Coriander thokku is similar to mint thokku i have shared earlier in my blog. You can check the mint thokku recipe here. The recipe is quite simple as it just involves very few ingredients like tamarind, ginger, dried red chillies, fenu greek seeds and tempering with mustard and urad dhal. Gingely oil serves better tastes and improves shelf life, hence i prefer using gingely oil over olive or any other cooking oil. Let's quickly see how to make coriander thokku.
Ingredients:
3 cups of tightly coriander leaves
1 tsp fenugreek seeds
salt to taste, kosher salt is preferred
1/2 tsp asafetida or hing
1 gooseberry size tamarind
2 inch ginger piece
12-15 dried red chillies
4 tbsp gingely oil or more as desired for enhanced taste
1 tsp mustard seeds
1 tsp split black gram/urad dhal
Ingredients:
3 cups of tightly coriander leaves
1 tsp fenugreek seeds
salt to taste, kosher salt is preferred
1/2 tsp asafetida or hing
1 gooseberry size tamarind
2 inch ginger piece
12-15 dried red chillies
4 tbsp gingely oil or more as desired for enhanced taste
1 tsp mustard seeds
1 tsp split black gram/urad dhal
1. Wash the coriander leaves (remove the thick stalk and keep the tender stalk) and pat it dry using a paper towel for about 20 minutes.
Tip: You can keep the thick stem if you want, but the texture of the coriander thokku will not be good enough.
2. Heat a pan with a tbsp of gingely oil and add fenugreek seeds and red chillies.
3. Roast till the chillies start to release a little bit of smoke. Let it cool down completely.
4. Heat a pan with 1 tbsp gingely oil. I used the same pan which I used for dry roasting chillies and fenugreek seeds.
5. Add washed and pat dried coriander leaves to the pan and sauté for 7-8 minutes on medium flame. If cooking on high flame, make sure you keep stirring it often.
Switch off the flame and let it cool completely.
6. Once the dry roasted ingredients have cooled down, add it to a food processor or mixer along with salt and hing.
7. Grind it to a coarse powder.
8. Then add tamarind and ginger pieces.
9. Grind it till tamarind and ginger pieces blend well with chilli powder.
10. Finally add sautéed coriander leaves.
11. Pulse it for a minute or two and grind it coarsely. Do not grind it to a smooth paste.
12. Heat a pan with 2 or more tbsp gingely oil. Add mustard seeds and urad/black gram.
Tip: Adding gingely oil tastes better than any other cooking oil and it also increases the shelf life a little bit more due to its viscosity.
13. When the mustard seeds start to sputter, add the ground coriander leaves.
14. Cook on low flame for about 10 minutes.
15. Once the coriander thokku changes its color to brownish, switch off the flame. Let it cool down.
16. Transfer it to an air tight container or a glass jar and refrigerate it up to 2 months.
17. Coriander thokku is too good for health and increases appetite. You can have it as a side dish for tiffin items and curd rice too.
I have used old pickle bottles to store the freshly ground coriander thokku!
9. Grind it till tamarind and ginger pieces blend well with chilli powder.
10. Finally add sautéed coriander leaves.
11. Pulse it for a minute or two and grind it coarsely. Do not grind it to a smooth paste.
12. Heat a pan with 2 or more tbsp gingely oil. Add mustard seeds and urad/black gram.
Tip: Adding gingely oil tastes better than any other cooking oil and it also increases the shelf life a little bit more due to its viscosity.
14. Cook on low flame for about 10 minutes.
15. Once the coriander thokku changes its color to brownish, switch off the flame. Let it cool down.
16. Transfer it to an air tight container or a glass jar and refrigerate it up to 2 months.
17. Coriander thokku is too good for health and increases appetite. You can have it as a side dish for tiffin items and curd rice too.
I have used old pickle bottles to store the freshly ground coriander thokku!
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