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Ginger-coriander pickle / inji-kothamalli thokku
Ginger-coriander pickle / inji-kothamalli thokku
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.
L
Latha
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