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.
Coriander chutney
·
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.
No comments:
Post a Comment