Coriander recipes

Chutney:

Coriander 2 bunches (if big) or 4 bunches (if small), Red chillies 4, Bengal gram 2 spoons, Black gram 2 spoons, Tamarind juice, Grated coconut, Jaggery, Oil, salt to taste

• The coriander leaves are washed and cut into small pieces. Roast grams & red chillies. Add tamarind juice, jaggery and salt. Grind all the ingredients in mixie without adding water. This chutney can be preserved for a week, can be eaten along with rice, chapathi, dosa or roti.

Sandige:

Coriander 6 bunches, Green chillies 6-8, Asafoetida, Gram flour/ basin % spoon, Salt to taste

• Cut the coriander leaves into small pieces. Mix with basin, asafetida, green chillies and salt. Grind. Make into small balls and dry them under sunlight. This can be fried in oil when needed.

Vada:

Coriander 100 gms, Basin 1 cup, Fine soji 1 cup, Jeera 25 gms, Chilli powder 1 spoon, Salt to taste

• Mix soji, basin, chilli powder, salt, Jeera and cut pieces of coriander leaves with water. The dough is made into small balls, flattened in palm and then deep fried.

Dosa :

Coriander leaves big I/, 3 medium/, 6 small bunch , Turdhal % kg, Onion big 2/ small 4, Green chillies 6-8, Fine soji 150 gms, Cumin seeds 1 spoon, Salt to taste, Curds

• Soak the turdhal in water for 30 to 60 minutes. Cut the onion into small pieces.

Grind the dhal along with coriander leaves and green chilies. Mix soji, cumin seeds and cut onions. Prepare dosa on hot tawa.

 Papad:

Rice flour 1 cup, Coriander 3 bunches, Turmeric ½ spoon, Baking soda a pinch, Cumin seeds 2 spoons

• Boil water in a vessel. Mix the rice flour slowly and stir. Add t coriander leaves, salt, baking soda and cumin seeds. The is made into small balls and pressed like roti and then pied in oil.

Do you know the health benefits of coriander   – click here

Dr.Vasundhara Bhupathi
No 222, 2nd E cross, 3rd Block
3rd Stage Basaweswara nagar
Bangaluru 79
Mob: 9480334750

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