Halwai July 17, 2021


• 300g – Coriander leaves
• 200g – ground nut oil
• 200g – salt
• 250g – Tamarind
• 300g – Green chillies (or less)
• 1 tsp – Turmeric powder
• 10 to 15 peeled and crushed Garlic Cloves
• 1 tbsp – Mustard Seeds
• 1 tsp – cumin
• 1/8 tsp – asafetida (optional)
• 10 Curry leaves


  1. Pick coriander leaves and tender stems, wash thoroughly to remove sand and dust.
  2. Put in a colander to drain water, (need not remove complete moisture).
  3. Take tamarind in a bowl and soak it in (just enough) hot water for 15 min
  4. Wash green chillies and drain.
  5. Mix coriander, green chillies, salt and grind into a fine paste.
  6. Add tamarind pulp, again run mixie till tamarind blends well with the paste, keep this aside.
  7. Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves and fry till the seeds splutter.
  8. Add the ground paste and fry it for 30 to 40 mins on low heat, till the oil floats at the edges, (this requires patience, stir continuously to avoid pickle sticking to the bottom).
  9. This pickle will keep for 4 to 6 months, if kept in fridge more than 6 months.
  10. Can be served with plain rice/dosa/idli/pongal.

Recipe courtesy of Uma Devi Ramachandra