Coriander Thokku

Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.

We use coriander leaves along with curry leaves for garnishing in all South Indian dishes like sambar, rasam and upmas. But often it is picked aside while eating those dishes. Even though the juice of the leaves are there in the dishes, it is not completely benefitted. So this dish Coriander Thokku will make up that loss.

Coriander Thokku is a delicious, yummy treat to your taste buds with kuch katti kuch meeti and little spicy tasty accompaniment. It is a saviour when you are not in a mood to cook and it can be served in different ways from an accompaniment to a snack. Now to the recipe ☺!!

Yields: 100 g


Coriander Leaves: 3 small bunch
Green Chillies: 4
Jaggery: ½ cup
Tamarind: 1 medium lemon sized ball
Hing: 2 small pieces/ generous pinch
Oil: 1/3 cup
Salt: less than 2 tsp (I used rock salt) / as required


Clean and wash the coriander leaves. You can discard the thick stalk if any. Drain the water in a colander and keep this ready.

Grind coriander leaves, tamarind, chillies, jaggery, salt and hing to a smooth paste in a mixie adding very little water.


In a heavy bottomed pan add oil and the ground paste. Keep stirring in a low flame. As the mixture might splash you can cover and cook and stir often. Add little water as possible while you grind so that you can save time and energy.

Once the mixture thickens, the splashing will also stop as it starts thickening. When the oil oozes out of the paste switch off the flame. When it cools completely transfer it to an airtight container.

If you feel the paste is not thick enough, you can fry that again at any point of time. Always use clean hands and utensils to increase the shelf life. You can also refrigerate to store it longer.

Quick Peek:

Coriander Thokku

Enjoy with hot rice or any adais or chapathi or pappu billa or even borukulu :)!


  • Adjust the tamarind paste, chillies, jaggery according to your taste.
  • You can also use red chillies or chilli powder depending on your spiciness required.
  • If you have less coriander leaves, you can also add curry leaves to it and make it a coriander-curry leaves thokku.

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