Ginger-coriander pickle / inji-kothamalli thokku

Ingredients

• Fresh Coriander / Kothamalli - 2 Bunches
• Peeled and Chopped Ginger - 1/2 cup
• Green Chillies - 10 or to taste
• Mustard Seeds - 2 teaspoons
• Turmeric Powder - 1 teaspoon
• Asafetida - 1 teaspoon
• Salt - to taste
• Sesame Oil - 4 tabelpsoons

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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.