When I had first tasted MTR's "Coriander Leaves Pickle" , I fell in love with it
immediately. So when the bottle got empty, I thought that I had to make it myself (with a little change in ingredients). So here is the result.
This time I want you to tell me how you liked the pickle.
This pickle is so versatile, that it goes great with Rice, Dosai, Idlies , and with almost any main dish.
Coriander/Cilantro 2 Big
Bunches ( 400 to 500 gms)
Curry Leaves 2 sprigs
Green Chillies (Hot) 5 to 6 nos
Oil 5 to 6 ladles (3/4 cup to 1 cup)
Tamarind 1.5 cup (thick extract)
Salt to taste
Sugar Just a hint (1/2 spoon)
Acetic Acid (Strong) 2 spoons
Red Chillies 6 to 8 nos
Fenugreek 1.5 spoons (Powdered)
Jeera(Cummin) 3 spoons (powdered)
Chilli Powder 1.5 spoons
Asafoetida 1/2 spoon
Mustard 2 spoons
Jeera for tempering 1 spoon
Kadali parappu (Channa dhall) 1.5 spoons
Roughly pluck leaves and tender stalk from the bunch and
separate thick stem and other branches (to extract the juice).
Coarsely powder jeera and fenugreek and keep aside.
Wash kothumalli (cilantro/coriander) leaves and drain all water. Using big jar of food processor/Mixi, make a rough paste of of Kothumalli and green chillies. Try not to add
water. But if you find that the mass sticks to sides and does not become chutney, add a little water and grind to a rough paste. Remove the thick paste and keep
aside. Now make a paste of stem and thick stalks and extract juice for adding to pickle.
Take oil in a Kadai and add Mustard, Kadalai parappu and red chillies. Heat till mustards is about to
pop. Immediately add jeera and after 5 seconds, add Tamarind extract and on top of it, add raw
Asafoetida. Using a ladle, keep turning the sizzling tamarind paste. When it leaves the smell of raw tamarind (five minutes ), add paste of Kothumalli and chillies .Also add curry leaves
now. Add juice extracted from Kothumalli stems/stalks now.
Fry kothumalli paste on medium/low flame or at reduced heat till water content is no more and it looks brownish with a little hint of dark green .This process will take about seven to eight
minutes. Go on continuously turning the paste in the mean while.
Now add powders of Fenugreek , Red Chilli and Jeera .Turn for a minute to mix properly and Switch off the flame. Do not Cover the kadai .Let the Kothumalli pickle get cold as it
is. This would remove any excess water content.
When the pickle is cold, add strong Acetic acid. If you feel that oil is less, heat a ladle or two and once it gets cold, pour over the pickle.
Your pickle of Coriander is ready.
Do send in your feedback .