Coriander pickle

fresh coriander leaves – 1 cup, red chillie powder – 1 tsp, mustard – 1/2 tsp, fenugreek seeds – 1/2 tsp, asafoetida – 1/2 tsp, tamarind – 1/4 inch ball, 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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