Coriander thokku (under 5 minutes - OPOS method)

DESCRIPTION

Coriander leaves is such an exotic herb which is used in everyday indian cooking. This thokku is cooked by OPOS method (this redues your cooking time & without compensating the tast & color), which greatly retains the exotic flavor & color. This thooku is very tasty & delicious side dish for hot idli, dosai & rice varities.

Prep Time: 5 mins

Cook Time: 5 mins

Yields: 4 Servings

 

INGREDIENTS

• Coriander leaves - 2 bunches
• Dried red chilies - 10 (Adjust as per spice level)
• Tamarind paste - 1 Table spoon
• Jaggery - 1 Table spoon
• Asafoetida - 1/4 Tea spoon
• Turmeric - 1/4 Tea spoon
• Salt - 1 Tea spoon
• Water - 3 Table spoon
• Oil - 3 Table spoon

Prework

• Make sure your 2 litre cooker is standardizied. Click here for standardization technique
• Wash & drain the coriander leaves & chop roughly

INSTRUCTIONS

• Keep all ingredients ready
• In a 2 litre cooker, layer the given ingredients as listed below
• Layer 1 : 3 table spoon oil, 3 table spoon water
• Layer 2 : fill the coriander leaves as much as possible
• Layer 3 : 10 dry red chilies
• Layer 4 : 1 table spoon tamarind paste, 1 table spoon jaggery, 1/4 tea spoon asafoetida, 1/4 tea spoon turmeric, 1 tea spoon salt
• Close the cooker lid &cook on high for 2 whistles which takes around 4 Minutes 12 seconds (This timing may vary depends on amount / moisture content of coriander leaves)
• Once cooked, switch off, release pressure manually with fork or knife by slightly lifting the cooker whistle (Do not remove the whistle completely / Do not force open the cooker lid before releasing pressure)
• Let it cool & coarsely grind with mixer grinder(I used stick blender) & add tadka
• For tadka - Heat a small pan, add 1 table spoon oil. Once heated, add 1/2 tea spoon mustard seeds, let it splutters. Then add 1/2 tea spoon urad dal, 1/2 tea spoon channa dal & 2 dry red chillies. Switch off the heat.
• Store the thokku in air tight container, can be stored for month if refrigerator

STEP BY STEP PREPARATION

Keep all ingredients ready

Layer the given ingredients in the 2 litre pressure cooker as shown below

Layer 1 : 3 table spoon water, 3 table spoon oil

Layer 2 : Fill the cooker with cooridaner leaves as much as possible

Layer 3 : Add dry red chilies

Layer 4 : 1 table spoon tamarind paste, 1 table spoon jaggery, 1/4 tea spoon asafoetida, 1/4 tea spoon turmeric, 1 tea spoon salt

Close the cooker lid & cook on high for 2 whistles which takes around 4 Minutes 12 seconds (This timing may vary depends on amount/moisture content of coriander leaves)

Once cooked, switch off, release pressure manually with fork or knife by slightly lifting the cooker whistle (Do not remove the whistle completely / Do not force open the cooker lid before releasing pressure)

(This photo is just to explain how to release the pressure, which was taken while preparing another dish)

After opening the lid, let it cool & coarsely grind with mixer grinder(I used stick blender) & add tadka

NOTES

• Add powdered spices only on the top of coriander leaves. Make sure it does not touch the bottom of cooker, which might cause burning at the base
• Dry red chilies can be increased/decreased as per you spice level
• Since we are using only few amount of water, this recipe should not be cooked for more than 2 minutes to avoid burned bottom
• This above ingredients & timing is suitable for 2 liter cooker. If you want to cook for more quantity, use bigger size cooker & scale up the ingredients accordingly
• Follow exact measurements for better results & cooker safety purpose