I am extremely happy with the response I received for the first post of the year Panko Crusted Mushroom and Buttermilk Croquettes. When a recipe I liked to make is liked by others too, It gives me an immense sense of satisfaction, makes me smile within.
It’s winter time and the greens are abundantly available here but the variety I used to get in Delhi was huge and that I do miss here. I’m happy to see big and green bunches of fresh coriander in the market and I happily buy and use them in my cooking. I separate the leaves, stems and roots and use all of them.
The maximum flavour is there in stems and roots. Roots, I wash them thoroughly and add in my curries and lentils while they boil so that the roots release flavour. Later, I remove and discard the roots. The stems I use in my dry curries or in tempering. The green leaves gets used in making chutneys and as garnishes.
Recently, when I was storing the stems in the refrigerator after cleaning and segregating, a flash a thought came that why not make use of them in making a dry chutney like I make using the bottle gourd peel. I had a strong feeling that it would taste good.
So, I first experimented with a small batch which was appreciated by one and all in the family and that disappeared in no time. With the success of the small batch I plunged to make a bigger batch and was happy to see that it disappeared too very fast. Since, the experiment was successful, I am sharing the chutney recipe here.
I have kept the spice level very high as it tastes best that way but one is free to adjust the spice level as per their taste.
Crispy Coriander Stem Chutney
Preparation Time: 5mins | Cooking Time: 25-30mins | Makes about 1-1/2cups | Serves: 6-8 people| Difficulty Level: Easy
Coriander stems from two bunches of coriander, cleaned, washed and chopped
1-1/2tsp mustard seeds
6-7 green chillies, chopped
small handful of chutney daal (daaliya)
a big handful of peanuts
2tsp poppy seeds
2tsp sesame seeds
1/2tsp turmeric powder
a large pinch of strong aroma asafoetida
1tsp coriander powder
salt to taste
Heat oil in a pan (prefer to use a flat pan) though I used a karahi. Add mustard seeds and let them splutter.
Add green chillies and sauté till they wilt a little. Add peanuts and fry. Add daaliya (chutney daal) and sauté for a few seconds.
Reduce the flame and add poppy seeds and sesame seeds and roast till they turn golden in colour.
Add the turmeric powder, asafoetida and mix.
Tip in chopped coriander stems, mix and cook on high flame.
Add salt to taste and red chilli powder and mix.
Add coriander powder when the stems are completely cooked.
Spread the mix and reduce the flame and cook on low flame to avoid burning. Spreading helps even cooking.
Cook till crisp.
1. Flat pan ensures even cooking and also provides a larger surface area and helps in drying the stems faster.
2. Add the salt a tad less as the stems dry and become crisp on cooking.