I was in no mood to cook. It was the weekend, and at least once or twice a week, it’s no big deal to order food from outside. Right? But, we really didn’t want to step out for long, so we took a look at the various restaurants, which could deliver food at our doorstep. And, I liked none of them. Wasn’t up for Biryani, no noodle dish, no pizza, or any other thing. Nothing created a spark in my mind, and I thought, I might as well feed our hungry selves and get over it.
So, the menu was set, as usual a last-minute task that I excel in. Dal Tadka, whole-wheat Tandoori Rotis and Coriander salad. I was excited for the coriander part only. It sparked joy (Marie Kondo style).
As a young girl, I always thought what these coriander leaves were meant for in a salad or side-dish like this? Aren’t these supposed to be meant only for garnish? My aunt, Tamanna Mamiji, who’s my mother’s sister-in-law, made this quick recipe with super fresh coriander leaves. “My mum used to make it and feed us when we were kids,” she once told me.
The truth is, I could eat my Rotis with it, without any other sabzi. It’s tangy, spicy and fresh. Also, this mix of coriander leaves and lemon juice, is loaded with vitamin C. Goes out and shows, how one shouldn’t underestimate small or simple things. And that night, never did I imagine that this tiny side-dish could do the trick for me, and boost my dull mood.
Who likes to step out in winter anyway? Go, try this coriander sabzi, salad or side-dish–whatever you may like to call it–that can be made in less than five minutes.
Recipe: Coriander salad (serves one or two)
1 cup fresh coriander (roughly chopped)
juice of half a lemon
salt to taste
¼ tsp red chilli powder
a pinch of cumin seeds
In a bowl, mix all the ingredients. Mix well for 30 seconds and you’ll notice that the size of the coriander batch has shrunk a bit. Salt does it, I think. When it does, go ahead and serve it with a hot Roti.