Coriander Onion chutney

Coriander onion chutney - Kid's special

Ingredients:

   Onions - 

   Grated coconut - 4 tablespoon

   Green chilis - 4

   Fresh coriander - 1/2 cup

   Fried gram - 1 tablespoon

   Grape size tamarind

   

Procedure:

   Fry onions,green chilis ,tamarind and fried gramin the oil.Once it is fried,turn off the stove.

   Coriander leaves and grated coconut should be fried in the pan which is just removed from stove. (Mixture has to be fried in the hot pan).

   Blend the mixture in the mixer

   Add mustard,curry leaves and asafetida to the pan which has oil in it.

   Once it sputters,add the above mixture to the chutney.

Chutney is ready to serve!

Medicinal value:

Health Benefits

Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects.

Control of Blood Sugar, Cholesterol and Free Radical Production

Recent research studies (though still on animals) have confirmed all three of these healing effects. When coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When given to rats, coriander reduced the amount of damaged fats (lipid peroxides) in their cell membranes. And when given to rats fed a high-fat, high-cholesterol diet, coriander lowered levels of total and LDL (the "bad" cholesterol), while actually increasing levels of HDL (the "good" cholesterol). Research also suggests that the volatile oils found in the leaves of the coriander plant, commonly known as cilantro, may have antimicrobial properties.