Coriander (Cilantro) Leaves Thokku / Andhra Kothimeera Nilava Pachadi
Cilantro (Kothimeera) Leaves Thokku Pachadi, is a South Indian Andhra style condiment which is prepared in a way that it stays good for more than a month. Recipe below has step wise pics and tips.
Equipment
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 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)
- ¼ cup Dry Tamarind / Chinthapandu / imli (seedless) (heaped)
- 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
Instructions
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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!