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- Ginger-coriander pickle / inji-kothamalli thokku
Ginger-coriander pickle / inji-kothamalli thokku
Preparation
- Cut the roots of the coriander and keep the stems. Wash it thoroughly.
- Grind the coriander, ginger and green chillies with enough water to a smooth and thick paste.
- Heat oil in a non-stick pan and splutter mustard seeds. Pour the ground mixture and mix well.
- Add the turmeric powder, asafetida and salt. Mix thoroughly.
- Keep the flame on medium heat and keep stirring till the oil separates from the mixture.
- Let it cool completely before storing.
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