Recently, I was spring cleaning, and a handwritten recipe book sent to me by mom. I read the last line of each recipe – whether it’s brinjal curry from north Karnataka, Kashmiri dum arbi and aloo or banana flower tikki ­my mother’s own innovation – all of them say, “take a sprig of fresh coriander leaves, wash thoroughly under water, and finely chop. Garnish the dish after ready, and remember to stir, as hot steam can dampen and darken the young leaves.”

That sprig of green leaves cannot be done without. I simply love the smell and flavour of fresh coriander. And, use it in my food liberally.

A FINE HERB

Coriander is a delicate herb with several branches, also called cilantro in some parts of the world, belonging to the carrot family. It’s actually native to South Europe and Asia, but is also found in many parts of the world. This herb is characteristic of Arabian cuisine, used commonly for meat stuffing’s. Coriander with cumin features in falafel and in the Egyptian appetiser, dukka. In Indian cuisines of course, it enhances almost every dish. Used by five star chefs, housemaids, moms and grand moms around most parts of India, Thailand (in their green curry) Vietnam and Chin the sprig goes a long way in adding flavor, and tempting you to tuck into a bland soup when you’ve got the flu. Like most Indians, I use it extensively to garnish salads, soups and curries. Also, the herb and the spice, which is the dried form of the whole mature seed, make important ingredients of curry powder or garam masala. Try using it to season sausages, and in pastries, buns and cakes.

STORING THE HERB

Before you store coriander, make sure you rinse the bunch of all the mud, pat dry and leave it moist, not wet, and place the bunch inside a clean plastic bag. It stores for up to a week. It will be even better if you can pluck the leaves and the tender stems and put them away in an airtight container. I do that and as and when I need them, I simply take a sprig or two, clean them under running water, and use. Not just the leaves, but even the seeds are useful. They may be lightly roasted and stored in an airtight container. But, remember to use clean, dry hands. Store in a clean container and place a piece of asafoetida – it prevents any kind of spoilage, advises Chef Sultan from the ITC Windsor Sheraton Towers and hotel.

THE HEALTH ANGLE

It’s an aid to the digestive system – stimulates the appetite and also aids in the secretion of gastro juices. Externally apply a poultice of coriander seed to relieve painful joints and rheumatism. The seeds are considered to have cholesterol-lowering properties. Not only that, coriander has pain relieving properties and thus very useful in curing headaches, muscle pain, stiffness and arthritis. Coriander tea has very good effect on the digestive tract, increases appetite and relieves nausea, diarrhoea, and flatulence. It is reputed to enhance circulation and relieve fluid retention.

What do you call them?

FRENCH: coriander

SPANISH: cilantro

ITALIAN: coriandolo

ARABIC: kizbara

INDIAN: dhania, hara dhania (leaf), kothimbir

THAI: pak chee

SINHALESE: kottamalli (seeds) kottamalli kolle (leaves)

Recipe: Coriander rice

Ingredients required:

·         ½ cups minced onions ( about

·         3 tbsp ground coriander seeds

·         ¾ tbsp turmeric

·         4 ½ cups Basmati rice or other long grain white rice

·         9 cups  low-salt vegetable broth

·         Salt to taste

·         ½ cup chopped fresh coriander leaves

Method

·         Heat the oil chopped fresh coriander leaves

·         Heat the oil in large heavy bottom vessel over medium heat

·         Add the chopped onions and sauté until tender and golden brown, for about 12 minutes.

·         Add the ground coriander and turmeric powders and stir for a minute.

·         Add the rice and stir for a minute

·         Add the rice and stir until coated

·         Add the vegetable broth and salt to taste

·         Simmer

·         Over and cook over a low heat.

·         Cook until rice is tender and liquid is absorbed, for about 20 minutes.

·         Stir in roughly the chopped fresh coriander leaves

·         Transfer to platter and serve hot.