Kothamalli Thokku | Coriander Pickle

I am so late in posting the recipe for Herbs and Flowers in my platter.This month’s hostess is Krithi of Krithi’s Kitchen and she has chosen Coriander.

I made this simple thokku / pickle that is a great side dish with curd rice. You can also use it as a side dish for breakfast dishes like idli and dosa.

I used:

Coriander leaves – 2 cups, packed
Green chillies -3 , chopped
Tamarind – a small lemon sized ball soaked in hot water
Mustard seeds -1 teaspoon
Cumin seeds -1 teaspoon
Asafoetida powder -a pinch
Gingelly / sesame seed oil – 2 tablespoons
Salt to taste

1. Separate the leaves from the stalk, wash well and drain. It need not be 100% dry.
2. Extract tamarind pulp and keep aside.
3. Grind together coriander leaves, green chillies with a little tamarind extract into a paste. The paste can be smooth or coarse depending on how you like it.
4. Heat oil in a pan and put in mustard, cumin and asafoetida powder.
5. When it crackles, add the paste, salt, a little more tamarind pulp.
6. Cook till the extra water evaporates and oil oozes out from the pickle.
7. Let it cool completely.
8. Transfer into an airtight container and keep refrigerated.

 Note:

• This can be stored for around 10 days in the fridge and for a couple of months in the freezer.For the above quantity, it will disappear before a week!
•  The quantity of tamarind, green chillies can be adjusted to suit your taste.

If you are interested in hosting a herb / flower , drop me a line – seduceurtastebuds@gmail.com

Bon Appetit…