Coriander pickle

Hai all. Thanks for liking, commenting, n following my blog. Today I am posting coriander pickle. We can store it for 2 months if we keep it in refrigerator. I learnt this pickle from my mom n I moderate according to my husband’s taste. This is liked by every one in my circle.

Preparation time              : 20 mins

Cooking time                      : 15 mins

Total time                             : 35 mins

Ingredients :

  • Fresh coriander big   : 2 bunches
  • Chilli powder               : 1 1/2 cups
  • Turmeric                       : 1/4 tsp
  • Salt                                  : 3/4 cup
  • Tamarind pulp              : 2 tbsps
  • Mustard powder           : 2 tsps
  • Fenugreek powder        : 1/4 tsp
  • Garlic pod’s                     : 6 to 7
  • Oil                                      1/2 cup



For Tempering :

  • Oil                                   : 1 1/2 cups
  • Channa dal(Bengal gram) : 2 tbsp
  • Urad dal (black gram)        : 1tbsp
  • Mustard seeds                     :1tbsp



Method :

  • Finely chop fresh coriander.
  • Clean n semi dry coriander for 10 mins on a thin cloth.
  • Heat kadai r pan n add oil.
  • Take clean n dry ( it should not be wet) vessel keep it a side
  • Put 1/2 (r how much the oil can fry coriander at a time) of coriander. Stir continuesly to fry evenly.
  • when Coriander lessen spluttering( it will take approximately 2 to 3 mins) remove n keep in vessel( which u kept aside).
  • Add remaining coriander to fry. Repeat the same.
  • If oil remain in pan leave it we will use again.
  • Add all the ingredients to fried coriander n mix well with dry spoon r stick.
  • Now in same pan add 1 1/2 cup oil.
  • After heating oil add all Tempering. Stir continuesly.
  • When mustard seeds start spluttering remove from flame.
  • Pour all at a time in coriander vessel.
  • Mix well n let it cool.
  • Store in glass jar n keep in refrigerator.



Note :

Take care at the time of cleaning coriander.


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