Coriander Seeds are well known in India as Dhania.
coriander Seeds are brown coloured having a hollow cavity which contains the essential oil that lends a fantastic flavour to the curries and various dishes. The seeds and the greens are known for their medicinal qualities. In Ayurvedha it is highly recommended for stomach related problems and ease the digestion. Also good for treating Diabetes, cholesterol control, Coriander seeds contain Vitamin C in considerable quantity and Vitamin A and various minerals like calcium, Folic acid and the list of benefits are going high.
Source Google.
This zestful chutney that is going very well with our idlies, Dosas and other south Indian breakfast-main dishes.
How to make?
Ingredients We need:
Coriander Seeds 1 Tablespoon
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps
Procedure
Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.
Serve with Idlies and Dosas.
Cooking Time 10 minutes.
Yield: 2 servings.
coriander Seeds are brown coloured having a hollow cavity which contains the essential oil that lends a fantastic flavour to the curries and various dishes. The seeds and the greens are known for their medicinal qualities. In Ayurvedha it is highly recommended for stomach related problems and ease the digestion. Also good for treating Diabetes, cholesterol control, Coriander seeds contain Vitamin C in considerable quantity and Vitamin A and various minerals like calcium, Folic acid and the list of benefits are going high.
Source Google.
This zestful chutney that is going very well with our idlies, Dosas and other south Indian breakfast-main dishes.
How to make?
Ingredients We need:
Coriander Seeds 1 Tablespoon
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps
Procedure
Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.
Serve with Idlies and Dosas.
Cooking Time 10 minutes.
Yield: 2 servings.
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