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
Recipe Category: Condiments | Recipe Cuisine: Indian
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.
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