Tuesday, April 18, 2006

Coriander powder or thokku



This is a family recipe, invented/learned by my mom and perfected under my dad's guidance (he is an arm-chair cook). We use the name 'sambaara puli' but it is actually a version of coriander powder/thokku. I have been eating this for years and it is a part of the care package when someone comes here from India. According to mom, this is a kerala dish. However, I am not sure about its origins. Anyway, the recipe yields 2 cups of dried powder-like chutney/thokku. It is ideal with yogurt rice, dosas or for making coriander rice.

I am so happy that cilantro is selling for $0.29 here. I can make this as often as I want. Unlike coriander thokku, this can stay for upto a month in the refrigerator. This is because all the water has been removed. You can also make it paste-like for a more moist texture.

Coriander thokku

2 bunches fresh cilantro, cleaned and dried completely
1 small piece tamarind, soaked in a tsp of water to soften a little
15 red chillies
2 T gram dal
2 T urad dal
1/2 tsp mustard seeds
pinch of hing

Seasoning:

2 T oil
1 ts mustard seeds

1. The cilantro has to be cleaned and dried very well. For this, I leave the cleaned leaves outside overnight, exposed to air. That does it. Heat a skillet and dry roast red chilies, dals, hing and mustard seeds until mustard pops and dals are reddish. Powder coarsely.
2. Grind cilantro with tamarind until smooth.
3. Heat 2 T oil in a skillet, add mustard seeds and let them pop. Add the cilantro paste and saute until it turns a dark green. Now add the powder and saute, saute and saute some more until most of the water is eliminated. The mixture will now be on the way to becoming a brownish-green.
4. I recommend adding salt at this stage, since we can get a better idea of how much salt is required. Keep sauteeing on low heat, until oil sizzles around edges and mixture is dry paste/powder-like. You can decide at this stage when to remove from heat based on what consistency you want.

10 comments:

  1. Love the coriander powder, Mika.
    We also prepare it the same way except we don't add tamarind.
    Adding tamarind gives little bit extra edge to powder, I guess.

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  2. My fav podi,Mika.Amma prepares it regularly and I always have stock of it..:).I prepare a version without tamarind too,like Indira mentioned.But we do add tamarind also.Great podi with ghee and rice..YUM!

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  3. Mika, That looks great. I will try it.Thanks for the recipe.

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  4. So I guess now I know the origins of this recipe. I have always wondered... So it looks more like an andhra recipe.

    It is good with the tamarind too. Plzz try it.

    Hi Shilpa, try it and let me know:-).

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  5. BTW, Indira and Sailu- what is the name of the powder in telegu?

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  6. i like this corriander powder.
    We call "kothimera podi" in telugu.

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  7. What a coincidence, my amma has just made kothamalli thokku too :) Yum yum! I think she makes it slightly different from yours, Mika. I'll pass on this version to her!

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  8. We make the same kind its really tastes good with hot rice and ghee added to it what a yummy taste:)

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  9. Anonymous7:53 AM

    mmmmm, sounds yummy! I love cilantro and I'm sure I will love this with rice!

    cheers!

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  10. It's "kottimera Podi" in Telugu, Mika.

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