Ginger-coriander pickle / inji-kothamalli thokku

Main Dish
2 servings
10 min
20 hours
Very Easy


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


  • 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.


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


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