Spice Rack Remedies! A Case for Coriander

Dear Aalayam family!

Onward we go..humbled by your love, support and reassurance - We are on the anvil of our 50th post!! Deepa and I take a moment to say THANK YOU!!  We love the creative process that goes on in our minds and through our inkwells to bring gorgeous and much loved features for Aalayam, and YOU are a huge part of it! So THANK YOU!  

What is any momentous event without some food eh? So, in continuation of the popular series of house hold spices and their curative properties, we introduce the Quintessential Coriander in....

Spice Rack Remedies! 
What our kitchen counter might hold, to cure what ails us.

Coriander seeds reign supreme in Indian households, used as the primary spice to flavor curries and stews. Photo courtesy - Sripriya Murthy Photography - Facebook.

Coriander (known as cilantro in its herb form) is a powerful bacteria fighter. The oil from coriander seeds destroys dangerous cells by damaging their membranes and interfering with cellular respiration. This process is effective in wiping out strains of E.coli and salmonella. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. Coriander has also been used as a folk medicine for the relief of anxiety and insomnia. 

My personal recipe book full of handwritten treasures from around my family!

Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid (Now, as a mommy who has given her daughters Woodwards Gripe Water for many a tummy ache situation, I can vouch for that!). Does that ring a bell? Most of Amma's family recipes had coriander, no wonder our tummies are so healthy and strong! Don't you think?

Coriander seeds were found, in a study on rats, to have a significant lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds.

It is no wonder that, most of us who have been consuming coriander in Rasams, Sambars, Puliyogare, Curry and other delectable Indian dishes find the curative properties of coriander familiar and oddly reassuring! And when combined with the "hot"  pain killing, blood pressure reducing and blood circulation boosting properties of the Indian Red Chili, they very well might lead the way as the spicy dynamic duo of disease fighting!

Red Chillies with curative capsacin are a staple spice combination with  coriander . Photo courtesy - Sripriya Murthy Photography - Facebook.

Now, lets prepare something comforting and familiar with these spices shall we? And make coriander the star of the show? How many of you know of and have enjoyed the tangy confluence of sweet and spice, lending itself to decorate many a South-Indian platter - Puliyogare? 

Puliyogare ( puḷi "sour" + ogara "rice" is a South Indian rice preparation served during festive occasions  served in temples in abundant quantities in organic cups and plates made of dried leaf! Puliyogare is also known as puḷihora ("sour rice" in Telugu) or pulinja in Tamil, and tamarind rice in English.

Turning the pages of my recipe book...with handwritten recipes from my Amma and Nana.

Puliyogare is traditionally made using cooked rice mixed with tamarind juice, peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin. It is a staple during festivals such as Ganesha Chaturthi and Diwali or any other ceremonious occasion. 

Wonderful recipes for Puliyogare and Puliyogare Gojju (the zesty sauce to be mixed with rice for instant gratification!) can be found dime a dozen on the internet! So, I encourage you to try your own version today!!

Black Pepper seeds add that serious smoky bite to most South Indian dishes. Photo courtesy - Sripriya Murthy Photography - Facebook.

Puliyogare is particularly known to be a specialty of the Iyengars community, and some of the best Puliyogare is made using my Amma's recipe for it! 

As I sit leafing through the recipe book, remembering fondly the lunch boxes with Karnataka style and Andhra style Puliyogare...."peppering" in my school and college days with fond memories..my friends vying for "Dabba swap" whenever I had Puliyogare for lunch.....I sigh..as I strive to ensure that the joys of  these traditional menu items may not be lost with my generation..Hope my kids find my recipe book valuable one day..that captures the hand-written love passed on from one generation to another...

The Classic Puliyogare - a mouthwatering must in a South Indian meal!

I remember the day when my best buddy and I had copious amounts of Puliyogare with glasses of wine to accompany our Sex and the City marathon on TV! Wow - what a combination and what fun!!

Do you have any fond food stories like this that make you smile? Memories so intertwined with your taste buds that whenever you eat a certain dish, positive associations come flooding back? Hope this spicy story was a good read for you! It definitely was a comforting walk down the memory lane for me!

Love,
Supriya

Avial - A Melange of Textures and Flavors!

Isn't it glorious that we can derive inspiration from world cuisine to create delicacies in our kitchens daily? Isn't it a blessing that we don't confine ourselves to the pallette and textures of one single cuisine, but seek a melange of flavors from harvests and spice bazaars around the world to satiate our taste buds?

