Coriander leaves thokku

This thokku can be had with idli, dosa, pongal, yogurt rice.   You can also make coriander  rice with little tempering of mustard seeds, urad dal, curry leaves and peanuts.

Ingredients

Coriander Leaves.   -  2 bunches
Tamarind.                 -  lemon size
Red Chillies.              - 8 to 15 (depending upon the spice level of the chilli and your level to handle it)
Asafoetida.                -  Small piece or 1/2 tsp of powder
Mustard Seeds.        - 1/4 tsp
Sesame  Oil.              - 4 tbsp
Mustard Seeds Powder.   - 1/8 tsp
Fenugreek Seeds Powder - 1/8 tsp
Turmeric powder  1/4 tsp
Jaggery.          - 2 tsp
Salt to taste

1. Soak the tamarind and red chillies in 1/4 cup of hot water.

2. Clean the coriander leaves in water and drain them.  When soaked tamarind becomes soft add the tamarind, red chillies, coriander leaves and salt in a mixie jar and grind it by adding the water used for soaking the tamarind.

3. In a pan add the oil.   When the oil is hot add mustard seeds.  When the mustard seeds splutters add Asafoetida, fenugreek seeds powder and mix it.  Then add the ground paste, mustard seeds powder, turmeric powder and jaggery.  Saute till the oil leaves the sides of the pan.  Switch off the stove.  Cool it completely and store it in a air tight container inside the fridge. 

Note:

1.  Always all the pickles should be stored in a jar cleaned in hot water and dried completely. 

2.  Use only wooden or plastic spoon to serve.    Again the spoon should be dry

3.  Enough salt, oil and chillies to added because they act as preservatives

4.  At any point of time do not handle the spoon with wet hands

5.  All the above notes will help to maintain a longer shelf life of the pickle