Healthy cooking tip, as far as possible for chutneys or thugayal add green chilies as it is rich in vitamin C & E

you can use the  coriander stems too while grinding. 

Adding finely chopped coriander stems while making rasam along with tamraind juice, tomatoes, hing, salt and rasam pdr improves the taste, then after adding dal water along with some dal mashed, add more chopped coriander leaves, then cover the rasam. 

Always use ghee for tadka for rasam.

 

Curry leaves while using in upma, samabr, rasam or any dish, as far as possible finely chop and use it, or else the precious Vitamin E is lost, as the leaves are discarded, not eaten by people. If desired, use few for garnish. 

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