The Big Boys Curry Book

Fresh Coriander Relish, Dhania Patha Relish

Part of the vast waterway that is the backbone of northern Kerala

I really like this one with vegetarian meals. The strong sharp flavour of coriander (cilantro) complements well. You can make this in batches and freeze it.



  • 250g fresh coriander (leaves and stems), washed and dried
  • 3 green chillies
  • 1/2 fresh coconut
  • 5cm piece fresh ginger, chopped
  • Juice 1 lime or lemon
  • 1 tsp. salt
  • 1 tsp. sugar


  • 2 tbspn. oil
  • Pinch asafeotida
  • 1 tsp. mustard seed
  • 4 chopped curry leaves


  1. Make sure coriander is thoroughly washed and dried. Use a salad spinner to dry if available.
  2. Place all relish ingredients into food processor and mulch.
  3. Put relish into serving dish.
  4. Heat Tarka ingredients together until mustard seeds crackle, allow to cool slightly and pour over relish and mix.
  5. Allow relish to cool before serving.

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