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Sweet and Sour Coriander Pickle (Kothimeera Nilva Pachadi)

Coriander leaves - 300 gms
Tamarind - 100 gms
Jaggery - 150 gms
Red chillies - 15
Garlic pod - 1
Salt to taste
Mustard seeds - 1 tsp
Asafoetida -  a pinch
Oil - 3 tbsp


  • Cut the edges of coriander leaves. Wash and clean.. Drain the water completely using strainer.
  • Soak tamarind in little hot water for 15 minutes.
  • Dry roast chillies.
  • Heat 1 tbsp of oil, add coriander leaves and fry for 2 minutes.
  • Grind coriander leaves, chillies, tamarind along with water, salt, garlic cloves,jaggery to make paste.
  • Heat oil in kadai, add asafoetida, mustard seeds.Fry till mustard crackles. Remove from fire.
  • Add coriander paste and Mix well.
  • Cool and transfer to bottle.
  • It can be stored for one month in a refrigerator.
  • Serve with rice.
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