Coriander pickle ( Kottimira Avakaya)

Requirements
coriander - Five cups
Red Chilli Powder - Half Cup
Fenugreek, Mustard - each less than a quarter cup
Oil - 1 Cup
Uppu to taste,
Turmeric - pinch,
Tamarind rasam 1 Cup
Senagapappu, minappappu - per spoon,
Dry Mirchi - 3

METHOD
coriander clean and dry Before use. After Fenugreek, mustard, fried and grind powder. Tamarind juice, cooked to well.Of little and then add the oil and fry the coriander.The salt, chili powder, methi powder, mustard powder and fed back to the Mixe. Now the oil pan on the stove to keep. Senagapappu, urad and gram, mustard, chilli and fried, boiled tamarind juice, blend the whole mass, combined with a blend of coriander coriander out of the oven. Archive will be stored for up to six months in cool and dry in the bottle.Idli, Dosa is in the eating tastier.

Requirements
coriander - Five cups
Red Chilli Powder - Half Cup
Fenugreek, Mustard - each less than a quarter cup
Oil - 1 Cup
Uppu to taste,
Turmeric - pinch,
Tamarind rasam 1 Cup
Senagapappu, minappappu - per spoon,
Dry Mirchi - 3

METHOD
coriander clean and dry Before use. After Fenugreek, mustard, fried and grind powder. Tamarind juice, cooked to well.Of little and then add the oil and fry the coriander.The salt, chili powder, methi powder, mustard powder and fed back to the Mixe. Now the oil pan on the stove to keep. Senagapappu, urad and gram, mustard, chilli and fried, boiled tamarind juice, blend the whole mass, combined with a blend of coriander coriander out of the oven. Archive will be stored for up to six months in cool and dry in the bottle.Idli, Dosa is in the eating tastier.

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