Coriander leaves and seeds are the most used in the kitchen where sambhar and Rasam are prepared, because without these the two dishes are not complete. Coriander seeds are the major ingredients in preparing sambar powder &rasam powder.
Coriander leaves are referred to as fresh coriander, Chinese parsley and cilantro. Many varieties of chutneys are prepared with coriander leaves and these are also used in salads. As heat diminishes their flavour, coriander leaves are often used raw or added to a dish immediately before serving. Chopped coriander leaves are a garnish on several Indian dishes. These are often included in Chinese and Mexican cooking.
The leaves are a wonderful source of dietary fibre, manganese, iron and magnesium as well. In addition, they are rich in vitamin C, vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamine, niacin and carotene.
Citronelol in coriander is an excellent antiseptic. Other components have anti –microbial, anti- arthritic, anti-rheumatic properties. Coriander is traditionally used in the treatment of swelling, diarrhoea, eye care, digestion, mouth ulcers, anaemia, and skin disorders.
· Chop coriander leaves. Remove hard stem and grind to a smooth paste with onion, green chillies and salt. Add lime juice to taste. Mix well and serve with Idlli, dosa, or with plain white rice.