Cilanthro Pickle. Coriander Pickle. Malli Thokku. Dhaniya Patta – Achaar. Kothamir Pachadi. Kothamalli Oorughai. Kothamir Achar.
Fresh Coriander bunch (roots removed, washed and chopped along with strong stems)- 250 grams
Thick Tamarind paste 1 teaspoon
Sea Salt/Rock Salt
Turmeric powder 1/4 spoons
Chili powder 1 spoon
To be Dry Roasted and Powdered:
Mustard seeds 2 teaspoons
Fenugreek seeds 2 teaspoons
Mustard seeds 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Discard the roots and wash the coriander. Lay them over kitchen tissues, until moisture is absorbed. And chop them along with its strong stems, maybe 1 inch size.
Shadow dry them over kitchen tissues again.
In a large non-stick wok, heat oil. Add tempering items. Let them pop and splutter well. Add tamarind milk, salt, turmeric and chili powders. Cook without lid over high heat. Once it thickens, add the fenugreek seeds powder plus mustard seeds powder. Followed by cilantro leaves. Cook briefly and remove from heat.
Store them in ceramic or glass jars. Serve a teaspoon full of pickle along with curd rice. Enjoy:)