Cilantro has been used a lot in Indian and Mexican cuisines. Its one of my favorite herbs and a lot of different recipes are always created using cilantro. A very popular cilantro based recipe that belong to a pickle/chutney family is the famous kothamalli urandai ( cilantro mixed spicy balls). It is usually served with yogurt rice. Usually cilantro and lentils along with red chillies and tamarind are pounded in the stone mortar, made into balls and stored for many days. Without the addition of water the mixture stays good for a long time. These days some supermarkets or speciality stores carry them. I just finished the last store bought one and I wanted to have more of it. It can also be spread on a toast and enjoyed for breakfast.
Gadgets:
Blender ( Mixie)
Food Processor
Wok
Spatula
Measuring Cups and Spoons
Cloth/ Tray
Organic Fresh Cilantro - 1 bag ( cleaned and washed)
Udad Dhal - 3/4 cup
Channa Dhal - 3/4 cup
Red Dry Chilies - 8
Asafoetida - dime or 25 pi size piece
Extra Virgin Olive Oil - 3 tbsp for frying plus 3/4 cup for blending.
Dessicated Coconut - 1/2 cup ( optional)
Salt
Tamarind - 1 lime size
Preparation:
1. Spread the cilantro that is cleaned onto a towel or tray and allow it dry up and be water free.
2. In a wok add oil. Allow it to warm and add asafoetida and allow that to fry well. Then add the dhals and chilies and roast this mixture to golden brown.
3. Add tamarind to the mixture and grind into a coarse powder in the blender.
4. Add cilantro to the food processor along with the ground powder and blend adding the oil to get it into a pesto like consistency.
5. Store the cilantro pesto in a bottle in the fridge. Spread it on toast for breakfast or tortilla along with sauteed veggies for lunch.
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