Coriander Leaves Pickle

Ingredients:

Fresh Coriander Leaves – 1 1/2 big bunches
Green Chillies – 7
Dry Red Chillies – 12 to 14
Thick Tamarind Extract – 3 tbsps
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Vegetable Oil – 1 tbsp
Salt to taste

For Seasoning:

Black Gram – 1 1/2 tsps
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1
Curry Leaves – 8
Asafoetida Powder – 1/4 tsp
Vegetable Oil – 1/4 cup

Method:

1. Clean the coriander leaves by discarding the roots, yellow/black leaves from the bunch.
2. Gently wash the cleaned leaves with water.
3. Spread the washed leaves on a cotton cloth. Let the water dry completely. I kept the leaves overnight for drying.
4. Heat 1 tsp oil in a pan. Add green chillies. Saute they turn slightly whitish in color. Remove from pan and place them in a plate.
5. Now using the left over oil in the pan, saute dry red chillies until they become crisp. Remove from pan and place them in a plate.
6. Pour 1 1/2 tsps oil in the same pan, saute coriander leaves until they wilt.Remove from pan and place them in a plate.
7. Heat remaining 1/2 tsp oil in the pan and roast fenugreek seeds. Remove from pan and place them in a plate.
8. Now roast mustard mustard seeds in the oil remaining in the pan. When they start crackling, remove from pan and place them in a plate.
9. Let all the above sauteed/roasted ingredients cool down completely.
10. Using a blender, pulse all the above sauteed/roasted ingredients into a coarse paste without adding any water.
11. Heat 1/4 cup oil in a pan.
12. Add black gram, cumin seeds, mustard seeds, dry red chilli pieces, curry leaves, asafoetida powder.
13. When the mustard seeds start crackling, add tamarind extract, turmeric powder and salt. Cook until it thickens and the oil starts separating.
14. Now add the blended coarse paste. Turn the flame to low. Mix thoroughly.
15. Serve with hot steamed rice and ghee.
16. Once cooled, can be stored in air tight container for a month atleast.