Exploring Indian Dishes That Skip Coriander and Cumin
Indian cuisine is renowned for its vibrant flavors and aromatic spices, with coriander and cumin being two of the most commonly used. However, there is a wealth of traditional Indian dishes that do not rely on these spices. This article will delve into some of the most well-known Indian foods and recipes that typically do not include coriander or cumin, allowing you to explore the rich diversity of Indian culinary arts.
Popular Indian Dishes Without Coriander or Cumin
While coriander and cumin are staples in many dishes, there are many Indian recipes that rely on a variety of other herbs and spices. Here are a few must-try Indian dishes that skip coriander and cumin:
Dosa
A thin and crispy crepe, dosa is a South Indian delicacy made from fermented rice and lentil batter. It is a versatile dish often served with coconut chutney and sambar, a lentil-based vegetable stew. The batter is usually poured into a hot pan to form a delicate crepe, making for a perfect breakfast meal.
Idli
Another South Indian staple, idli are steamed cakes made from the same fermented batter used for dosa. Soft and fluffy, they are a comforting and healthy option, often served with a variety of chutneys and sambar. These steamed cakes can be eaten any time of the day and are a favorite among breakfast enthusiasts.
Pav Bhaji
Created in the bustling streets of Mumbai, pav bhaji is a savory spice blend served with buttered bread rolls (pav). The dish is known for its combination of vegetables, spices, and a blend of aromatic herbs. While coriander is sometimes included in variations, the classic version typically avoids this ingredient, relying instead on a mix of garam masala to define its taste.
Aloo Gobi
This vegetable-based dish, often known as aloo gobi, features potatoes and cauliflower sautéed with a blend of spices, including turmeric, ginger, and garam masala. While there are regional variants that may incorporate coriander, the classic recipe rarely includes this herb, preserving a harmonious balance of flavors.
Upma
A savory dish from the South, upma is a semolina-based preparation flavored with vegetables, mustard seeds, and curry leaves. Known for its light texture and delightful taste, upma is a meal that caters to both vegetarians and non-vegetarians, making it a versatile option for any occasion.
Bhel Puri
A popular street snack, bhel puri is a delightful mix of puffed rice, chopped vegetables, and a tangy tamarind sauce. Often garnished with crispy chickpea noodles (sev), this dish is a perfect blend of crunchy and moist, providing a satisfying bite. The key to its unique taste lies in the mix of spices and ingredients rather than in coriander or cumin.
Rasam
This South Indian soup, made with tamarind, tomatoes, and a variety of spices, is another dish that can vary in its composition. While it often includes several aromatic spices, a version that eschews coriander and cumin can still offer a flavorful and comforting broth.
Pongal
A traditional South Indian dish, pongal is made from rice and lentils, often flavoured with black pepper, ginger, and ghee. It is typically served with coconut chutney or sambar, providing a delightful array of tastes and textures. Without the dominant presence of coriander and cumin, pongal offers a unique experience in texture and flavor.
These dishes exemplify the rich diversity of Indian cuisine that can be enjoyed without relying on coriander and cumin. By exploring these flavors, you can further appreciate the creativity and adaptability of Indian cooking traditions.
Most of these dishes can be prepared without coriander for garnishing, and cumin and curry leaves can be avoided in the seasoning. Feel free to experiment with them to offer a change in your regular menu, and enjoy the distinctive flavors that these aromatic spices bring to Indian cuisine!