Cilantro Soopa ~ for Jihva:Cilantro

Coriander flavor in full force, this cilantro soopa is a scintillating spicy preparation that would soothe the hunger pangs and mitigates the migraine pains. Natural ingredients pure flavor in full display, this original recipe from me is a dieters delight and tasty alternative to cream/butter/flour filled western soup preparations.

Cilantro Soopa
(makes about 2 servings)

1 teaspoon coriander seeds
1/2 teaspoon cumin
1/4 teaspoon black peppercorn
1 tablespoon tamarind pulp - soaked in a cup of water and juice extracted
1 tablespoon - crushed jaggery
1/4 teaspoon salt or to taste
1 cup finely chopped fresh cilantro leaves
1 teaspoon oil and tadka ingredients

Dry roast coriander seeds, cumin and black peppercorn in a small cast iron skillet. Powder to fine in a spice grinder, without adding any water.

In a vessel, add a teaspoon of oil. Heat. Add a sprig of curry leaves, pinch of mustard seeds and asafetida. Sauté few seconds until leaves start to brown.

Add tamarind juice, crushed jaggery and coriander powder. Also salt and about two cups of water. Bring to boil. Add cilantro leaves. Simmer for few minutes until leaves wilt. Switch off the heat. Serve warm. Excellent to sip or drink without rice.

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Soopa=Sanskrit for rasam/chaaru like preparations.
© Recipe and Photos Copyright 2009 Indira Singari

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We had a busy weekend. More than usual, because we are expecting my in-laws this Thursday. I am excited about their visit and the possibility of learning more from them. They are my gurus and great persons in general. Counting the hours…

If my posts read out of touch with current fads of food blogosphere, contact elusive (what’s new, right? :)) in the coming months, you know the reason.

Naturally, the home is going major upside-down cleaning ritual. So l needed an easy meal for lunch. An omelette filled with cilantro and some steam-cooked vegetables. Cilantro omelette, is what made me fell in love with cilantro. Even though it’s quite ubiquitous growing up, I used to have no opinion about cilantro, but one hungry day during college days similar to the one I had today, I made this. Boom… it’s been a technicolor Jai Ho for cilantro from then on. If this is your first time with cilantro, or looking for something new with cilantro, try this egg based recipe. You would love cilantro and always fondly remember the flavor it brings to the eggs.

Cilantro on Egg

Cilantro Omelette
(for two adults, for a light meal)

5 eggs of good quality
1/2 cup finely chopped cilantro leaves
1/2 cup, finely chopped red onion or shallots
1 green chilli - finely chopped
1/4 teaspoon salt or to taste

Break eggs into a big cup. I always remove yellows because of their overtly chemical taste and smell. Keep them if you are immune/ accustomed. Add salt and lightly beat. Add cilantro, onion and green chilli. Mix well.

In a cast-iron skillet, heat a tablespoon of oil or ghee over medium-high heat. Add eggs mixture and gently swirl to spread eggs to the edge of skillet. When omelette is lightly brown at the edges, turn opposite side. Cook for couple of minutes to pale red. Serve hot.

For light meal, steam cook vegetables. Cut avocado to slices. Place them on a plate with omelette. Add tomato chutney or salsa for little bit of zing. There you go, a light meal that won’t take long to prepare and helps to keep the energy up.

© Recipe and Photos Copyright 2009 Indira Singari

Cilantro Omelette with Avocado, Steamed Vegetables and Tomato Chutney ~ Meal Today

This is my entry to lovely food blogger Cilantro’s Cilantro Jihva Event.

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