This is one of the essential ingredients in Indian cooking, especially South Indian cooking. The leaves are consumed as herbs, and the seeds as spices. Fresh coriander leaves are mainly used for garnishing; you might have noticed them in many recipes.
Ground coriander or coriander powder is the one which I use in almost every other recipe. This has a nutty, citrusy flavor. The fresh ground coriander is so warm and intense.
Coriander seeds are spherical-shaped, small-sized balls with soft, ridge-like, yellowish-brown structures. They taste slightly bitter but work well when combined with other Indian spices. Ground coriander is used mainly to thicken the gravy and add flavor.
The regional name for coriander seeds is vara kathakali in Tamil, meaning dry coriander, dhaniyalu in Telugu, and dhania in Hindi.
I'm seeing other websites mentioning substitutes for the coriander seeds. However, the truth is that coriander seed cannot be substituted with any other closely related spices. This has a unique and brilliant flavor that's unimaginable to compare with other spices for the replacement.
How to use coriander seeds
Coriander can be consumed as a spice or in its ground form.
Using coriander seeds: It's good to use them whole. However, gently crushing them would enhance the flavor more and excellently merge with the food.
Using ground coriander: You may use store-bought ground coriander; instead, you may also make your own. This is much easier and budget-friendly, and the top is more flavorful than the store-bought version.
You will accept me only after trying these two versions on your own.
How ground the coriander
Dry roasting method: Dry roast the seeds in a pan and allow them to cool. Toasting allows the seeds to develop robust flavors. Grind them using a spice grinder or a mortar and pestle.
Sun drying method: If you are in a tropical region with bright sunshine, I suggest you try this sun-drying method. Simply spread coriander seeds in a large tray and keep them where they can receive maximum sunlight. One day of drying is enough for grinding.
Ground coriander made with either method may be stored in an airtight container for up to a few months.
Where to buy coriander seeds
Coriander seeds are available now in the leading grocery stores nationwide.
However, if you have Indian stores nearby, I suggest heading over there. The spices there are much fresher and budget-friendly. A big bag of coriander seeds will cost you a couple of dollars in Asian or Indian stores.
Online stores are also a great place to locate fresh coriander seeds.
Recipes with coriander leaves
Coriander Rice: This rice is made with coriander leaves. It's a great rice recipe for lunch boxes, and it's healthy and delicious.
Coriander Chicken: This recipe uses fresh leaves and is perfect for dinner. It can be served as a side dish or stand-alone main course.
Chicken breast with coriander leaves: This recipe is easy and quick. Perfect for weekday dinners.
Recipes with coriander seeds
Tomato rasam: This traditional and authentic rasam recipe is from Tamil cuisine. It is best served as a side dish for rice.
Udipi Sambar: A side dish from the famous Udipi cuisine. It is perfect as a side dish to rice. This healthy everyday recipe is perfect for all ages.
Recipes with ground coriander
Masala raita: A side dish made with plain yogurt where ground coriander is used as a flavoring agent.
Potato Cutlet: This is a tasty appetizer recipe in which this spice powder enhances the cutlets' flavor and taste.
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