Coriander , Corainder Leaves & Coriander Seeds & Their Benefits
Coriander is also known as Dhania In Hindi. All parts are edible but fresh leaves and dried seeds are used mostly in cooking or in making ayurvedic medicine.It used in cooking throughout the world.The dry fruit is known as coriander seeds.For cooking, it uses either in the whole form or in dry powder. Heating and roasting the whole seeds in a dry pot increase the flavor, aroma of it.Grounded coriander seed loses flavor in storage.It is best freshly grounded. Coriander seeds are an important part of “garam masala”, part of Indian cooking.
The fresh leaves are commonly used in dish topping, the seeds are used in cooking by grounding them.It is commonly known as “dhaniya powder”.”.In Ayurvedic practice in India coriander is commonly used in stomach related issues, indigestion.It also uses to cure itchy skin eczema, rashes etc.Coriander seeds are also known for curing diabetics.It prevents hair fall and keeps cholesterol level in human body.In India coriander seeds are commonly used to prevents menstrual irregularities
How to make coriander powder at home:
The coriander powder is a key ingredient in all Indian masala curries whether they are vegetarian or nonvegetarian.Even the perennial border available in store., prefer to make it at home by own and adding some more ingredients to make a powder.For this preparation we need 500g.coriander seeds, One tsp of cumin seeds,1/2 tsp of fenugreek seeds, 1tsp of mustard seeds and few dried curry leaves.First heat a pan on medium flame, then add coriander seeds.Roast coriander seeds till it becomes brown and gives aroma.Stir continuously otherwise it will burn.It may take ten to fifteen minutes to roast properly.Wait until the coriander seeds become brown in color and started giving nice aroma.Now remove the coriander seeds from the flame.put another pan on the flame to roast other ingredients.After roasting other ingredients for about 30 seconds ground all roasted seeds into the nice mixture.That's how we can make coriander powder at home.
Tomato Coriander Chutney:
Onion-1no.Tomato-2no.Coriander leafs-1/2 bunch.Green Chillies-1no.Tamarind-A small piece.Mastered seeds-1tsp.Urad daal-1tsp.Hing/Asafoetida-1/2tsp.Oil-as per taste.Salt-as per taste
In a heated pot add three tsp oil and add one tsp mustard seeds.Once mustard seeds start to crackle add one tsp urad daal and half tsp thing.Always add thing directly into the oil so that it emits a very good flavor to the dish.Stir that a little and once the urad daal gets little brown add green chili, tamarind(handful), one roughly chopped onion.Stir it well and add some salt and tomato.Once the tomatoes have become little pulpy add coriander leafs.Mix them all well.Cook for five to ten minutes on medium flame.wait for the tomatoes to get nice and pulpy and in the coriander leaves shrink down a little.Don't let coriander leaves to completely disappear under the dish.Once all the ingredients mix well switch off the flame and allow it to cool down.Then ground this without adding water.The chutney should be thick in consistency.
Coriander leaves (chopped)-2 cups.Green chili(chopped)-2tsp.pinch of salt.lemon juice- 2tsp.Black salt -1/2tsp.yogurt-1/2cap.Blend all of this and make the nice paste.Grind the paste.Don't mix water with the paste.