Side dish : Pickle: Coriander Leaves Pickle
Servings: 10
Duration: 40 mins
Pickle is a popular side dish which is made out of vegetables or fruits. Some pickles can be preserve for years and few pickles for months but most important thing about pickle is it remains same taste till end, if you prepare it with exact ratio of spices and oil.
Pickles can be prepared in many varieties which varies from place to place. In India it is prepared by chopping veggies, adding spices, asafoetida, turmeric powder and edible oil.
Coriander leaves Pickle is the best combination with any South Indian Breakfast such as idly, Dosa, Upma, Rice & ghee etc., / Roti’s and rice 🍚
Ingredients:
Coriander leaves – Bunches – 6 – 200 gms
Tamarind extract – 100 gms
Green chillies – 15
Salt – 1 1/2 tb sp
Sun flower oil – 120 ml
Jaggery – 60 gms
For tempering:
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad Dal – 2 tsp
Chana Dal – 2 tsp
Curry leaves – 10
Pre-Preparation:
Tamarind extract:
- Soak Tamarind extract in warm water for 15 mins
- Squeeze tamarind extract
- Keep it aside
Chilly paste:
- Wash green chillies and remove excess water by using paper towel/ Kitchen towel
- Blend green chillies till smooth paste
- Keep it aside
Coriander leaves:
- Wash coriander leaves twice in water
- Strain water
- Remove excess water by using paper towel/ Kitchen towel
- Keep them dry for 10 mins
- Blend coriander leaves with tamarind extract in mixer grinder till smooth paste
- Don’t add water
- Keep it aside
Procedure:
Making coriander pachadi:
- Heat skillet pan over medium heat
- Add oil
- Add tempering and saute
- Add green chillies paste and saute 5 mins
- Add blended coriander leaves and tamarind paste
- Saute and cook 10 mins
- Add salt and jaggery
- Saute and cook more 20 mins
- Oil oozes out
- Coriander chutney/ Pickle is ready
- Serve it with any South Indian breakfast or any North Indian roti’s / on Toasted bread
- Have it with hot rice and topping with ghee 😋
- Happy cooking & enjoy your day 🙂
Step by step process shown below with pictures:
Note:
- Preserve upto 3 weeks
- Adjust spiciness according to your taste
- Double the ingredients to increase quantity
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© 2017 Ramyarecipes
My fav and flavorful pickle….we call it thokku…well explained Ramya ✌✌
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Oh avna, thanks jyo 🙂
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Looks yum!
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It’s really delicious, thank you for stopping by 🙂
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New version of green chutney for me. Nice share
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Do try reena it’s as simple as that 😊 Thank you
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Sure. Thanks Ramya.
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Love this with some appalams on the side. Great share and coriander is extremely good for the kidneys.
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Loved your comment vidya, yeah with appalam it tastes great.. thank you so much 😊
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Great recipe ! This looks so deliciuos & flavorful !!
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Thanks megala 🙂
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