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How to Use Coleus Root in the Kitchen
Coleus Root (Coleus Forskohlii Forskolin) has been used in Indian cuisine for centuries, particularly in pickles and dips.
Additionally, it offers numerous health benefits, including anti-obesity and anti-inflammatory properties.
With its spicy and pungent taste, coleus root enhances the aroma and flavour of dishes. As a member of the basil family, its flowers are also aromatic and flavorful.
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Recipes:
Coleus Root-Mango Ginger Detox Drink (usli):
| Ingredients: |
| Coleus root and mango-ginger water |
50 gms |
| Mango ginger |
25 gms |
| Rock salt |
1 t.spoon/ as per taste |
| Lemon juice |
2 t.spoon |
| Black pepper powder |
¼ t.spoon |
| Water |
2 glasses |
| Recipe: |
| Take coleus root and mango ginger, and wash them thoroughly. |
| Finely chop them, then add salt and lemon juice. Let the mixture rest for 10-15 minutes. |
| Transfer the mixture to a blender, add one glass of water, and blend into a smooth paste. |
| Strain the blended mixture using a sieve, then add another glass of water. |
| Adjust salt and pepper to taste. |
| Serve at room temperature. |
| This wholesome detox drink is highly beneficial for weight loss and helps eliminate toxins, making it an excellent choice for individuals with obesity. |
Coleus Root-Turmeric Fermented Pickle:
| Ingredients: |
| Coleus root |
100 gms |
| Turmeric fresh |
100 gms |
| Cluster beans |
50 gms |
| Lemon juice |
½ cup |
| Carrot |
50 gms |
| Raw mango |
50 gms |
| Ginger |
50 gms |
| Green chilli |
25 gms |
| Lemon |
50 gms |
| Salt |
3 t.spoon |
| Recipe: |
| Wash and finely chop all the vegetables. Cut the lemon into eight pieces (use pickled preserved lemon if available). |
| Add lemon juice and salt, mix well, and transfer the mixture into a glass jar. |
| Pour water until it covers the vegetables, then close the lid. |
| Let it ferment for 10-15 days, stirring occasionally. |
| After 15 days, the vegetables will change in colour and flavour, becoming softer. |
| Serve as a flavorful alternative when fresh vegetables are unavailable or when children refuse to eat them. This appetizing and tangy pickle makes a great addition to lunch. |
Coleus Root-Tamarind Soup:
| Ingredients: |
| Coleus root finely chopped |
1 cup |
| Tamarind pulp |
½ cup |
| Oil |
1 t.spoon |
| Turmeric powder |
1 t.spoon |
| Black pepper |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Garlic |
½ t.spoon |
| Coriander leaves |
2 t.spoon |
| Salt |
As per taste |
| Water |
3 cups |
| Recipe: |
| Heat oil in a large frying pan over medium flame. |
| Add coarse black pepper, curry leaves, garlic paste, and turmeric powder. |
| Add coleus root and salt, sauté for 2-3 minutes, then add 1 cup of water and cook until the mixture becomes smooth. |
| Once smooth, add tamarind pulp and mix well. |
| Pour in 2 cups of water and let it simmer for 10-12 minutes. |
| Garnish with coriander leaves and serve hot with brown rice, pulao, or upma. |
| This nutritious and flavorful soup enhances appetite and aids digestion, making it a perfect addition to a party menu or an evening meal. |
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Herbs and Medicinal Plants
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