Growing Coriander in Small Spaces: Tips for Urban Indian Homes

North Indian dals and curries are never complete without a sprinkle of fresh coriander leaves, while Tamil Kothamalli Rice and Maharashtrian Kothimbir Vadi use the seeds in unique ways. South Indian kitchens grind the stems and leaves into chutneys, and even coriander roots are valued for their strong aroma in Bengali fish curries. Having fresh coriander at hand makes everyday cooking tastier and more fragrant.

What Parts of the Coriander Plant Do We Use?

• Leaves: Cilantro leaves, added fresh to curries, dals, chaats, and salads.
• Stems: Blended into chutneys and marinades for added flavour.
• Seeds: Used as whole or ground spice for tempering, pickles, and masalas.
• Roots: Intensely aromatic and used in some traditional gravies and curry bases.

How to Grow Coriander in Small Spaces

Even if you live in a flat with no garden, coriander can thrive in your balcony or on a sunny kitchen window. Here are things you need:

• Pots or Containers: Medium-sized pots or recycled containers with holes at the bottom for drainage.
• Potting Soil: Light, well-draining soil mixed with compost or kitchen waste manure.
• Seeds: Make sure to use quality non-treated coriander seeds for growing your own coriander at home. Also, check out our Complete Coriander Growing Kit to order everything you need to grow coriander at home.
• Sunlight: Place pots where they get at least 4–5 hours of direct sunlight daily.
• Watering: Keep the soil slightly moist but not soggy. Overwatering can rot the roots.

Planting and Caring for Coriander in Pots

Fill your pot with loose potting soil mixed with organic compost. Sow the crushed coriander seeds about 0.5 cm deep and cover lightly with soil. Sprinkle water gently. Within a week, you will see small shoots appearing. Thin out crowded seedlings to give each plant enough space to grow. Keep the soil moist by watering a little every alternate day or when the top feels dry. Fertilise lightly with homemade compost tea or diluted buttermilk every two weeks to encourage lush green leaves.

Harvesting Coriander the Right Way

Coriander can be harvested within 3–4 weeks of sowing. Instead of pulling out the entire plant, cut the outer leaves from the base with clean scissors, leaving the centre leaves to keep growing. This way, you can enjoy multiple harvests from the same pot for several weeks.

A Quick Recipe - Coriander Garlic Chutney

Here’s a simple recipe to use your home-grown coriander.

• 1 cup fresh coriander leaves (with stems)
• 6-7 cloves peeled garlic
• 1 green chilli
• 5 tbsp curd
• Salt to taste

Grind coriander, garlic, and chilli with curd into a smooth paste. You can also add water to improve the consistency depending on how smooth you want it. Add salt as needed. This chutney pairs well with parathas, pakoras, and rice meals.

Growing coriander in small spaces is simple, rewarding, and perfect for urban Indian homes. With just a pot, some seeds, and a sunny corner, you can enjoy a steady supply of this fragrant herb even in that small place in your balcony. Plus, there’s nothing like adding home-grown fresh herbs to your cooking - it makes every dish fresher and healthier.

Happy gardening!