Kothamalli Thokku

#KothamalliThokku : #Kothamalli thokku ( #CorianderPickle ) is also called #Milagaithokku ( #GreenChillyPickle ). We generally get fresh coriander after rains and especially during winter season. When we get plenty of fresh coriander, we used to make this pickle and store for a year. If properly done and stored in an air tight container, it taste very good for two to three years also. It goes well with curd rice, upma and pongal.
Its one of the hot n spicy pickles. Let us see the method of preparation.

Ingredients :

Coriander leaves                              : 1/2 kg
Green chilly                                     : 1/4 kg
Tamarind                                         : 1 big lemon size ( adjust )
Salt                                                   : 5 tsp ( adjust )
Gingelly oil ( till oil )                      : 1/2 cup
Mustard seeds                                  : 2 tsp

Method : 
Remove stems of green chillies.
Wash well and pat dry with a clean towel.
Keep a kadai on slow flame with 2 tsp of oil.
Add chiily and saute well till it becomes soft.
Keep stirring at regular intervals.
Be careful the chilly may bust out due to heat and may harm you.
Let it cool down to room temperature.

Soak tamarind in hot water.
Clean coriander and wash two to three times.

Cut nicely and grind into a nice paste using a mixer grinder.
As far as possible grind without adding water.
Transfer into a bowl.

Now grind the chilly and transfer into the bowl containing coriander paste.
Squeeze out juice from tamarind and strain into the bowl.

Add salt and mix well.

Now keep a kadai with half cup of oil.
Splutter mustard seeds and slowly add the prepared mix.
Stir well and allow to simmer on slow flame.
Keep stirring at regular intervals till the mix completely loses its water content.
The process will take more than an hour depending on the water content.

When its ready the oil comes out and the mix does not stick to the surface of the kadai.
Cool to room temperature and transfer into a clay/glass container.

Keep in bright sunlight for a week and then store in a glass/pet bottle.

If you do not have a place to dry, daily heat in a kadai for 10 minutes for three to four days.
Then store in a airtight glass/pet bottle.

Whenever required use a dry spoon. Do not keep a spoon permanently inside the thokku.

This thokku is very very spicy and goes well with curd rice.

If you do not have time to prepare coconut chutney or any chutney for upma or pongal then this thokku comes in handy.

Take a tea spoon of Kothamallithokku in a small cup and add 3 tsp of water and pinch  of salt.
Mix well & this diluted thokku with a dash of gingelly oil ( sesmae/till oil ) goes well with rawa dosai.










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