Wednesday, November 09, 2005

Coriander (Cilantro) Leaves Chutney


I have read a good article on eating the right way, the right kind of foods to maintain a balance. The author has give some universal applicable principles that are important to follow in ayurvedic lifestyle in choosing the right foods for balance. The basic principles she gives are to include the six tastes at every main meal , choosing foods by balancing physical attributes, choosing foods that are sattvic, opt for whole, fresh, in-season, local foods , rotate menus and experiment with a variety of foods, including spices and herbs in your daily diet.You can read the full article here

I would like to share with you some favourite coriander recipes of my family which we generally have with dosas, idlis, vadas and rice. Coriander leaves (cilantro, kotmiri, dhania patta, chinese parsley). These leaves help in removing phlegm from bronchial tubes , strengthens the stomach and gives relief from flatulence.
Drinking water boiled in coriander seeds (Dhania, Dhaniyalu) helps in lowering cholesterol.You can read more about coriander and its wonderful properties here.

Coriander Chutney (Kotimiri Pachadi )
2 big bunches of fresh coriander leaves (washed and chopped)
2 green chillis (slit lengthwise)
2 dry red chillis
1 tbsp channa dal (senaga pappu, Bengal gram)
1 tbsp urad dal(minappa pappu, black gram)
¼ tsp cumin seeds (jeera, jeelakara)
1 ½ tbsp tamarind paste
pinch of sugar (optional)
salt
oil
Seasoning- 1 tsp mustard seeds and few curry leaves
1. Heat 1 tbsp oil in a pan. Add cumin seeds, let them splutter. Add the dry red chillis, urad dal, channa dal and fry till brown (approx 3 minutes on medium heat).
2. Remove from pan. To the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat. Cool.
3. Add the fried dals mixture, coriander leaves, green chillis, tamarind and salt to a coarse paste.
4.This chutney goes well with hot steaming rice and ghee as well as idlis/dosas/pesarattu and vadas.
My son loves this chutney as a spread for his sandwich. It tastes good believe me!
It goes well with toast too. Try it!

Raw Coriander Chutney (Pachi Kothimiri Pachadi)
2 big bunches of fresh coriander leaves (washed and chopped)
4-5 green chillis (slit lengthwise)
2 tbsp tamarind paste
salt
1 tsp sugar
Grind all the above ingredients and use the chillis according to your spice standard.This chutney has a tangy taste and goes well with idlis/dosas and any tiffin of your choice.This is an excellent dip for bajjis, stuffed mirchi bajjis.I have to make this chutney when I make bread rolls(potato stuffing) as it makes a very tasty dip for the rolls.This chutney is a must when I make Pesarattu (moong dal dosas)which is a speciality of Andhras....I will share this recipe too.:):)With chicken tandoori dishes this chutney has always been a hit with my family.

3 comments:

Latha said...

Hi Sailu,

I made your Kothimiri Pachadi and it came out very tasty. We ate it with rava dosa and pesarattu. Thanks for the recipe!

sailu said...

Your most welcome Latha!Glad you liked the recipe..:):)

nori said...

Hi sailu,

I made your kothimiri pachadi.Its really very tasty.Thanks

Sridevi