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Hari Dhaniya Achar Recipe: Made by food expert Raveena Kachhap of Hazaribagh, the sweet and sour pickle of green coriander is especially liked in the tribal families of Jharkhand in winters and keeps the body warm. Its taste is very wonderful.
In many areas of Jharkhand including Hazaribagh, during the winter season, the aroma of sweet and sour pickles prepared in the traditional way starts spreading in homes. Especially in tribal families, this tradition has been going on for generations. Where different types of pickles are prepared from seasonal vegetables and leaves. One of these is sweet and sour pickle of coriander, which is liked by the people because of its special taste and ability to be preserved for a long time.
While sharing the recipe, Raveena Kachhap, a tribal woman from Hazaribagh, says that this coriander pickle is not only excellent in taste. In fact, it also keeps the body warm in winter. Tribal families of Jharkhand make this pickle for special occasions, cold weather and also to serve to guests at home.
He told that the process of making pickles starts with cleaning fresh coriander leaves. Coriander leaves are cooked in light oil for some time. So that their raw smell goes away and the leaves become a little soft.
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After cooking for about 5 minutes, the stalks of coriander become soft and after this these leaves are cooled and ground, which later becomes the main base of the pickle.
He told that in the next step, cumin, coriander seeds, red chilli and goli are added to a pan and lightly roasted. Roasting enhances both the aroma and taste of the spices. Once cooled, these spices are also ground coarsely, which will be added in the final stage of the pickle.
He told that then oil is heated in the pan. A few cloves of garlic are added to it and roasted lightly. After this, red chilli powder and turmeric powder are added and the mixture is cooked for some time. This process gives thick color and special aroma to the pickle.
He told that now pre-ground coriander leaves are added to this prepared mixture. It is cooked on low flame for a few minutes. After cooking, ground roasted spices are added to it. After this, the gas is turned off and the mixture is allowed to cool completely. As soon as it cools down, the sweet and sour pickle of coriander is ready.
Many tribals of Jharkhand make this pickle specially to keep the body warm in winter, to enhance the taste of food and to keep it safe for a long time. This pickle tastes very tasty with rice, roti and especially with plain food.
People like to eat it very much in winter. You can also eat this pickle with lentils, rice or roti and vegetables. This pickle is also available in the market here. Everyone praises it after eating it.
