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

• Separate coriander leaves from the tender stems.
• Soak tamarind in a little hot water for 15 mins.
• Mix coriander, green chillies, salt and grind into a fine paste.
• Add tamarind pulp and blend.
• 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 mins on a low flame, till the oil separates.
• Serve with rice, dosas, idlies, etc.