Coriander Rice

I always thought that coriander leaves were only meant for garnish. And of course the occasional pulao or gravy. And thought I could do without them. Now I know better.

I read on the internet that Coriander leaves are very good for heavy metals detoxification. Several studies show that eating fresh coriander leaves increase the excretion of heavy metals in urine. I also found 13 Health Benefits of eating coriander.

This is my entry to Weekend Herb Blogging, started by Kalyn and hosted by Astrid of Paulchen's food blog

I discovered the kothmir vada on MSN many years ago and tried it out very eagerly Amma discovered kothamali thuvaiyal at some function and I ate it when she made it for the first time. I even had it served at my wedding.

I find coriander leaves the most inviting when I go vegetable shopping. And before we knew it, we had 2 or more bunches in the fridge. So, after giving a bunch to my maid, I made this with what I had left.

Ingredients for the Thuvaiyal

1 1/2 cups Coriander Leaves, washed

1 tbsp Oil

1 tsp Mustard Seeds

2 tsp Black Gram Dal

1/4 tsp Asafoetida

2 Green Chillies

1/2 tsp Chilli Flakes

1 tsp Tamarind Paste

Salt to Taste

Heat the oil in a kadhai and add the Black Gram Dal. After a couple of minutes, add the mustard seeds and asafoetida. When the mustard splutters, add the green chillies and chilli flakes. Put this mixture in a mixer jar and grind along with the coriander leaves and tamarind paste. Add salt to taste.

Alternatively, you can leave out the mustard and grind everything else first. And then add the mustard and grind just a little. You all know what the lazy me did.

Mix this with hot rice and enjoy coriander rice. The caterer at my wedding served this with Tomato pachadi. I will post that soon. He said it was meant to enhance visual appeal. Green rice and orange pachadi! Way to go Pattappa Sir.