Coriander is used to flavour dishes, it’s also called Cilantro. Its used in Indian, middle eastern and Asian countries. Benefits are its protects heart and brain health, boosts up immune system, good for skin and stomach, fights infections and lowers blood sugar.
It’s a good source of dietary fiber, manganese, iron and magnesium Rich in Vitamin C, K and protein. Also contains amounts of calcium, phosphorus, potassium, thiamin, niacin, carotene.
This dish goes well with idli, dosa, flatbreads, rice. Add with rice and you will have a coriander rice , which can be great tiffin box lunch for kids and adults. If there is left over rice ,u can add this and have for lunch or dinner. This can be applied on roti rolls too.
INGREDIENTS
- Coriander a bunch
- Coriander seeds 1 tbsp
- Coconut grated 3 tbsp
- Chana dal or urad dal 2 tbsp
- Tamarind 1/2 lemon size
- Red dry chilies 2-4
- Salt to taste
- Coconut oil 1 tbsp
METHOD
Cut the roots of coriander leaves and discard. Wash and drain all water from coriander leaves and chop it roughly.
In a deep frying pan heat oil, add dry chilies, channa dal and coriander seeds. On low heat saute for 2 to 3 minutes.
Add grated coconut and saute till it changes to golden in colour. Turn off heat.
Add the coriander leaves and mix well. Add salt and tamarind.
Once it cools down add little water at a time and blend to a coarse paste. Dont add too much water.
Serve it with idli, dosa, rice or Indian flat breads.