Kothimbir Vadi - Coriander wedges

One of my favorite greens and an integral part of an Indian kitchen, Kothimbir (dhania or coriander) is packed with vitamin C and has many health benefits. It is mostly used as a garnish, added to chutneys, salads and dips.

When the green is available in plenty it can be cooked along with flours and spices to create a delicious savory side dish- Kothimbir vadi.  
Goes well with curd rice or livens up a meal of plain daal and roti.

One bunch fresh coriander
Jowar flour 2 tbsp estimated
Chana dal flour 4 tbsp estimated
Rice flour 2 tbsp estimated
3-4 tblsp oil
½ tsp turmeric
¾ tsp chilli powder
One tsp sesame seeds
Fresh lemon juice
1 tsp sugar
Salt to taste

First wash and chop coriander. Add to it: juice of half a lemon, a tsp of sugar, turmeric, chili powder, sesame seeds, 1 tbsp oil, and salt to taste. Mix well and keep aside for 15 minutes. This helps the coriander let out its juice.
Now start by adding the various flours to the coriander mixture spoon by spoon. Usually we add the flour in the ratio of 1 Jowar flour: 2 Chana dal: 1 Rice flour. As you add the flour, keep mixing. Continue the addition till you get a thick, stiff dough. Do NOT add any water.
Take a dish or shallow vessel that you can keep in a steamer. Apply a little oil to your hand, make a smooth ball of the dough, and pat it into a dish with an edge. The patted dough should be approx 1- 2 cms deep. Steam it for about 10 minutes. Let cool. Cut into small wedges.
Add a little oil to a shallow flat pan. When it is heated, add some mustard seeds, a pinch of asafoetida and turmeric. Place the wedges on the pan and shallow fry on low to medium flame till crispy and brown.  

1. The proportion of ingredients in this dish is not hard and fast. A lot depends on the amount of juice secreted by the coriander. Again, how much of any spice to put depends on your personal taste and preferences.

2. If you do not have enough of any one flour you can add a little more of the other. But atleast some chana dal flour is required to give the wedges their taste and texture. If you prefer you can add Bajra flour too. Remember that Bajra is somewhat bitter in taste.  After making the dough you might still have some flour left over. That is perfectly ok.

3. Instead of lemon juice you can add tamarind pulp, and add gur instead of sugar.

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