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Kothimeera Pachchadi/Coriander Pickle


Coriander leaves pickle as name goes it is a pickle only as it can be stored for one month. This is the right season we get fresh coriander leaves. Without them any recipe is incomplete. A good accompaniment to Dosa, Idly and rice. This will have some sweet and tangy taste. Those who doesn't like sweet taste can avoid adding jaggery but the taste differs.

Ingredients:

Coriander Leaves - 3 Cups
Salt - to taste
Red Chilli Powder - 2 tbsp
Jaggery - 3 tbsp
Tamarind Pulp - 2 Cups 
Turmeric Powder - 1 tsp
Asafoetida - 1 tsp
Fenugreek Powder - 1 tsp
Oil - 3 tbsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp

Procedure:

Discard coriander leaves from the stems and chop them finely. 
Wash thoroughly and dry them under shade. Dry them completely, small amount of moisture also spoils the pickle very fast.
Add tamarind to boiling water and squeeze thick pulp. 
Heat oil in a kadai add mustard seeds and black gram, once they start spluttering add tamarind pulp.
Add salt, turmeric powder, asafoetida, fenugreek powder, jaggery and red chilli powder to it. Allow this to boil till the tamarind thickens slightly. Add chopped coriander leaves and again allow this to boil for 10 more minutes. 
Allow it to cool and store it in a clean and dry air tight container.
It can be store for one to two months. Serve coriander leaves pickle with dosa, idly and plain rice.

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