Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:20 mins Cuisine:Indian
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Coriander Leaves Thokku / Kothimeera Nilava Pachadi, is a vibrant and refreshing chutney hailing from South Indian state Andhra. Also known as Cilantro Leaf Chutney, this recipe is a celebration of the aromatic herb, coriander (kothimeera), blended with a medley of spice & flavours.
With its dark green colour and zesty taste, Kothimeera Nilava Pachadi adds a burst of tanginess and spice to any dish it accompanies.
I learnt this, No Onion No Garlic Kothimeera Thokku recipe from Amma (my Mum). The only difference is Amma never added jaggery, but I did. As I wanted to give a new taste to the recipe, and it tasted great.
Join us as we explore the enticing flavours of Kothimeera Nilava Pachadi and unlock the secrets to creating this mouth watering South Indian spicy delight. 🙂
Table of Contents:
- How to serve, ‘Kothimeera Nilava Pachadi / Coriander (Cilantro) Leaves Thokku’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Coriander Leaves Thokku / Andhra Kothimeera Nilava Pachadi’:
- Prep Work:
- Tips & Storage:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
How to serve, ‘Kothimeera Nilava Pachadi / Coriander (Cilantro) Leaves Thokku’:
Here’s how you can serve Kothimeera Nilava Pachadi, also known as Fresh Cilantro Leaves Thokku.
Mix with Rice: Add a spoonful of coriander thokku to cooked rice and mix well, top it up with a tablespoons of ghee / oil. It will infuse the rice with its aromatic flavours and can be enjoyed as a quick and flavourful meal.
Roti / Paratha Accompaniment: It tastes great as a dip with phulka (or) homemade hot paratha.
Dosa / Idli: Kothimeera Nilava Pachadi pairs exceptionally well as a condiment with dosas and idlis. The tangy and spicy flavours of the chutney complements the mildness of the dosas and idlis.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachadi / Dip
Andhra recipes collection⇒ Authentic Andhra Recipes Collection / Telugu Vantalu
Dal recipes collection⇒ Dal / Pappu / Lentil Stew
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
- Fresh Coriander (Cilantro) Leaves / Kothimeera / Dhaniya Patta – 3 cups (chopped, heaped)
- Cooking Oil – 5 tablespoons
- Mustard Seeds / Aavalu – ½ tablespoon
- Fenugreek Seeds / Menthulu – ½ tablespoon
- Dry Red Chillies / Yendu Mirchi – 15 to 20 (long size)
- Jaggery / Bellam / Gud – 2 tablespoons ( grated)
- Hing / Inguva – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Salt – as per taste
- Jaggery / Bellam / Gud
- Hing / Inguva
Step wise pics Procedure for ‘Coriander Leaves Thokku / Andhra Kothimeera Nilava Pachadi’:
Tips & Storage:
- Adjust the salt, spice & jaggery as per your taste.
- Do not add the roots of the coriander, but add just the leaves.
- You can skip adding jaggery not a matter.
- Do not add any water while grinding the coriander thokku. That’s the trick for the dish to stay good for long.
- Storage: Transfer the kothimeera thokku into an air tight dry container.
- It tastes good at room temperature for up to a week. to 10 days.
- And stays good for more than a month when stored in a cool, dry place (or) even the fridge (not freezer).
- But never try to reheat the chutney.
- The rich and smooth texture of Kothimeera Thokku, achieved through cooking and blending the ingredients, makes it a unique condiment.
- The beauty of this coriander pachadi, lies in the simplicity its got by frying the basics, leaves + tamarind+ red chillies.
- The addition of jaggery, did bring in a great new taste to the original thokku (Amma’s recipe).
- We had with rice and even tried with homemade Aloo Paratha. It paired up very well for both.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Coriander (Cilantro) Leaves Thokku / Andhra Kothimeera Nilava Pachadi
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
- 5 tablespoons Cooking Oil
- ½ tablespoon Mustard Seeds / Aavalu
- ½ tablespoon Fenugreek Seeds / Menthulu
- 1 teaspoon Hing / Inguva
- 15 to 20 count Dry Red Chillies / Yendu Mirchi (long size)
- 3 cups Fresh Coriander (Cilantro) Leaves / Kothimeera / Dhaniya Patta (chopped) (heaped)
- 2 tablespoons Jaggery / Bellam / Gud (grated)
- ¼ teaspoon Turmeric Powder
- as per taste Salt
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- Put a frying pan on stove top under medium flame. Add oil, let it heat.
- Add mustard seeds, fenugreek seeds, hing, turmeric powder. Sauté until the seeds pop up.
- Then add the dry tamarind, dry red chillies and stir fry.
- When the dry red chillies are fried, add all these>> chopped coriander leaves, grated jaggery.
- Gently mix up everything and fry until the leaves wilt, shrink a bit.
- Switch the flame off and let the content cool completely.
- Add salt, transfer the whole content into a spice grinder / using mortar-pestle, grind everything COARSELY only. Do not add water, do not make a paste.
- Transfer the thokku/pachadi into a serving dish. Done!
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