Kothumalli thokku is a flavoursome dish, rich in nutrition. An easy-to-make dish, this recipe has been in our family for many generations. It can be mixed with hot rice and a little ghee to make wholesome Kothumalli sadham. It can also be had as a side-dish with idli, dosa, chappathi and curd rice. This recipe can be preserved for about a week.
What you need
Coriander – 1 bunch
Red chillies – 4
Bengal gram – 1 tsp
Black gram – 11/2 tsp
Asafoetida – 1 small bit
Tamarind, lemon-sized ball – 1 Jaggery – 1 tsp
Salt – to taste
Refined oil – 1 tsp
Gingelly oil – 2 tsp
Cooking instructions
Wash coriander and soak in water for half-an-hour. Make sure all the dirt is removed.
Heat refined oil in a pan and add red-chillies and roast them first. Keep the roasted chillies aside.
Then, add Bengal gram, black gram and asafoetida to the pan. Roast and keep aside.
In a mixer, grind the coriander, jaggery, tamarind, roasted chillies and salt together with one tbsp of water.
Then add the roasted mixture of Bengal gram, black gram and asafoetida to the paste and grind together.
Heat gingelly oil in a pan and add mustard seeds. When it crackles
add the ground mixture and fry till the mixture thickens and oil separates.
(Lalitha Kumar is a home-maker who loves to spend her free-time trying out new recipes, reading books and writing.)
