In India, you get coriander from the local vegetable seller much like loose change. Sometimes it gets thrown in by the “kaaigari kaaranâ€? to sweeten a deal where he has already padded up the price. But here, coriander is classified as a herb. My mom would have a minor heart attack when she discovers how much I pay for the herb… My mother would also frown on the quantity that I am forced to buy. For the dollar that I pay, I get a obscenely (considering what I need per meal) large kattu of kothamalli.
Anantha is having difficulties storing coriander to prevent it from rotting or drying up. Any suggestions ?
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Deepa
Aug 17th, 2006 at 10:58 am | #
Cut the kothmir (coriander). Make sure the leaves are not wet from the store. Make sure you do not wash them before. Store the non-washed, cut kothmir in brown paper bags.
When you need to use it, take a handful out and wash them before adding to your food. Kothmir stays fresh for 5 days.
Try it and do let me know of your suggestions.