Tuesday, February 19, 2013


Coriander Thokku is had with plain rice or as a side dish to Idli, Dosa, Roti, etc. A step-by-step preparation photo is also attached below. Thokku can perish soon, if stored in an unclean container.

Coriander Thokku


Coriander Leaves - Medium bunch
Tomato - 3 (if, small sized) / 2 big ones
Tamarind - Equivalent to the size of a small amla
Turmeric powder - 1/2 tsp
Chilli Powder - 1 1/2 to 2 tsp
Salt - As per your requirement
Gingely Oil - 4-5 tbsp
Jaggery - Equivalent to a small beetel nut
Asafoetida - 1/2 tsp
Mustard - 1tsp
Fenugreek seeds - 1/4 tsp

Coriander Thokku

  • Grind Coriander Leaves, Tomatoes and Tamarind in a mixer to become a fine puree. (No need to add water)
  • Add oil to a pan andd heat it.
  • Once it gets hot, add the mustard.
  • When the mustard starts crackling, add Fenugreek seeds and asafoetida for tampering.
  • Now, add turmeric powder and chilli powder.
  • Add the grinded paste to the pan and let it to boil.
  • Mix thoroughly.
  • Add salt and jaggery to the mixture & cover it with a lid.
  • After 10 minutes, remove the lid. You will find oil stagnating over the mixture and the inner surface of the lid coated with the oil.
  • Now, switch the flame off.
  • Coriander Thokku is ready!!
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