Coriander Pickle - Kothamalli Thokku - 2

I grow a lot of coriander in the summer but to keep up with it and harvest it in time and not letting it going to seed is always a struggle. But when it is cold in the winter they don't go to seed and amazingly even the below zero temperatures don't affect it much. I grow them inside a structure called a high tunnel but not outside. So occasionally I have plenty of them and want to preserve them to be enjoyed for a longer period of time.

This recipe is a one version thokku but this one is a slightly different version. It works great as a spread and also is good with rice, idli, dosai etc., but as a spread for sandwich is what I usually we use it for a lot.

Making the recipe is pretty simple with not many ingredients.
Recipe in pictures,

Clean the coriander leaves and roughly chop them and saute in a tbsp of oil. Saok the tamarind in hot water.
Extract the tamarind pulp. Add some of the tamarind and blend the coriander to a coarse paste.
Transfer the blended coriander leaves to a separate vessel. In a wide mouthed pan heat oil and add mustard seeds and let it pop.
Now add in the extracted tamarind pulp and let it come to a boil and let boil for 3 minutes or so till raw smell of tamarind goes away. Add the blended coriander mixture.
Add the powdered red chilies and salt and mix into the coriander tamarind paste.
Add roasted and powdered fenugreek and mustard powder along with some jaggery.
Heat the mixture till oil separates. add more oil if needed. Transfer to sterilized jars.

Coriander Thooku
Preparation Time:20 minutes
Cooking Time:45 minutes
Ingredients

1. 6 cups of packed coriander leaves
2. 2 cups of thick tamarind pulp from a lemon sized ball of tamarind (for every 3 cups of coriander leaves, 1 cup of tamarind pulp)
3. 1/4 cup of chili powder (I used powdered red chilies)
4. 1/2 tbsp of mustard seeds + 1/2 fenugreek seeds
5. 1 tsp of mustard seeds
6. 1/2 tbsp jaggery
7. salt to taste
8. 1 cup of sesame oil

Method

1. Heat water and soak the tamarind and extract the pulp.
2. In a pan roast the mustard seeds and fenugreek seeds and let it cool and powder it along with the jaggery.
3. In a pan heat oil and saute the coriander leaves.
4. In a blender add the coriander leaves along with a bit of tamrind pulp and set aside.
5. In a wide mouthed pan, heat oil and add mustard when it pops add the tamarind pulp. Let it come to a boil, then let it boil 3-4 minutes till the raw smell goes.
6. Add the blended paste to the tamarind, mix it in well and let it come to a boil.
7. Add the chili powder and salt. Add more oil if needed and cook till the oil separates.
8. Add the powdered mustard, fenugreek and jaggery powder and turn off the heat.
9. Cool and store in sterilized jars. Will stay refrigerated for more than a month.

Can be served as a side with idli, dosai or as a spread.

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