Coriander leaves a herb variety are referred as cilantro,Chinese parsley,dhaniya in different countries.
They have a fresh and amazing aroma and are added in many food variety to enhance the flavor.
It has a wonderful source of dietary fiber ,manganese, iron and magnesium. They are also rich in vitamin C,Vitamin K and protein. They contain a small amount of calcium ,phosphorous ,potassium,niacin,thiamin and carotene.
It can be consumed raw and tastes great too.
I have made an indian recipe by making it as a dip. Which can be consumed with rice, idly,dosa.
Into the recipe now.!
INGREDIENTS:
Coriander leaves- 1 bunch
Grated coconut-2 tbsp
Green chilies – 1 1/2 piece
Ginger -1/4 piece
Oil -2 tsp
Chana dal -2 tsp
Urud dal-2 tsp
Asafetida-1/2 tsp
Tamarind paste-2 tsp
Salt as needed
METHODOLOGY:
1. In a pan add oil and then to it add the dal items and sauté.Then add the chilies and ginger and sauté together.
2. Then to it add the fresh ginger and asafetida powder
3. To it add the grated coconut and switch off the flame.
4. Then in a blender add the above mixture and washed and chopped fresh coriander leaves and tamarind paste and salt.
5. Grind them together into a coarse paste by adding less water. The mixture should not be runny
Note:
Instead of red chilies I added green chilies for a change. Please do as you prefer.
I added a little more water by mistake but in my country it will become thick coz of the climate. So won’t be an issue. But check out on the water level while grinding.
I used raw fresh coriander leaves without sautéing them to get the fresh taste and color
You can also add pepper corns for the taste.
Chana dal can be replaced with thuvar dal. (Basically I explore this way 😛)
The Homemade cooking 