If you are one after my own heart, then read on..about Avial, comfort food born in God's own country, Kerala (India) served with Quinoa, a nutritious grain-seed originated in the Andean regions of South America, resulting in a holy confluence of nutty textured grain, chunky vegetables in a creamy yogurt sauce topped with choppy coconut flakes and earthy curry leaves.



Avial served on a bed of Quinoa..from my Kitchen



Avial - a dish so succulent with textures and flavors..so rich in history and mythology, and a staple in a vegetarian Kerala meal "Sadya", has held my fascination for a long time. This dish was recently revived in my culinary memory, thanks to my sister-in-law..who I quote makes a "Wicked Avial"!

Quinoa is a staple now in our house. Pronounced KEEN-wah, this highly nutritious gluten-free seed is used as a terrific substitute of rice. Quinoa is an exceptional source of protein, good source of dietary fiber, B vitamins and iron. Quinoa is an ode to guilt-free eating!

Quinoa - a delicious and nutritious side dish



Inspired by this, I thought, what better way to bring together the spices, flavors and textures of South India and South America in one plate? This gave birth to my Avial Impetus!

Fall is the best season to make Avial because of the lush harvest vegetables which lend themselves beautifully to this dish.

Fall Vegetables are great for Avial

Vegetables commonly used in Avial are sweet potato, yam, plantain, pumpkin, carrots, beans, cucumber, drum sticks, snake gourd and avarai. This dish can be made into a gravy or into a semi-solid side curry.



Curry Leaves, Quinoa and Coconut Flakes



Avial captures the earthy flavors of curry leaves seasoned in coconut oil, with the tangy spice of a chili-cumin yogurt sauce blended with onions and coconut flakes.



Turmeric dresses the Yogurt sauce



Chunky Vegetables add coarse chewyness to Avial

Avial has a mythological significance too. It is supposed to have been invented by Bhima (one of the Pandava brothers) during his "Agnyathavaasa" exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve a meal for them. There were no sufficient vegetables to cook any single recipe for side dish, so Bheema used whatever available vegetables to make a new dish, which came to be known as Avial!!

So, if it worked for King Virata's court, it sure can work for me!!

I leave you with exquisite Avial from the Aalayam Kitchens served on a bed of Quinoa..

Love,

Supriya 

p.s. The royal blue block print patterned salad plates are from our friendly neighborhood Target! (pronounced as "TAAR JHAY" for hauteness). The Avial dish is an antique. The elephants are adding a touch of Kerala to the tablescape.



Lets have Chaat! - Indian Street Food Special



Tomato Chaat from my Kitchen - Plated and Served "Bengalooru Gaadi" style.

 The one thing I miss about India is the "Chaat". Spicy, Savory plated street food sold by enterprising vendors at every street corner, for instant hunger and craving satisfaction. Pani Puri, Sev Puri, Bhel Puri, Dahi Puri..the list goes on. There is no specific time for consuming these gastronomic delights, but generally the "Chaat" vendors get their mobile kitchens or "Chaat Gaadis" ready for operations after dusk everyday. Students returning home from school, office goers disembarking from the grind of the daily commute, couples young and old out for an evening stroll..all delight in the crunch, bite and kick of these salad-type dishes, which are prepared by tossing cooked and raw ingredients, spices and fritters all in one plate.


Masala Puri from my Kitchen - Diced Onions and Fritters on a bed of Spiced Pea Gravy 

 We find "Chaat" served in "desi" or Indian eating establishments here in the United States, however, nothing compares to the earthy taste and folksy flavors from the gaadis back home.
 

My now famous Global Gobi Manchurian - Fried Cauliflower topped with Spicy Asian Sauce

 So, I started whipping out these delicacies in my Kitchen..to my husband, my friends - Indian and American. My cravings for "Gobi Manchurian" which is India's ode to Chinese cuisine, was sated right in my kitchen. I will pass on my secret recipe to this gorgeous dish if you write to me at aalayaminspiration@gmail.com.

I will leave you with another "Chaat". Relish the casual irreverance of "Chaat". Enjoy your rainy weekend afternoons with a steaming cup of Masala Chai and Chaat...!!

Aloo Tikki Chaat from my kitchen - Potato Cutlets topped with warm Chickpea Gravy

Love,
Supriya.

Welcome to Aalayam!