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 Kuzhambu (Coriander Leaves Kuzhambu) (coriander leaves kuzhambu). This is very good for health and can stay for two, three days.
Many kids hate to eat any greens. My elder daughter likes Methi leaves but have an aversion for Coriander Leaves. Even in Rasam, I used to strain all the coriander leaves before serving. Even in some article I learnt about how some people has aversion to coriander leaves, for them coriander leaves feel like a slime. So I always make this yummy Coriander Kuzhambu where we grind the coriander leaves with rest of the spices and even my elder daughter who has an aversion, loves this kuzhambu. This Coriander Kuzhambu is a perfect main course for Rice. A ladle of Kothamalli Kuzhambu (Coriander Leaves Kuzhambu) with hot steaming rice is a drooling South Indian Main Course.
Tips for making Kothamalli Kuzhambu:
- We can also make this kuzhambu without onion-garlic.
- We can cook the kuzhambu with more oil and cook till it gets thicker and becomes like a thokku consistency to have more shelf life.
- Adding a pinch of jaggery balances the tangy and spice flavors of the kuzhambu.
You may also want to try:
- Karivepillai kuzhambu : has a good flavor and packed with nutritional goodness
- Vatha Kuzhambu is a very traditional recipe in any Tamil Brahmin Kitchen. Vatha Kuzhambu has the balanced mix of tangy, spice and sweetness.
- Nataraja Iyer Rasam In this Tomato Rasam, we follow the recipe of a famous chef Nataraj Iyer where we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself.
Recipe card for Kothamalli Kuzhambu | Coriander leaves Kuzhambu:
Kothamalli Kuzhambu | Coriander leaves Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 24kcal
Indulge in the flavors of South India with our tantalizing recipe for Kothamalli Kuzhambu! This traditional dish is a delightful blend of fresh coriander, aromatic spices, and tamarind, creating a rich and tangy gravy that perfectly complements steamed rice or dosa. Join us on a culinary journey as we show you step-by-step how to create this flavorful and comforting dish that's loved by many for its vibrant taste and cultural significance.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- 1½ teaspoon Salt Adjust as needed
- 1 generous pinch Asafoetida (Asafetida / Hing)
For Grinding
- 2 cups Coriander Leaves Packed
- 2 teaspoon Coriander Seeds
- 0.25 teaspoon Fenugreek seeds
- 0.5 teaspoon Peppercorns
- 0.5 teaspoon Cumin Seeds
- 4-5 nos Red Chili
- 2 cloves Garlic
- 1 chopped Onion
- 1 chopped Tomato
- 2 teaspoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 optional Red Chili
- Few Curry Leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water for 10 mins and extract the juice.
Sauteing Grinding Ingredients
- Wash and chop the coriander leaves. Chop the onion, tomato and Garlic cloves. Heat the pan and pour two teaspoon of oil. Once the oil gets heated then add the cumin seeds, fenugreek seeds,black pepper, coriander seeds, red chilli and fry them in the oil till its color changes to light brown.
Toss Onions & Tomatoes
- Add the onion and garlic and fry them till its color changes to light brown. Add the tomato now and keep on frying them.
Grinding Process
- 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.
Tempering Process
- 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 asafoetida, 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.
Spice up the Tamarind Juice
- 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.
Serving Time!
- The healthy Kothamalli Kuzhambu (Coriander leaves Kuzhambu) is ready to serve with hot steaming rice.
Video
Nutritional Info
Nutrition Facts
Kothamalli Kuzhambu | Coriander leaves Kuzhambu
Amount Per Serving (0.25 cup)
Calories 24
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 3g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins and extract the juice.
SAUTEING GRINDING INGREDIENTS
- Wash and chop the coriander leaves. Chop the onion, tomato and Garlic cloves. Heat the pan and pour two teaspoon of oil. Once the oil gets heated then add the cumin seeds, fenugreek seeds,black pepper, coriander seeds, red chilli and fry them in the oil till its color changes to light brown.
TOSS ONIONS & TOMATOES
- Add the onion and garlic and fry them till its color changes to light brown. Add the tomato now and keep on frying them.
GRINDING PROCESS
- 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.
TEMPERING PROCESS
- 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 asafoetida, 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.
SPICE UP THE TAMARIND JUICE
- 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.
SERVING TIME!
- The healthy Kothamalli Kuzhambu (Coriander leaves Kuzhambu) is ready to serve with hot steaming rice.
