• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Coriander pickle

250g – coriander leaves (after cleaning)
200g – ground nut oil
200g – salt
250g – tamarind
300g – green chillies (or less)
1 tsp – turmeric powder
12- 15 – peeled & crushed garlic cloves
1 tbsp – mustard seeds
1 tsp – cumin
1/8 tsp – asafoetida (optional)
10 – curry leaves
Directions
Pick coriander leaves and tender stems, wash thoroughly to remove sand & dust.
Put in a colander to drain water.
Soak the tamarind in a bowl of hot water for 15 minutes.
Wash the green chillies and drain.
Mix coriander, green chillies salt together and then grind into a fine paste.
Add tamarind pulp, again run mixer until tamarind blends well with the paste, keep this aside.
In a pan on a medium heat heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves and fry till the seeds splutter.
Add the ground paste and on the lowest heat cook it for 30 to 40 min until the oil floats at the edges, (stir continuously to avoid pickle sticking to the bottom).