Generally in my home ,we prepare chutney a lot than thokku or thogayal. When i was in bangalore ,in andra restaurants they used to serve gongura thokku which goes well with rice. I like the taste of thokku and rice combination. Some used to have it as a side dish like curry but i love to mix it with rice. My friends used to enjoy it more, by adding enormous amount of ghee along with this rice mix. These thokku once prepared in large quantity ,can kept it for long time if we preserve correctly.When there is kothamalli (cilantro) season,we can buy bunches of it and prepare this thokku( this thokku requires many bunches of kothamalli leaves). Preparation is very simple.
Ingredients:
Kothamalli/coriander/cilantro leaves - 4 bunch
Red chilli - 9 no
Tamarind - very small size( 2 tbsp paste)
Ginger - 1/2 inch
Fenugreek seed - 1/2 tsp
Hing - a pinch
Mustard - 1/2 tsp
Oil - 6 tbsp
Recipe:
* Wash kothamalli in running water,pat dry and chop into pieces.Can use the stem if needed.
1. In kadai,add 1 tsp oil and roast red chilli and fenugreek seed.(Don't burn the fenugreek seed).Just remove the red chilli and fenugreek seed,powder them without adding any water.
2.Take a big kadai and add 1 tbsp oil.Once it is warm,add chopped coriander leaves.Fry till the leaves is cooked .Now add tamarind at this stage and cover the lid and cook for 2 more minutes. Cook till the tamarind is soft.Switch off the stove.
3.Now grind the coriander leaves mix,ginger along with salt and hing. Use pulse setting to grind.The thokku should be thick and coarse in texture.( Don't grind it like paste).
4.Take a wide thick botom pan and add 5 tbsp of gingerly oil.Once it is hot,add mustard seed .Once it splatters,add grinded thokku and red chilli fenugreek mix. Mix well and cook in low flame till the thokku is cooked and oil oozes out. While stirring the thokku ,it should stir without sticking to the pan(Like halwa).Once it is done, switch off the stove and cool down .Once it is cool down,transfer to a air tight container and refrigerate .
Serving:
* Cook the rice like we used to prepare for preparing variety rice.(Non sticky/Uthiri uthiriya).
* While serving, sprinkle some gingerly oil or ghee on top of hot rice and mix well.
* Now add enough thokku and mix well.
* Have this kothamalli rice with appalam or papadam or vadagam.
Note:
* Don't add too much of fenugreek seed,it will give bitter taste to the dish.
* This thokku can also be served as side dish for dosa or as a spread for bread.
Ingredients:
Kothamalli/coriander/cilantro leaves - 4 bunch
Red chilli - 9 no
Tamarind - very small size( 2 tbsp paste)
Ginger - 1/2 inch
Fenugreek seed - 1/2 tsp
Hing - a pinch
Mustard - 1/2 tsp
Oil - 6 tbsp
Recipe:
* Wash kothamalli in running water,pat dry and chop into pieces.Can use the stem if needed.
1. In kadai,add 1 tsp oil and roast red chilli and fenugreek seed.(Don't burn the fenugreek seed).Just remove the red chilli and fenugreek seed,powder them without adding any water.
2.Take a big kadai and add 1 tbsp oil.Once it is warm,add chopped coriander leaves.Fry till the leaves is cooked .Now add tamarind at this stage and cover the lid and cook for 2 more minutes. Cook till the tamarind is soft.Switch off the stove.
3.Now grind the coriander leaves mix,ginger along with salt and hing. Use pulse setting to grind.The thokku should be thick and coarse in texture.( Don't grind it like paste).
4.Take a wide thick botom pan and add 5 tbsp of gingerly oil.Once it is hot,add mustard seed .Once it splatters,add grinded thokku and red chilli fenugreek mix. Mix well and cook in low flame till the thokku is cooked and oil oozes out. While stirring the thokku ,it should stir without sticking to the pan(Like halwa).Once it is done, switch off the stove and cool down .Once it is cool down,transfer to a air tight container and refrigerate .
Serving:
* Cook the rice like we used to prepare for preparing variety rice.(Non sticky/Uthiri uthiriya).
* While serving, sprinkle some gingerly oil or ghee on top of hot rice and mix well.
* Now add enough thokku and mix well.
* Have this kothamalli rice with appalam or papadam or vadagam.
Note:
* Don't add too much of fenugreek seed,it will give bitter taste to the dish.
* This thokku can also be served as side dish for dosa or as a spread for bread.
Posts
0 comments:
Post a Comment