- Submitted by Beryl
(Coriander Leaves and Curry Leaves Paste)
While most South Indians will be familiar with the word 'Thokku', it will be quite new to others. Thokku is basically a 'rice mix' or a 'paste' that is quite similar to pickles. Pickles have more preservatives and can be stored for longer duration. Thokku is made by sauteeing the ingredient in some oil until all the moisture evaporates. No other additional ingredients like vineger or salt is added to preserve it longer. Thokku is made with herbs like coriander leaves, mint leaves, curry leaves, tomatoes etc. or a combination of any two or three. Tamarind and chilies are added to give the traditional spicy tangy taste. It is usually made into a paste. This makes it perfect for mixing with white rice and eating. It may look like a chutney but is a more smooth paste. Thokku usually just has the main ingredient unlike a chutney which has some other ingredients like dal, coconut etc. to give it some body. Thokkus are much more concentrated to flavor the rice when mixed. Thokku usually stays good for 2-3 weeks, if properly handled and refrigerated. These types of thokkus are prepared and refrigerated. It is mixed with white rice to make instant variety rice to take for lunch or travel.
In India, Curry leaves are believed to be good for hair growth and women use it daily in their food. Coriander leaves also has lot of health benefits. It is used as a final touchup in many dishes, whereas curry leaves is widely used for garnishing in Indian kitchens. Today we will prepare Coriander and Curry leaves Thokku. This should be prepared in gingelly oil for the best flavor and it can be stored in a refrigerator for upto two weeks.
Recipe for Kothamalli Karuveppilai Thokku
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- Curry leaves- 1 bunch
- Coriander leaves - 1 bunch
- Urid dhal- 2 to 3 tsp
- Pepper corns- 1 tsp
- Coriander seeds- 1/2 tsp
- Cumin seed- 1 tsp
- Tamarind- one gooseberry size
- Asafoetida- 1/4 tsp
- Jaggery - about 3 to 4 tsp
- Fenugreek seeds - 1/4 tsp
- Turmeric powder - 1 tsp
- Toor dhal - 1 tsp
- Dry Red chilies - 5 to 6 numbers
- Salt - as necessary
- Cooking oil - 50 ml (Gingelly oil is preferred)
- Mustard seeds - 1 tsp
- Chana dhal - 1 tsp
- Urid dhal - 1 tsp
- In a hot pan, pour gingelly oil and allow it to become hot. Add urid dhal, toor dhal and pepper corns. Stir it continuously till it becomes brown in color (It must not turn black).
- Add cumin seeds, coriander seeds, fenugreek seeds, asafoetida, dry red chilies one by one and stir continuously.
- Add the tamarind, turmeric powder and stir well.
- After it gets roasted well, add the curry leaves and coriander leaves. Stir well. Add oil if necessary.
- Now add salt and saute everything.
- Once the leaves and other ingredients get stirred properly and slightly cooked, put off the stove. Allow it to cool.
- Now grind it in a mixie. In this add salt or red chili powder if necessary.
- Now we will do the garnishing. In a hot pan, add gingelly oil and allow it to become hot.
- Now add channa dhal, mustard seeds and urid dhal and stir continuously till it becomes light brown. Now add the grinded paste and mix.
- Allow it to cook by stirring in between.The color of this thokku turns from green to dark green color and the oil starts to float on the top.
- Add jaggery. The thokku is ready to serve with rice
Serving Kothamalli Karuveppilai Thokku
- Traditionally all rice mixes are served with steaming hot white rice. Just a spoon-full when mixed with white rice is a very satisfying meal. Just some appalam (papads) are enough as an accompaniment.
- It can also be served idli, dosa or chapatti.
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