Coriander Leaves chutney | Kothambari Soppina Tokku
Traditional Indian kitchens have always valued recipes that are simple, preservable, and full of bold flavors—and this coriander leaves tokku is a perfect example. Made without a single drop of water, this rustic chutney celebrates the freshness of coriander leaves, the rich color and mild heat of Byadagi red chilies, and the tangy depth of tamarind. It is a time-tested recipe that was often prepared in larger batches, especially for travel, festivals, or busy days when quick meals were needed.
This tokku is not just a condiment; it is comfort food. A spoonful mixed with hot rice and a drizzle of ghee can instantly elevate a simple meal. Thanks to its long shelf life, it remains a favorite for journeys and lunchboxes even today.
This coriander leaves tokku is a beautiful reminder of how traditional recipes focus on technique as much as ingredients. Drying the greens, grinding without water, and simple tempering are small steps that create a chutney packed with flavor, aroma, and longevity. Once you try it, this tokku is sure to become a regular in your kitchen

Coriander Leaves Tokku Recipe

Ingredients:

• Lots of fresh coriander leaves (cleaned, washed, and thoroughly towel-dried)
• 15 Byadagi red chilies
• Tamarind – big lemon size
• ½ tbsp rock salt (or salt to taste)

For seasoning:

• 1 tbsp oil
• ¼ tsp mustard seeds
• 1 tsp urad dal
• 2 pinches turmeric powder

Method:

Preparation:

1. Make sure the coriander leaves are completely dry before using them. Any moisture can affect the shelf life. Chop the coriander leaves roughly and break the Byadagi red chilies into pieces.

Grinding:

1. Using a traditional stone mortar and pestle or a blender, grind the chopped coriander leaves, red chilies, tamarind, and salt together without adding water. Grind to a coarse or semi-smooth paste, depending on your preference.

Tempering:

1. Transfer the ground tokku to a clean bowl. Heat oil in a ladle, add mustard seeds, and allow them to splutter. Add urad dal and fry until it turns golden brown. Switch off the heat and add turmeric powder. Pour this tempering over the tokku and mix well.

Storage & Serving Suggestions:

1. Because no water is added, this coriander tokku keeps well for up to 15 days at room temperature and up to one month when refrigerated. Always use a clean, dry spoon while serving to maintain freshness.
2. Serve this tokku with hot steamed rice and ghee, or enjoy it with rotti, chapathi, dosa, or curd rice. Its robust flavor and excellent keeping quality make it one of the best chutneys for travel.