Coriander leaves are rich in antioxidant. It boost immune system. It has anti-inflammatory, antibacterial, antifungal properties. It regulate menstruation,blood pressure, cholesterol and blood sugar. It helps to regulate digestion. It improves eye sight.
It is a good source of zinc, thiamine, dietary fiber, iron magnesium and manganese. It is rich in Vitamin C,K . It also contains calcium, phosphorus, potassium and carotene.
INGREDIENTS
Coriander leaves
with stock - 2 Cup
Small onion - 10- 15
(Shallots)
Garlic - 1 Big
Tomato - 1 Small
Chilli powder - 1/2 Tsp
Coriander Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Tamarind - 1 small lemon size
Salt - as per the taste
Pepper powder - 1/2 Tsp (Optional)
Jaggery Powder - 1/4 Tsp (optional)
TEMPERING
Sesame oil - 2 Tbsp
Mustard seed - 1 Tsp
Urad dal - 1 Tsp
Channa dal - 1 Tsp
Aseafotida - 1/4 Tsp
Cumin Seed - 1/2 Tsp
Fenugreek Seed - 1/4 Tsp
Curry leaves - 1 String
PROCEDURE
1. Peel skin of onion and garlic and wash and chop into small pieces.
2.Wash and grind coriander leaves (harvested from our garden) smoothly with little water.
2. Heat sesame oil in a wide pan (preferably clay pot) ,add the tempering items and allow to turn golden brown and add the chopped onion and garlic.
3. Saute until it onion reaches transparent . then add the spicy powders (turmeric, chilli powder and coriander powder), fry the powder until the raw smell goes off.
4.Then goes tomato, saute until it get mussy and oil oozes out.
5. Now its time to add the extract of tamarind pulp and the ground coriander leaves . Allow it to boil well until the raw flavor goes off .
6. Simmer it until reaches the desire consistency.
7. Finally add little jaggery and pepper powder then switch off the flame.
8.Now yummy healthy coriander leaves kuzhambu is ready to serve with rice and poriyal.
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