Vara kothamalli is nothing but Coriander seeds and is also known by the names Dhania, kothamir.The health benefits of coriander seeds are hard to ignore.
Coriander seeds are used on a regular basis in the Indian cuisine.Curries,gravies,spice mixes are the predominated dishes that make use of coriander seeds.
- Traditionally it is referred to as 'Anti -Diabetic' spice.It stimulates the secretion of insulin thereby controlling blood sugar level.
- It is said that coriander seeds reduces LDL cholesterol and increases HDL cholesterol.
- It has a lot of Vitamins and Minerals.It is a good source of minerals such as calcium, phosphorus, iron and vitamins like as vitamin B and vitamin C.
- It is sometimes used as a carminative.
- On regular use,coriander improves overall health and prevents vitamin deficiency.
- It plays a vital role in the digestive system by preventing indigestion, flatulence / gas.
- Coriander tea is good for renal conditions but it is advisable to consult a physician before consuming this tea on a regular basis.
- Coriander seed decoction ia helpful in the treatment ofTyphoid fevers and menorrhagia [ profuse bleeding during menses]
Here is a simple chutney prepared with coriander seeds.It is very helpful when taken with hot steamed rice when you are feeling anorexic or have a bloated sensation.
Coriander seeds-1 small cup
Curry leaves -a small bunch
Mint leaves-a few sprigs
Tamarind- a small lemon sized ball[prepare a thick extact of the tamarind]
Salt to taste
Serve with piping hot steamed rice.
- Dry roast coriander seeds till light brown and fragrant.Keep aside.
- Heat oil in a pan and put in all the ingredients except tamarind and salt.
- Saute for a couple of minutes.
- Let it cool and grind using the tamarind extract to a thick paste.If it is too tangy use water to grind.
- There is no need to season this chutney.
- It also goes well with Idli / Dosa
- Mint leaves are optional.I had some in the fridge so added it to the chutney.
This chutney is for the Think spice-Think tamarind event held in my blog..
Labels: Better Half, Tamil Nadu Cuisine, tiffinsides, Vegan varieties