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.