Friday, November 24, 2017

Posted by Mala at 12:00:00 AM 4 comments
Coriander aka Cilantro is an aromatic herb with delicate, lacy leaves. This herb is rich in Vitamins, anti oxidants, Vitamin C and Folates, and thus offers a wide range of health benefits.
It is beneficial for cardiovascular health, lowers blood pressure, treats anxiety, facilitates peaceful sleep, is a remarkable detoxifier and is an anti-diabetic herb.
It is a natural internal deodorant, supports proper secretion of  hormones and is rich in minerals and Iron.
So, let us see, how to make this tangy preserve, which can be refrigerated very easily for a fortnight, without its flavor and aroma reducing.
For any unknown terms, kindly check my Glossary.





Ingredients
Coriander/cilantro leaves - 1 bunch, washed very well
Cooking oil - 1 tsp
Solid hing -2, or hing powder - 1/2 tsp
Broken urad dhal - 1/4 cup
Red chillies - 10, broken
Tamarind - gooseberry sized, or 1 tbsp tamarind paste
Salt to taste

Recipe Cuisine: South Indian; Category: Lunch/dinner/preserve
Prep time: 10 mts; Resting time for cilantro: 30 mts; Cooking time: 5 mts

Yields 12 small balls

Soak the coriander leaves in water, let the mud settle at the bottom, wash well in running water 3-4 times, then pat dry and keep on a towel.


Tie it up to a bundle and let it rest for 1/2 hour so that there will not be any water.


The requisites


Heat a pan, add 1 tsp oil and add the solid hing pieces and wait till they become cooked well.



Now, add the urad dhal and the red chillies


Roast till they become golden in color.


Load the small blender jar with the tamarind, torn into small bits and salt to taste


 Pulse to coarse powder



Add the well dried coriander leaves


and pulse


Take another small jar, load the roasted urad dhal mixture


and grind to a coarse powder


Add this powder to the coriander leaves mixture, which has been pulsed in another jar


Give one or two quick pulses, and it will become like this.


Shape into small balls, and refrigerate, they will solidify well.

An ideal companion for curd rice...


This post first appeared in www.malpatskitchen.com






4 comments:

  1. my mouth is watering to see all yummy recipies, all are looking delicious, specially south indian curries and breakfast, i would definitely try it, thanks for posting, keep us updated with more stuff.

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  2. Hi, is there no need to saute the leaves b4 grinding & will there not be sort of raw smell? how long will this stay fresh and good? Your photos reminds me of veppilaikatti which is also had with curd rice!

    ReplyDelete
    Replies
    1. No Meera, no raw smell or taste. If you sauté it, the whole taste changes. You try this method and let me know.

      Delete
  3. Tried this, turned out awesome. TQ:D

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