once the mustard starts to crackle add the kothamalli thokku and saute for a couple of mins. 

That's it, Delicious Kothamalli Thokku is ready. Cool down completely and then store it in airtight container.

Notes:

• It stays well for upto 10 days in the refrigerator.  
• If you add more oil, then you can store it at room temperature as well. 
• When you make this thokku in  smaller quantities , you don't need to add a lot of oil for tempering.
•  Adding more oil helps to preserve the thokku for a longer time.