Coriander pickles recipe
Fresh coriander leaves - 1 cup
Red chillie powder - 1 tsp
Asafoetida - 1/2 tsp
Tamarind - 1/4 inch ball
Mustard - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt - 1/4 tsp
Oil - 6 tsp
Wash fresh coriander leaves and pick the leaves and dry
it on a piece of paper.
Soak a pinch of tamarind in very little water.
Add salt, red chilli powder and the soaked tamarind over the leaves and leave it for
about 20 minutes.
Then grind into a fine paste.
Heat some oil in a fry pan, add mustard seeds and then
fenugreek seed powder and asafoetida.
Add the ground paste and heat in simmer
until the raw smell disappears and it is fried well |
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