How to Use Coriander Root?
Use of Coriander (Cilantro) Root in South India
Habitually in our home we use coriander leaves for cooking. We usually throw the thick stem and the root of the coriander after plucking the tender leaves on them. I was not aware that coriander root can be used in cooking and how to use coriander root. Possibility of using coriander root in cooking was revealed to me when I was watching the television show, Master Chef Australia, 2011. There was this contestant, Mr. Kumar who used it in one of the preparations and explained about its use.
Coriander Root Pounded and ready to be added
Coriander Roots-before Cleaning
My worries about the Dirt on Coriander Roots
The coriander root we get in India in vegetable shops will be covered with mud.
Being in health care, I was worried and thinking about the numerous kinds of infections and infestations we can have if the roots are not properly cleaned.
I was more worried about my children getting those infections.
My first attempt at using Coriander Root
Honestly speaking, I was not very much convinced with the use of coriander roots. I thought of giving it a try with masoori daal. Masoori daal is a very common preparation in our house. It is said to be of very high nutritional values and easily digestible.
Well-cooked daal mixed with rice is often given to infants as an introduction to solid food. In masoori daal coriander leaves are usually used to give good flavour.
Coriander Roots after Cleaning
Cleaning of the Coriander Roots
Coriander roots are cut from the stalk keeping bottom one centimetre of stalk.
It was washed thoroughly and soaked in water for approximately fifteen to twenty minutes to clean any dirt or mud sticking on to the root or stalk. Washed thoroughly again.
The root and the stalk looked bright coloured and cleaner.
Coriander Root Powder
How to Prepare Masoori Daal with Coriander Root
My grandmother used to say when we cook daal at home; we can measure the daal approximately one fistful for each person. If there are five people for lunch, four or five fistfuls of daal will suffice.
So I have taken three fistful daal for four of us
Two dry red chillies
Medium size onion cut into small pieces
A pinch of turmeric powder
Two green chillies (split longitudinally)
Two coriander roots
Two tablespoons oil
Salt to taste
Daal is cooked thoroughly in a pressure cooker by adding salt, green chillies and a pinch of turmeric powder. It is churned thoroughly using a wooden mixer.
Coriander roots’ flavour is very intense. So I took only two roots. It is pound in the mortar and pestle. The smell of coriander roots as I pound away was very intense and intoxicating.
Daal is seasoned in a kadai (open vessel). After heating the oil dry red chillies are fried first. When their colour turned dark, chopped onions are added. When its colour tuned slightly dark, cooked daal is added. Pound coriander roots are added at the end and allowed boiling for some more time.
It can be served with rice or puri and chapattis. I am convinced that Masoori daal made by adding fresh pound coriander roots definitely makes a difference. The daal tasted heavenly and I want to try out more of corinader root recipes