Kitchari and cilantro chutney are the best of friends! Both detoxifying and they go so well together. The tangy-sweet and spicy flavor of the chutney makes the kitchari experience so much better!
Cilantro (the leaves) and coriander (the cilantro plant seeds) are powerful aids to digestion. According to Ayurveda, allergen reactions result from improper digestion and an accumulation of ama (toxins) in the physiology, which weakens the immune system and distorts the body's response mechanisms. Cilantro and coriander, by enhancing digestion, work to alleviate the root cause of allergen reactions. Just two days ago I ate some Soy processed "sausage" and the next day I woke up with terrible allergies! I was sneezing uncontrollably all day and my skin was itching all over. I decided then to make Coriander seeds tea to cool my body and to pacify my allergic reaction and it definitely helped!
While cilantro and coriander are both very cooling for the summer, according to Ayurveda, coriander is actually a refrigerant and a thirst quencher when made into a cool tea. Coriander also offers a powerful boost to the digestive system in the summer months when digestion tends to be a bit weaker. Cilantro is a source of vitamins A, K, and C, as well as copper, manganese, iron, magnesium, and calcium. Coriander seeds have been shown to support healthy blood sugar levels and arterial and cardiovascular health. This beautiful plant contains antimicrobial, antioxidant and detoxifying qualities.
Cilantro, has been used for thousands of years as a natural blood purifier and detox agent. In one study, cilantro was found to help detox lead from the body.
I have already posted the recipe for the kitchari, so here I will just explain how to grill the kitchari patties crusted in organic corn meal and how to make the chutney! I do not recommend eating left overs but sometimes when I have extra kitchari this is what I do with it!
- 1 `Bunch of Cilantro (triple-washed) If you have a vitamix or blentec you may use the thicker stems. If you are using a regular blender use the leaves and tender thiner stems only.
- 1/4 Cup Dry coconut, flakes or chips
- Juice of 1 lime
- 1 tsp salt
- 2 dates, pitted
- 2 tbs Jalapeño, minced
- 1/2 tsp Cumin, freshly ground
- 1/4 cup water
Place all the ingredients in your blender and process until the cilantro is fully blended and the chutney is homogeneous.
- Cold Kitchari, (scroll down for recipe)
- 1 cup Organic corn meal
- 1/4 cup coconut oil
Prepare a plate or clean surface to place your patties.
Place the corn meal in a wide bowl.
Using your hands make two inch balls of kitchari and roll them in the corn meal crusting them on all sides, flatten two sides making patties and arrange them flat a dish.
Heat a cast iron or non-stick pan/Griddle and add a dollop of coconut oil. When the oil is hot but not smoking place the patties and allow them to brown on one side before turning them. You may need to add a dollop of coconut oil as the patties will absorb it! If you notice that the patties look a little dry you may brush a little oil on them and turn them.
When the patties are golden brown on both sides bring off the griddle and serve topping them with the cilantro chutney! Make this dish even more beautiful and alkaline by serving the patties over a bed of arugula for blanched kale and top them with radishes, herbs and sprouts!