Coriander, Coriandrum sativum, also known as Cilantro in Spanish is a useful and tasty herb for many. Its stems and leaves are used in a variety of Indian and Mexican and Tex-Mex dishes. It seeds are also used in cooking either whole or ground as a spice.
Coriander is an unusual herb in that some people have a gene that causes their taste receptors to think that in the herb form it tastes like soap. So Coriander is the herb you either love or leave. – George Campbell
A herb I cannot do without in my cooking, Kothamalli (Coriander) presented here in a Thogayal (Chutney) that I often make when I have a surplus of it. A deviation from the typical TamBrahm recipe, I have tweaked it to my taste.
This can be used as a spread in a sandwich, eaten with rotis or any South Indian breakfast, or in lieu of pickle with rice. And yes I have met people who can’t stand it …not sure what it tastes like to them.🤔
Recipe
🌿Roast in moderate heat
2 tbsp Channa Dal and
3 tbsp Peanuts til golden
🌿Add and toss till fragrant
1 tbsp Daniya (Coriander seeds)
1 tsp Jeera ( Cumin seeds)
1 tsp Tamarind
4 Dried Red Chillies
🌿Switch off the stove
Add 2 cups of washed and dried Kothamalli leaves. Toss till wilted.
🌿Cool and grind to a coarse paste with as little water as possible,
adding 3/4 tsp salt and
1/3 tsp Asafoetida
🌿Store in the fridge and use a clean dry spoon for use.
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