Coriander Chutney / Kothamalli Chutney

Coriander Chutney / Kothamalli Chutney

Coriander, a regular herb which we use in our regular meal has various health and medical benefits. First, it has antioxidants like other spices,  has antibacterial chemicals in it, used in the treatment of diabetes as the coriander extract has both insulin-releasing and insulin-like activity. Coriander juice is an excellent treatment for acne by applying it on the face as a toner.  So, its definitely a healthy choice to add coriander leaves in all the dishes we prepare at home. I made a coriander chutney for my idli as I got more fresh coriander bunches from our local farm market this week....

Ingredients

Fresh Coriander Bunch - 1 Big Bunch or 2 medium bunches.

Green chillies - 4 medium ones

Red Chilly Dry - 2

Olive Oil - 1 tbsp

Hing / Asafoetida - 1 Dash

Urad Dal / Ulutham paruppu / Minna Pappu - 1.5 tbsp

Tamarind - 1 Small pinch

Jeera - 1 tsp

Salt - To taste

Sugar - 1 pinch

Fresh Coconut Flakes - 1 tbsp
Mustard Seeds - 1 tsp

Method

1. Wash the coriander leaves and cut them into pieces. Keep the other ingredients ready before starting the heat.
2. On medium heat, add Olive Oil first. When its heated, add jeera, urad dal,hing,dry red chillies,green chillies, tamarind, sugar in order. When its slightly toasted, switch off the flame.
3. Add the cut coriander leaves and stem to the kadai and fry them nicely for a minute. Finally add the fresh coconut flakes into the kadai and fry again for few more seconds.
4. Transfer them into a mixer grinder, add required amount of salt into it and grind it into a coarse paste with very little water.
5. Pour some mustard seeds,urad dal tempered in oil over the green coriander chutney.
6. Serve it with idlies, dosais, adais or with any tiffin.

Gobi Fry / Cauliflower Fry - For Roti and Chappathi

Gobi Fry / Cauliflower fry is a simple, quickest and tastiest fry for chappathis/rotis. Generally I make this gobi fry along with some dal varieties for chappathis / rotis. Crunchy florets coated with spices and a slight tangy taste of tomatoes make this a nice accompaniment to hot rotis. Upon looking at the nutrition, cauliflower is very low in fat, high in dietary fiber, folate, water, Vitamin C, contains several chemicals that are beneficial to human health. High Intake of Cauliflower reduces the risk of prostate cancer. Its recommended to steam, microwave or stir-fry the cauliflower and boiling is not at all recommended as it reduces the anticancer compounds in it.

Some people don't like the smell of cauliflower at all...May be with the spices and powders, if they try this Gobi fry, they might start liking the cauliflower slowly..

Ingredients

Fresh Gobi / Cauliflower - 1 Big One
Shredded red onion - 1/2 cup
Diced tomatoes - 1/2 cup

Olive Oil - 1.5 tbsp

Jeera - 1 tbsp

Turmeric Powder - 1 tsp

Red Chilly Powder - 2 tsp

Garam Masala Powder - 1/2 tbsp

Coriander Cumin Powder - 2 tsp 

Salt - To Taste

Method

1. From the cauliflower, take out the small florets slowly. Wash all the small florets with luke warm water thoroughly.
2. Drain the water and allow them to get dried for few seconds.
3. On a thick bottomed kadai, add Olive Oil first. When it gets heated add the Jeera seeds followed by red onion and tomato pieces. Fry them till the red onion turns golden brown and tomato gets mushy.
4. Then add the washed cauliflower florets into the kadai directly without any water. Sprinkle some water if the florets are too dry and to assist uniform cooking.
5. Add the turmeric powder into the kadai. Mix them well and close the lid.
6. Allow the cauliflower to get steamed and cooked inside with its own water content. 
7. But keep the flame on low heat. After 4 minutes, the florets would have been cooked very well.
8. Open the lid and add the other powders, salt and fry them on low heat till the florets get coated, fried nicely..
9. Size of the small florets could get reduced little bit when they are fried finally.
10. Switch  of the flame and garnish the fry with coriander leaves and serve...

Tips

If you don't overcook the florets, then the fry would be little crunchy, tasty.