Kothamalli Thokku Rice

Kothamalli is a Tamil word called Coriander leaves / Cilantro. This is simple and quick recipe. It is best for lunch box or brunch recipe.

Prep Time : 5-8 Mins
Cook Time : 5 Mins

Ingredients

• Kothamalli Thokku - 4 tbsp
• Basmati Rice or Sona Masori Rice - 2 cups
• Dry coconut grated - 1 tbsp
• Sesame seeds (white ) - 1 tsp
• Salt to taste

Tempering 

• Oil - 4 tbsp (i used olive oil)
• Mustard seeds - 1/2 tsp
• Asafoetida / hing - a pinch
• Curry leaves - few
• Peanuts / Groundnuts - 1 tbsp

Method

1. Cook the rice in a pressure cooker or rice cooker and keep aside to cool little bit
2. Take a large wok/pan add oil and add mustard seeds allow to splutter then add hing,curry leaves and peanuts fry till peanuts turns golden 
3. In a very low flame add rice and kothamalli thokku , dry coconut & salt mix together switch off the flame
4. Add roasted sesame seeds and mix well serve with curds, papad(happala,vada)

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Kothamalli Thokku (coriander Thokku)

Kothamalli is a Tamil word called Coriander leaves / Cilantro. This is simple and easy recipe. It is a great accompaniment with white rice, curd rice or chapati , dosa, idli etc. I usually buy it from Grandsweets or Snack aisles. But i wanted to trying it on my own. So I followed the recipe in youtube Srirangam Radhu's recipe. Recipe came out very tasty. But these didn't long last. It will last for 10-15days when stored / refrigerated.  It is a good homemade fresh thokku.

Prep Time : 15 Mins

Ingredients

• Coriander leaves - 1 cup 
• Malaka / Red chillies - 4-6 (i've used Byadagi chillies)
• Tamarind / Puli - a small lemon size or use paste (1 tbsp, i have used paste)
• Asafoetida / hing / Periyangum - 1/2 tsp
• Chanadal / Kadalparppu - 2 tbsp
• Urad dal / Ulthuparppu - 2 tbsp
• Rocksalt or Sea salt - to taste
• Oil - 2 tbsp (i have used Olive oil)

Method

1. Chop the coriander leaves trim the stems and clean and rinse thoroughly and drain water completely
2. In a pan heat oil then add chanadal, uraddal, chillies fry together till dal gets golden color then add tamarind fry for 2 mins.  Remove from the flame let them cool a bit then make a fine powder later on add hing / asafoetida and corinader leave ( do not add water) becoz corinader leaves itself moist. Grind into a smooth paste. Add salt and blend it again.
3. Take out and transfer into a bowl. Heat oil (2 tbsp olive oil) in a pan pour it into thokku mix well and transfer into glass jar.

| Copyright © Malas - Kitchen 2016 | | All rights reserved