Malli Thokku/Coriander pickled chutney is my mother’s special Recipe, very popular in Chettinad. It’s an all time favorite for all of us. It goes very well with Idli, Dosa, Uthappam and Curd Rice. It’s best suited for travel, either taken with Idli or Curd Rice. (Rice with Yoghurt)
Malli thokku stays fresh in room temperature for about 2 to 3 days, after which you have to refrigerate. For that, you have to cook the ground chutney in low heat for 15 to 20 minutes in low heat, until all the water content evaporates.
Malli Thazhai/Fresh Coriander leaves – 2 to 3 large bunches
Chinna Vengayam/Small Onion/Shallots – 25 to 30
Vellapoondu/Garlic Cloves – 15 to 20
Green Chilli – 15 to 20
Puli/Tamarind Pulp – lemon sized ball/1 tbsp.
Salt – to taste.
Kadugu/Mustard Seeds – ½ tsp.
Perungayam/Asafetida – 1/2 tsp.
Oil – 2 t0 3 tbsp.
|All the water content evaporated..|
Rinse the Coriander leaves/Malli thazhai thoroughly and chop roughly. Peel small and onion and garlic. In a pan/Kadai pour 2 tsp. oil; add Kadugu/Mustard seeds and Perungayam/Asafetida roast well. Add small Onion and garlic cloves, sauté for few minutes until golden brown. Toss the green chillies and coriander leaves/malli thazhai. Add salt and cook for few more minutes. Allow it to cool, before you grind it to a fine paste.
In a pan/Kadai, add 2 to 3 tbsp. of oil and gently transfer the ground paste, cook in high heat for 2 to 3 minutes, keep stirring. Then reduce the flame and cook in low heat for 15 to 20 minutes.
Delicious Malli Thokku/Coriander Pickled Chutney is ready.