Kothambir thokku or coriander thokku is spicy and makes a good accompaniment with idli, dosa or even with hot steamed rice.
Thokku is a kind of chutney that is made sans water, thus has a long shelf life. It is usually made during summer and stored for a year, whenever needed, a small quantity is laced with seasoning and served. Tamarind thokku is the most preferred and popular one.
Since I have started blogging, I am relishing with my eyes and learning many new dish from different cuisines and this kothambir thokku is one such dish that I have ultimately picked up. For the recipe swap challenge, I had to cook from Archana’s blog and I chose this recipe to make. She has many healthy recipes on her blog but I wanted to make this since I had seen it. The kothamalli / kothambir thokku was tasty, I used it with hot steamed rice. Ghee or gingley oil must be added to it.
It is ideal to serve with idli and dosa also, it comes as a rescue when you are lazy to cook anything more on certain days. The other condiments that I always have at home are Garlic Chutney Powder, Flaxseed Chutney Powder, Curry leaf powder
Let’s get to the recipe of Kothambir Thokku / Coriander Thokku
Ingredients:
- 1 bunch coriander
- 3 tablespoon urad dal
- 2 teaspoon chilly powder
- a small piece of tamarind
- asafoetida
- salt
Method:
- Trim the edges of the coriander, wash it well. Put it in a bowl of water and keep it aside for sometime, the grime will settle down.
- Remove and put it on a cloth to dry.
- Take oil in a pan and add the urad dal to it. Let it be golden in colour. Add asafoetida and chilly powder to it. Once it cools, put in the jar.
- Roast the coriander leaves in the same pan, once they shrink, put them in the jar.
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Kothambir Thokku / Coriander Thokku
Ingredients
Equipment
Method
- Trim the edges of the coriander. Wash it well by rinsing in water.
- Spread it on a white cloth, let the moisture evaporate. Soak the tamarind in water.
- Take a pan, add oil, put urad dal to it and shallow fry until golden in colour. Add asafoetida and chilli powder, turn off the stove.
- Put it in the jar of the mixer.
- In the same pan, put the washed coriander leaves, once they shrink in size, remove them and put in the jar. Use only the soaked tamarind, do not add the water.
- Grind all the ingredients together. With a dry spoon mix it and again pulse, it should be finely blend.
- Kothmbir Thokku is ready to serve.
Here are the other recipes created by swapping by the bloggers of this group. Do check them out.
<pclass=”has-medium-font-size”>Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!
- Potatoes Pies with Mango Chutney
- Cold Brew Coffee
- Eggless Cashew & Pistacchio Cookies
- Apple Pomegranate & Pear Salad
- Coriander Thokku
- Classic Lemon Curd
- Indo-Chinese Carrot Soup
- Chocolate Tea
- Fruit Custard
If you ever make this thokku, do take a picture and share it by tagging @foodiejayashree onInstagram or @evergreendishes on Facebook. I will share it further.
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