Fresh Coriander --- 3 bunches
Red chilly powder
Oil --- 10 Spoons
Whole red chilies --- 4
Mustard seeds --- 3/4th spoon
Pluck the coriander leaves.
Clean the leaves and keep them in a colander to drain the water.
Dry the leaves on a piece of paper to absorb the water. (This step is essential to preserve the pickle for a long time) (If you are preparing small quantity for 2 days like that you can skip this step)
In the meanwhile, clean the tamarind without any seeds and stings.
Clean the tamarind with water.
Heat the tamarind by adding a little water.
Let it cool.
By adding a little water into the tamarind … take a thick juice from it.
In a blender jar add the coriander leaves, tamarind juice and salt.
Grind them to a paste.
Heat oil in a pan.
Toast whole red chilies and mustard seeds.
Add the ground paste.
Add red chilly powder to the paste.
In the meanwhile, taste the paste and adjust it accordingly.
All the paste comes together.
Turn off the flame and transfer the pickle to a serving bowl.
Take it with rice and ghee.
Definitely you will like it.