Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda)

Root vegetables, as if happy to be unearthed, usually mingle well with other vegetables by being subtly sweet. But when it comes to Gingerroot-the rhizome, it’s quite another story.

Like an unruly tiny tot, ginger is full of attitude. Potent, pungent and incomparable, it is nothing like other rhizomes or root vegetables. To put it gingerly, ginger is never needed in pounds, just a small quantity is enough to liven up an otherwise ordinary culinary experience. And Indian cuisine, one of the mother cuisines in the world, pairs ginger with garlic and coriander. The pungency of ginger is controlled and counteracted with more pungent flavors. What a way to civilize the taste of ginger! A perfect pairing appreciated by mature palates.

Ginger, garlic and coriander, together ground into a smooth paste is something that I often use in my daily cooking. Almost all traditional tomato and coconut based curries (pulusu, subjis) need at least a teaspoon of ginger-garlic-coriander paste. So depending on the market price of these three ingredients or my time constraints, I prepare this paste in quantities large (which would last for at least two weeks) or small (just enough for that day’s meal).

Here is my recipe for ginger-garlic-coriander paste, and an entry to “Jihva for Ginger” event. Hosted from Scotland by lovely Rosie of “What’s the recipe today, Jim?”.


Ginger-Garlic-Coriander Paste ~ for “Jihva : Ginger” event.

Recipe:

Ginger root - peeled, sliced to small pieces - Half cup
Garlic - peeled and sliced to small pieces - Quarter cup
Fresh coriander (cilantro) -finely chopped - 1 cup
Salt - quarter teaspoon

Take them all in a blender/food processor or in a mortar. Grind them to smooth consistency without adding water. Remove to a clean glass jar, seal tightly and store in the refrigerator. (Remains fresh from one week up to a month.) Whenever needed, take the required amount with a clean spoon.

To Jihva participants:
Rosie is in the process of moving and requesting “Jihva-Ginger” entries as early as possible.

Posted by Indira©Copyrighted in The Essentials, Indian Ingredients, Indian Kitchen, Kottimera(Cilantro), Ginger & Sonti, Jihva For Ingredients (Monday January 29, 2007 at 2:33 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

13 comments for Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda) »

  1. What a perfect piece of ginger. I had no idea that this paste could store for a month. I am going to make a batch.

    Comment by Gini — January 29, 2007 @ 3:01 pm

  2. I loved that picture too.
    Interesting to note that this stores up to a month! Especially with cilantro in it, and no oil content? I have seen garlic paste etc. preserved in oil, so I thought oil was necessary for preserving.
    I am a fan of stuffs like this with long shelf life.

    Comment by RP — January 29, 2007 @ 3:10 pm

  3. Hi Gini: It’s very convenient to have a jar full of ggc paste.

    Hi RP: No extra water and adding the salt, usually keeps the paste fresh from two weeks to a month. Even back at home in India, we do not add oil to the paste, still it remains fresh when refrigerated.

    Comment by Indira — January 29, 2007 @ 3:39 pm

  4. I am becoming a fan of your site, Indira! I was wondering what to do with the bunch of coriander sitting in my fridge (after trying your Palak Paneer recipe) until I saw this post. Glad that the paste can keep for a month.

    May I know if I can make up tomato-based curry gravies (w/ onion, green chilli) and store in the fridge too, or are they better freshly made? Thanks in advance for your advice!

    Comment by I-Chun — January 29, 2007 @ 9:17 pm

  5. Lovely pic!!! and what a perfect entry for ginger!!!!

    I also add about half a lemon sometimes. This helps to maintain the colour of the paste. :)

    Comment by Coffee — January 30, 2007 @ 5:28 am

  6. Beautiful picture Indira and good to know that it stays that long. I too make pastes and keep but for only a week. Does the garlic stay ok ?

    Comment by sandeepa — January 30, 2007 @ 6:09 am

  7. If you want to make pastes last longer,I just put the paste in a ziploc bag,and spread it flat evenly(in a layer) .I think rest this bag in the freezer on a flat surface….when frozen you can break them into chunks and use. Also try small silicone ice cube trays

    Comment by Supriya — January 30, 2007 @ 9:01 am

  8. Hello I-Chun: I think tomato based curry gravies can stay fresh up to a week, when refrigerated. More than that, they won’t taste that good. I am guessing here and I usually prepare them freshly for that day. Hope this helps.

    Usually it goes bad because of coriander, Sandeepa.

    Coffee and Supriya: Thanks for sharing your tips.

    Comment by Indira — January 30, 2007 @ 1:38 pm

  9. Supriya already gave the tip.. I freeze mine, too.
    And to I-chun - I keep my curry pastes in the freezer too, in a ziploc bag upto a month. Though, I have to confess, I prefer freshly made stuff :)

    Comment by Sakshi — January 30, 2007 @ 1:39 pm

  10. Thanks for all your tips! They’re really helpful for a Chinese learning to cook authentic Indian dishes. Good Indian restaurants are hard to find in Taipei where I’m based, so I’m really glad to find this blog and to be able to discuss cooking methods with so many chefs here :)

    Comment by I-Chun — January 30, 2007 @ 7:27 pm

  11. Hi Indira,

    Back to your blog after a long time.

    We also add green chillies to this paste. You will always find three pastes in our house: ginger; garlic; and ginger, garlic, chillies and cilantro. The latter goes great with most meats. For veggies, I prefer finely chopped garlic to garlic paste.

    Indira replies:
    Thanks for mentioning Mahanandi at your website, Niket.
    Yes, sometimes I add green chillies also to this paste.

    Comment by Niket — March 16, 2007 @ 10:10 am

  12. I’m trying to recreate a number of recipes shown to be by a good friend’s grandmother - she made a red ginger/garlic/chili paste she would freeze and use in small chunks in EVERYTHING. If anyone could suggest appropriate proportions for those three ingredients to make a paste like this, I would be so grateful. Nothing tastes the same without it.

    Comment by Sarah — April 23, 2007 @ 5:55 pm

  13. Hi Indira…

    When i started cooking i didnt know ABC of it.. ur site has helped me a lot…. its in detail n interesting… thanks :) Jus one doubt.. Do we have to dry Coriander leaves etc .. is it okie to wash all the ingrediants n use them as is without drying them, am jus concerned tht water shudnt spoil the paste…

    Comment by neelima — May 29, 2007 @ 9:35 am

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