Coriander leaves are very good for health. These are stimulant and tonic. They strengthen the stomach and promote its action, relieve flatulence, increase secreation and discharge of urine and reduce fever. It is highly beneficial in deficienceis of vitamin A,B1,B2,C and iron. Here is the recipe made of kothamalli leaves kuzhambu (coriander leaves kuzhambu). This is very good for health and can stay for two, three days.

Kothamalli Kuzhambu (Coriander leaves Kuzhambu)
Kothamalli Kuzhambu (Coriander leaves Kuzhambu)


Preparation Time10 mins
Cooking Time20 mins 
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian

Kothamalli Kuzhambu (Coriander leaves Kuzhambu)
Kothamalli Kuzhambu (Coriander leaves Kuzhambu)

Ingredients:
Coriander Leaves1 Bunch
Red Chilli4
Coriander Seeds2 teaspoon
Fenugreek Seeds1/2 teaspoon
Cumin Seeds1/2 teaspoon
Peppercorns1/2 teaspoon
Hinga generous Pinch
Tamarind1 small lemon size
Onion1 medium size
Garlic Cloves2
Tomato1 medium size
SaltTo taste
Oil1 tablespoon


For Seasoning:
Oil1 teaspoon
Red Chilli1
Mustard Seeds1 teaspoon
Curry LeavesFew

Method
  1. Soak the tamarind and extract the juice

  2. Wash and chop the coriander leaves. Chop the onion, tomota and Garlic flakes. Heat the pan and pour two teaspoon of oil. Once the oil gets heated then add the cumin seeds, fenugreek seeds,black pepper, coorinder seeds, red chilli and fry them in the oil till its color changes to light brown. 

  3. Add the onion and garlic and fry them till its color changes to light brown. Add the tomato now and keep on frying them. 

  4. Add the coriander leaves to the mixture now and continue frying for 2 minutes in the medium flame. Switch off the flame and allow the mixture to cool. Grind the mixture in the mixer. Add water if required while grinding and grind it to a nice paste. Set this ground coriander spice paste aside.

  5. Add the one teaspoon oil in the pan and once the oil gets heat then add the mustered seed. Once the mustered seeds starts pops up, add the asafotodia, red chilli and the curry leaves. Then add tamarind extract along with salt and allow it to boil till the raw smell of the tamarind goes off. 

  6. Add ground coriander-spice paste to the tamarind extract and keep the flame medium and allow the kothamalli kuzhambu is boil for 5 -8 minutes. Switch off the flame once the kuzhambu becomes thick.

  7. The healthy Kothamalli Kuzhambu (Coriander leaves Kuzhambu) is ready to serve with hot steaming rice.
  8. Kothamalli Kuzhambu (Coriander leaves Kuzhambu)
    Kothamalli Kuzhambu (Coriander leaves Kuzhambu)


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  1. I added a little ginger and coconut and it was really nice with boiled nice. Thank you.

    ReplyDelete
  2. the corriander (kuhamaali is a good heavy metal detox semms to good for autism childran

    ReplyDelete
  3. Never heard of this. Will try it out. It is more like a liquid form of thohayal.

    ReplyDelete
  4. Never heard of this one. Will definitely try it out. Looks more like a liquid thohayal.

    ReplyDelete
  5. Hi,

    I tried coriander kuzhambu it just tased excellent. I have tried your other recipes such irupuli kuzhambhu and kalyana rasam all of them came out well and its simply delicious. Thanks for sharing your recipes.

    ReplyDelete

 
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