1 hour 20 mins
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300g - coriander leaves (after cleaning)
200g - ground nut oil
200g - salt
250g - tamarind
300g - green chillies (or less)
1 tsp - turmeric powder
10-15 - garlic cloves, peeled and crushed
1 tbsp - mustard seeds
1 tsp - cumin
1/8 tsp - asafoetida (optional)
10 - curry leaves
How to Make Dhaniya Pickle
Pick coriander leaves and tender stems, wash thoroughly to remove sand and dust.
Put in a colander to drain water, (need not remove moisture completely).
Take tamarind in a bowl and soak it in (just enough) hot water for 15 minutes.
Wash green chillies and drain.
Mix coriander, green chillies, and salt and grind into a fine paste.
Add tamarind pulp, again run mixie till tamarind blends well with the paste. Keep this aside.
Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves and fry till the seeds splutter.
Add the ground paste and fry it for 30 to 40 min on low flame. Cook till the oil can be seen rising to the edges (stir continuously to avoid pickle sticking to the bottom).
Serve with rice/dosa/idli/pongal.
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