KOTHAMALLI THOKKU (CORIANDER LEAVES CHUTNEY)

INGREDIENTS :

• Coriander leaves / Kothamalli - 3 bunches
• Dried Red Chillies - 15-20 nos
• Jaggery powdered - 2 tbsps
• Mustard and Urad dal - 1 tsp each for Tadka
• Turmeric powder - 1 tsp
• Tamarind - a small piece
• Salt to taste
• Gingelly oil

METHOD OF PREPARATION :

1) Blend Kothamalli leaves, Dried red chillies, tamarind without seeds in a blender finely.

2) Heat in a ladle of sesame/gingelly oil . Add Mustard and Urad dal. When it splutters, add in the blended paste, add turmeric powder and salt. Saute till the raw smell leaves. Add in jaggery powder and cook till it thickens and leaves out oil.

Store it in an air tight container. This can be refrigerated for 15 days. 

Serve with Dosai/ Idli.

 

BITTERGOURD THOKKU / PICKLE

INGREDIENTS: 

Bittergourd --150 gms

Tamarind - a medium lemon size 

Red chillies- 10  

Methi seeds - 2 tsps

Turmeric powder - 1/2 tsp

Salt to taste . 

Gingelly oil 

Mustard --1 tsp 

METHOD OF PREPARATION : 

1) Heat Gingelly oil in a kadai. Once hot, add mustard . When it splutters, add chopped bittergourd (remove the seeds ) . Sprinkle little tamarind water and cover with a lid . Leave in slow flame, till it softens.







2) Meanwhile, grind coarsely the red chillies and methi seeds.



3) Once the bittergourd is cooked, mix in the grinder masala. Then 2 tbsps of gingerly oil and cook till the oil separates out and of pickle consistency. 



 Serve hot with curd rice .