Ginger-coriander pickle / inji-kothamalli thokku

Name: Ginger-coriander pickle / inji-kothamalli thokku
Prep time: 10 min
Cook time: 20 h
Total time: 20 h 10 min
Yield: 2 servings
Cuisine: en
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

Main Dish

2 servings

10 min

20 hours

Very Easy

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Ingredients

Number of serving: 2

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

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.