Tangy Coriander pickle

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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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.

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