Ingredients
- Coriander leaves – 1 bunch
- Red Chillies – 5 to 6
- Tamarind – a big gooseberry size
- Urad dhal – 2 tablespoons
- Asafotida – a small piece
- Salt – 1 teaspoon or as per taste
- Oil – 2 teaspoon
Directions
- Wash the coriander leaves and spread it on a clean towel and allow to dry in shade. Then chop them into small pieces.
- In a kadai put the oil and fry asafetida and urad dhal till it turns light brown. Then add tamarind and fry for a while. Then add red chillies and fry just for a second and remove. Then put the coriander leaves and fry for few seconds. Remove and cool it. First put the fried dhal/chilli/tamarind in a mixie along with salt and grind it to a coarse powder. Then add the coriander leaves and grind it two or three rounds without adding any water.
- This can be taken with idli/dosa or with curd rice. Also it can be mixed with hot rice along with a teaspoon of ghee or gingelly oil.
Is this same or different from kothamalli chutney>
No. It is slightly different from chutney. For chutney, coconut is addeded and ground with water. But for this thokku no coconut and it is coarsely ground without water and stay good for 2 to three weeks.
Hi Kamala,
Very nice recipe. When you say shelf life is 2-3 weeks,you mean after refrigerating or can it be kept at room temp? Thanks
AR
It can be kept outside for a week and two to three week with refrigration.
Dear Madam,
Thanks for this wonderful recipe. Tried this yesterday and came out real good. Both me and my husband enjoyed it.
Hi MJ,
Nice to hear that you tried this recipe and liked it.
Dear Kamala,
I tried this recipe twice already and it tasted very good. I also tried your iru puzhi kuzhambu, Pudina rice,Masala rice and green curry. Everything came out well and tasted yummy. Thanks for sharing the recipes.
AR
Hi AR,
Thank you for trying my recipes and nice to hear that everything turned out good.
First time here !! Like this recipe !! Bookmarking it !!
Hi Pedhakka,
Welcome to my site. Try my other recipes too and post your comments.