Coriander pickle recipe | Andhra style Kothimeera pickle – Spicy, tangy coriander leaves pickle recipe. Andhra style pickle recipe with full video and step by step pictures.
We make Kothamalli thokku in our house when we have little excess coriander leaves at home. This thokku pairs well with curd rice, Idli , dosai and chapati too. Apart from that, my personal favorite is to pair this with Pressure cooker biryani.
Sometime back I got this recipe of Coriander pickle | Andhra style Kothimeera pickle from a friend. Last week got huge bunch of coriander leaves from the market to try out this pickle recipe. It was a super hit recipe and we all loved it.
The tanginess and spiciness of the pickle paired well with curd rice, chapati, dosa, and also sambar rice too. This kothimeera pickle is a perfect one to pack for long travel too.
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Coriander leaves pickle
Coriander leaves pickle
Ingredients
- 5 cups chopped coriander leaves
- 20 red chilis
- 2 pods garlic
- 1/3 cup sesame oil
- 1 big lemon sized tamarind
- 1 tsp jaggery
- 1 tsp mustard seeds
- ¼ tsp venthayam | methi seeds
- ½ cup water
Instructions
- Take a big lemon sized tamarind and put it in a bowl.
- Add ½ cup water to this and boil for 10 minutes in medium flame.
- Wash the coriander leaves nicely and dry this completely.
- Pat using a clean dry towel to remove the excess water.
- Roughly chop this and keep it aside.
- In a pan add 3 tsp of oil and add the red chilis
- Roast well without getting burnt.
- Keep it aside.
- Add 5 cloves of garlic into the same pan.
- Roast it for 2 minutes and take it out.
- Add the chopped coriander leaves to the pan.
- Add salt.
- Take out and allow this to cool completely.
- Grind the red chili, tamarind, coriander leaves, 5 cloves of garlic into a fine paste along with salt.
- Do not add any water to this while grinding.
- In a pan add ¼ cup sesame oil and add the mustard seeds and venthayam.
- Once it splutters add the remaining garlic cloves to this.
- Cook till it turns a slightly golden color.
- Now add the ground paste to the pan.
- Mix well and cook this in medium flame for 10 minutes.
- Stir in between.
- Add the jaggery and mix well. Jaggery balances the spices.
- Add the remaining oil towards the end and mix well.
- Switch off the pan.
- Cool completely and store this in a glass or porcelain bowl.
Notes
- Take a big lemon sized tamarind and put it in a bowl.
- Add ½ cup water to this and boil for 3 minutes in medium flame.
- Wash the coriander leaves nicely and dry this completely.
- Pat using a clean dry towel to remove the excess water.
- Roughly chop this and keep it aside.
- In a pan add 3 tsp of oil and add the red chilis
- Roast well without getting burnt.
- Keep it aside.
- Add 5 cloves of garlic into the same pan.
- Roast it for a minute and take it out.
- Add the chopped coriander leaves to the pan.
- Take out and allow this to cool completely.
- Grind the red chili, tamarind, coriander leaves, 5 cloves of garlic into a fine paste along with salt.
- Do not add any water to this while grinding.
- In a pan add ¼ cup sesame oil and add the mustard seeds and venthayam.
- Once it splutters add the remaining garlic cloves to this.
- Cook till it turns a slightly golden color.
- Now add the ground paste to the pan.
- Mix well and cook this in medium flame for 10 minutes.
- Stir in between.
- Add the jaggery and mix well. Jaggery balances the spices.
- Add the remaining oil towards the end and mix well.
- Switch off the pan.
- Cool completely and store this in a glass or porcelain bowl.
- Ensure the coriander leaves are not wet before adding them to the pan.
- Coriander pickle stays good in the refrigerator for a month.
