Coriander thokku is very simple and can be used as a side dish for dosa, idly, upma and curd rice. Also you can mix in hot rice with a spoon of gingely oil.
Ingredients:
Coriander - 1 bunch
Tamarind - a lemon size
Green chili - 15 to 20
Hinge - 1/4 tsp
Methi seeds - 1tsp
Mustard seeds - 1 tsp
Salt -1tbs or as required
Gingely oil - 2tbs
Method:
- Dry roast methi seeds and keep aside.
- Wash coriander leaves thoroughly and wet grind with green chili, salt and tamarind into a fine past along with methi seeds.
- Heat oil in a pan and add mustard seeds. Add hinge and the coriander paste after the mustard seeds splutter.
- Mix thoroughly and keep in simmer flame. close it with a lid as it splashes while boiling.
- Keep stirring often. When it thickens and comes without touching the sides switch off the stove and store it in a dry plastic/ glass container.
- It has a shelf life of around 15 days to 1 month when kept in fridge.
