Belonging to the family of Umbellliferae plants, parsley is known by the name of Ajmoda in India. Parsley is popular for imparting a lively look and appeals to an otherwise drab looking dish and is also liked for the distinct flavor it adds to the dish. This green leaf is rich in Vitamin c, Vitamin K, and Vitamin A and does not add any calorie to your food.
Parsley leaves add an aroma to your food which lingers on for quite some time. They are used equally in vegetables, egg, fish, and even meat. They are also known for their digestive value, especially after a heavy meal, providing a refreshing feeling to the body. On the other hand, they are widely used for preparing wine and Rosemary tea in the Western part of the globe.
Parsley is used in most parts of India as a spice herb. Starting from soups, and vegetable curries to non-vegetarian specialties, parsley has its own contribution in making the Indian cuisine so tasty and special.
Parsleys and potato combinations are very popular. To prepare a parsley-potato dish, all you need to do is boil half-cut baby potatoes in water till the potatoes become soft. Next, drain the water and mix a bit of olive oil. Sauté the combination in a pan and garnish it with garlic. When the potatoes turn brown, add pepper and salt to taste including a handful of parsley leaves. You can go for add some cheese as well if you want to. In south India, coconut 'chutneys' are especially savored with parsley leaves in order to add fragrance and flavor. Coconut chutney is special kind of pickle which is made of coconut and other spices and is garnished with parsley leaves. Additionally, they are used in salads. In the southern part of India parsley leaves are widely used in curries and you will find them in almost all delicious southern curries. Apart from curries, this herb is available in all South Indian sauces and pulses. A variety of seafood delicacies in south India is also dressed with parsley leaves for the mouth watering aroma and flavor.
Since ages, Indian spices are known for their smell, flavor, and fragrance. These spices have added to the traditional taste and authenticity of the Indian cuisine and are popular all over the world. Their aroma and fragrance are what make the taste and smell of Indian food so distinct from all other cuisines.
