Coriander is also known as cilantro, chinese parsley, dhania. Like other spices it is available throughout the year. Health benefits are the leaves contain vitamin C, vitamin K ,protein and also small amounts of calcium, potassium, phosphorous,carotene.It contains anti oxidants, is anti inflammatory, good for digestion and diabetes and lowers bad cholestrol(LDL).
This recipe can be made either from freshly cooked rice or if you have time constraint you can use left over rice. Any type of rice can be used. This is very easy , healthy and delicious dish.
INGREDIENTS
Cooked rice/ left over rice 3 tea cup
Refined oil 2 tsp
FOR GRINDING
Fresh coriander leaves chopped 3 tea cup
Onion medium 1
Red chillies (according to taste) 3
lemon 1 or Tamarind (small size lemon)
Salt to taste
METHOD
Wash the coriander leaves and cut finely. Chop the onion also.
Heat oil in a skillet /kadai on medium heat add the chillies and onions and stir till they turn golden brown in colour.
Add the coriander leaves and stir it for a minute and turn off the heat. keep it aside to cool.
Add tamarind or juice of 1 Lemon and salt and blend with the above ingredients. Coriander chutney is ready.
In a skillet/kadai heat oil and add the chutney and rice. Mix it well and on low heat saute for 2-3 minutes. Check for salt. Turn off the heat.
Serve hot with pappad/raita/veg curry.
