Kothimeera Nilava Patchadi (Coriander Pickle)

Among the Greens that I use for cooking, fresh Coriander leaves are always my favorite. I used to add these leaves in almost all gravy curries and also in soups like rasam, sambar etc. By this we get a nice aroma and flavor to the dish. Today's recipe of making Coriander Pickle is easy to make and we can store it for a long time.

Ingredients:

1.  Kothimeera(coriander leaves)    -   1 bunch
2. Mentulu(fenugreek seeds)          -   1/2 tsp
3. Avalu(mustard seeds)                -    1 tsp
4. Minapappu(urad dal)                 -    2 tsps
5. Yendumirchi(dry red chillies)      -    15 no's(approx)
6.  Chintapandu(tamarind)             -    1 big lemon size
7. Bellam(jaggery)                         -    4 tsps
8. Uppu(salt)                                 -    As per taste

Procedure:

• Take fresh Coriander leaves. Cut the edges and clean the Coriander leaves with water. Let it dry completely under the sun.

• Soak tamarind in warm water for some time and extract thick pulp from it by squeezing hardly.
•  In a small kadai, heat 2 tbsp of oil and add mustard seeds, fenugreek seeds and urad dal. Saute them for a minute, when urad dal starts turning to light brown color then immediately add dry red chillies to it. Again saute them for 2 minutes and switch off the stove. Take this in a separate dry plate and allow it to cool completely

• Transfer this to a mixie jar and grind it to coarse powder without adding water to it. In this add tamarind pulp, jaggery, salt ( Adjust these quantities as per your taste buds) and again grind it to paste by mixing all the ingredients with a dry spoon in between the grinding. so that no leftovers will be there.
  

• To the above paste add Coriander leaves, grind again until the Coriander leaves are completely mixed along with the paste. Take this to a clean and dry container.
• Tasty Coriander pickle is ready to serve. It makes a good side dish for Rice,Chapati,Idly and Dosa. 

TIP:

1. You can additionally add seasoning to this pickle by  slightly frying little amount of mustard seeds, urad dal, vellulli(garlic) in hot oil for a minute to get a nice taste. 
2. Store in an air tight jar to lock the aroma and also for long term use.

I would love to see your comments on this recipe, and if you have any ideas or suggestions to make it better  - or any doubts  -  please feel free to mention them in the comments box below. I will definitely do my best to help!

Keep Watching .........Keep Cooking

Have a great day........ Bye......

- Vydehi