Ginger-Coriander Pickle / Inji-Kothamalli Thokku

Main Dish
2 servings
10 min
20 hours
Very Easy




  • 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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Ginger-Coriander Pickle / Inji-Kothamalli Thokku, photo 1
Ginger-Coriander Pickle / Inji-Kothamalli Thokku, photo 2


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