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Tangy Coriander pickle Recipe

Tangy Coriander pickle is a popular Indian Pickles and Chutneys
Author :
 
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 300g - Coriander leaves (cleaned)
  • 200g - groundnut oil
  • 200g - salt
  • 25g - Tamarind
  • 25g - Green chillies (or less)
  • 1 tsp - Turmeric powder
  • 10 to 15 - peeled and crushed Garlic Cloves
  • 1 tbsp - Mustard Seeds
  • 1 tsp - cumin
  • 1/8 tsp - asafetida (optional)
  • 10 - Curry leaves
  • How to Make Tangy Coriander pickle:

    1. Separate coriander leaves from the tender stems.
    2. Soak tamarind in a little hot water for 15 mins.
    3. Mix coriander, green chillies, salt and grind into a fine paste.
    4. Add tamarind pulp and blend.
    5. Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves, and fry till the seeds splutter.
    6. Add the ground paste and fry it for 30 to 40 mins on a low flame, till the oil separates.
    7. Serve with rice, dosas, idlies, etc.





     

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