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Coriander pickle
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes, Chutneys, sauces, jam and pickles
Servings : pic
Time Taken : 15-30 mins
Rating :
Method
  1. Pick coriander leaves and tender stems, wash thoroughly to remove sand & dust.
  2. Put in a collander to drain water, (need not remove complete moisture).
  3. Take tamarind in a bowl and soak it in (just enough) hot water for 15 min
  4. Wash green chillies and drain.
  5. Mix coriander, green chillies, salt and grind into a fine paste.
  6. Add tamarind pulp, again run mixie till tamarind blends well with the paste, keep this aside.
  7. Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves and fry till the seeds splutter.
  8. Add the ground paste and fry it for 30 to 40 min under sim, till the oil floats at the edges, (this requires patience, stir continously to avoid pickle sticking to the bottom).
  9. This pickle will keep for 4 to 6 months, if kept in fridge more than 6 months.
  10. Can be served with plain rice/dosa/idli/pongal.
  11. This is a very healthy side dish
Ingredients:
300g - coriander leaves (after cleaning)
200g - ground nut oil
200g - salt
250g - tamarind
300g - green chillies (or less)
1 tsp - turmeric powder
10 to 15 - peeled & crushed garlic cloves
1 tbsp - mustard seeds
1 tsp - cumin
1/8 tsp - asafoetida (optional)
10 - curry leaves
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