I have tried making tomato thokku and I have seen my mom and mother-in-law making this at home so often. Otherwise, we make a variety of thogayals at home. If you ask me what is the difference between thokku and thogayal. For thokku we don’t add any dal while grinding. Only spices are added while grinding. But for thogayal, we saute urad dal or chana dal and grind. Also for most of the thokku, we grind everything raw and later cook it till it shrinks well. This kothamalli thokku I learned from my friend Janani and it is a super duper hit at home. Also check out karuvepillai thokku, vendhaya keerai thokku, Poondu thokku, Pavakkai thokku, Molaga thokku
METHOD:
Wash the coriander leaves and cut them with the help of kitchen scissors. Discard the stem. In a kadai, add a few drops of oil and roast the red chillies, tamarind, and asafoetida.
Allow this to cool and grind this along with the coriander leaves along with salt. In a kadai, add the sesame oil and throw in the mustard seeds. When it splutters add the ground coriander leaves to this and saute on low flame. Saute till the oil leaves on the sides and it gives a nice aroma. This will take approximately around 10-12 minutes. Allow it to cool and transfer it to a container. This can be stored in the fridge for 10-15 days. This thokku tastes well with curd rice and Paratha.
kurinjikathambam https://krithiskitchen.blogspot.com US Masala Deepa Hamaree Rasoi Lite Bite FunWidFud https://treatntrick.blogspot.com Anusha Thank you for this simple and tasty thokku recipe.Tried it today and liked it a lot. It is similar to the Grand Sweets Kothamalli Thokku !! Anusha
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