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Coriander leaves pickle
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Coriander leaves pickle

Andhra style spicy coriander leaves| Kothimeera pickle recipe
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: pickle
Cuisine: Indian
Keyword: Andhra style recipes,
Servings: 1 cup
Author: Jeyashri suresh


  • 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


  • 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.



1.Ensure the coriander leaves are not wet before adding them to the pan. 2. Coriander pickle stays good in the refrigerator for a month.