My first encounter with coriander leaves happened when I saw them floating in my dal as a toddler. Although the green colour looked beautiful against the yellow, I spat it out the moment I consumed it. Removing stuff from food was never an option in our home though. The next time my dal had finely chopped pieces of them which were just too cumbersome to remove. This is how, somehow, coriander entered my life and, as I now realise, is here to stay.
Coriander, dhaniya or cilantro though normally associated with garnishing and adding that dash of colour to any dish has immense health benefits. It is a great source of dietary fibre, contains Vitamins C, K and A, has antioxidant, anti-inflammatory and antiseptic properties and also contains iron in high quantities. It is good for eyes and promotes the nervous system. Diabetes can be controlled by including coriander in regular diet too.
Indian cooking uses coriander extensively in some or the other form. Everyday cooking commonly uses ground coriander seeds as a spice. Coriander leaves are an integral part of most chutneys served with dosas, dhoklas, chaats, etc. We always had the simple green chutney (coriander+salt+cumin seeds+lemon juice) stored in our refrigerator since we loved having it in sandwiches.
My love affair with coriander started only post marriage (no, A is not wary 😉 ) when the onus of purchasing grocery fell on me. Helpful neighbours who accompanied me to the market taught me the right way to select green leafy and other vegetables. Coriander leaves were trickiest to choose. The local ones have smaller leaves but have a wonderful smell while the hybrid ones look good but are bland. I also realised that buying it from local farmers is better than picking it up from malls.
One wouldn’t believe the occasion sorting and storing these leaves can be. Mom loved it but I despise the effort at times. However, without them my cooking feels curtailed. There are different ways to store them too. One option is to wash them, let them dry and then store chopped coriander leaves in an airtight container wrapped in a soft cloth. Personally, I like to sort and directly store them and wash and chop them whenever I need to use.
Coriander stems have multiple uses too and it is wise not to discard them. I wash them and use them in soups or while making chutneys. I also chop them and mix them in the earth of my plant pots at home. They decompose slowly but do give nutrition to the plant. I try and include my kids in the planting, watering and giving natural fertilisers process and they enjoy it immensely.
I’ve been trying to grow coriander in my home garden but even after repeated attempts it had refused to sprout till now. Plants are no less stubborn than fussy babies, I tell you. I believe it is vengeance on its part for the dislike I finally did grow out of. I won’t give up though!
Do you like and use coriander in your cooking too? Do share your thoughts with me.
This post is written for #BlogchatterA2Z and #AtoZChallenge for April 2019
Coriander adds freshness and flavour to food. An inseparable part of Indian cooking:)
It sure does. Thanks, Aditi. 🙂
Wow!! Lovely write up!! Everyone will relate with your first encounter with this leafy boon!!
Leafy boon, good way to put it. I’m glad you found this relatable. Thanks Prashant. 🙂
I’m a self-confessed fan of coriander We add it to veg dishes to enhance the freshness , make parathas by mixing it with atta and add it raw to chat items. Loved reading this.
Oh yes, parathas taste really good with coriander mixed in the atta. Have you had fried masala puris which have a good amount of coriander leaves and minimal spices in them, yet taste too good? If not, will tell you. Do try it!
Your first acquaintance with Dhania, reminds me of my 3 yr old daughter.
Loved your writing style.
Your daughter and many more kids I’ve seen. Hope you still make her eat it though, in hidden ways. Thanks a lot, Darshana. 🙂
Love how you’ve highlighted about the importance of Coriander in Indian cooking. No food is complete without that garnish of Coriander! I hate ‘Kothmir todna’ though 🙂
Trust me M, ‘Kothmir todna’ is so boring for me sometimes that I’ve taught A and the kids to do it too. 😛 How else can I enjoy my food?
I love how fresh coriander always makes me feel – just like this post of yours did! 🙂
And I love how your comments make me feel, just happy! 🙂
Corriander is a must in all Indian cooking and I love the Corriander chutneys
Same here. Thanks for reading. 🙂
I love the flavour coriander adds to my food! Fortunately it is flourishing in my rooftop garden at home. Perhaps you’re right, it’s growth may be dependent on my love for it 😉
Ah, the power of love! I have some more cajoling to do still, I guess. 🙂
I love corriander chutney the exact same recipe you shared with chats and on bread. On the other hand hubby doesnt so usage in foods is less. But I love the fragnance of fresh corriander. I liked your idea of usinf the stems will try it ?
I hope you have enough of it even if he doesn’t, Manisha. You need the nutrition as a new mom. Do try the stems in soup, but I would suggest using tender ones else the soup may get somewhat bitter.
Dhaniya, I often think how can someone not like coriander (like my husband doesn’t like it), for me its a must add in every curry and dry veg sabji. Dhaniya chutney is a taste enhancer too. Love the C Varsha.
Me too, D. I have to have it in my curries and sabzis. Fresh dhaniya has a beautiful taste.
Have u ever tried pudachi vadi or patpodi. Check out it tastes awesome specially with srikhand
Is it different from kothimbir and sambar vadi? I’ve tasted and loved both of them! I have heard of it, let me check out.
I also like dhaniya. Dhaniya gives a special flavor. Dhaniya pudina chat ibis also very tasty.
It indeed is. Thanks for reading, Abhijit.
Coriander is my favourite dear though like you I too despise it’s sorting and storage but our lunch or dinner isn’t complete without its chutney
The sorting is boring, I agree Roma. We like it at home too.
Hi Varsh,
Great post, I love the way you describe things and make them appear in front of us.
Thanks for sharing, have a good day.
Thank you Sajid. Good day to you too. 🙂
I have a habit of picking out all the coriander leaves from any dish I eat and keep them aside. My mother, father and wife never tire of telling me how nutritious coriander is. But I love coriander chutney. I just can’t have enough of it.
You’re not alone, Jai. But one way or another, as long as you’re getting nutrition from it, it is good. 🙂
I love coriander and this has come from my dad as he was a big fan if dhaniya patta. But on the other hand my kids and hubby are not fan of it. Good to read about your sweet memories.
My Dad loves coriander too. In fact he used to take it separately on his plate and eat it with sabudana khichdi. Thanks Deepa. 🙂
Coriander is a staple for me, I cannot imagine most of my pulses and veggies without dhaniya. Love it’s fragrance.
Same here, Jhilmil. Food looks and takes bland without it.
I like how you actually make the extra effort to use the stems in various ways. I have successfully grow coriander from the coriander seeds we purchase a couple of times. I got very short stemmed but full of flavour plants. My mil said we should rub it a bit, soak it in water and then sprinkle it in the mud. Give it another shot
I love the coriander leaves too. It completely changes the flavour and adds a special essence. Loved your post and your theme dear!
I too make sure to sprinkle few coriander strands on my food. It enhances taste of the dish..
It is such an ingredient that makes a welcoming difference in taste and color.
Simple topic but great insights…I myself cannot cook without coriander #blogchatterA2Z
Coriander is a must for me in every dish. I even eat it raw at times. Love the flavor and aroma it brings to every dish.