How to make Coriander Thokku -

Coriander leaves cooked with tamarind and red chillies and tempered.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh Coriander Leaves (ताज़ा हरा धनिया), Tamarind (इमली)

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

For more recipes related to Coriander Thokku checkout Green Chutney With Peanuts, Green Chutney, Green Chutney, Thai Green Curry Paste - SK Khazana . You can also find more Pickles, Jams and Chutneys recipes like Gosht ki Chutney - SK Khazana Rajma Hummus Strawberry Jam Kori Uppenkai

Coriander Thokku

Coriander Thokku Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coriander Thokku Recipe

  • Fresh Coriander Leaves chopped 2 cups

  • Tamarind 1 cup

  • Red chillies 1 cup

  • Oil 1/2 cup

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Salt 3 tablespoons

  • Jaggery (gur) grated 1 tablespoon

  • Mustard powder 1 1/2 teaspoons

  • Fenugreek powder 1 1/2 teaspoons


Step 1

Soak tamarind and red chillies in two cups of water for half an hour. Grind tamarind and red chillies with coriander leaves to a paste.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and allow them to splutter. Add asafoetida, stir and sauté till dry.

Step 3

Add salt and grated jaggery and mix well. Cook on a medium heat till jaggery gets dissolved. Remove the mixture from the heat. Add mustard powder, fenugreek powder and mix well. Cool and store in a dry bottle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.