Kothamalli Kuzhambu | Coriander leaves Kuzhambu
A Delicious SouthIndian MainCourse!

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Adjust Servings:
1 Small Lemon Size Tamarind
As Needed Salt
A Generous Pinch Asafoetida (Asafetida / Hing)
For Grinding
2 Cups, Packed Coriander Leaves
2 Teaspoon Coriander Seeds
0.25 Teaspoon Fenugreek seeds
0.5 Teaspoon Peppercorns
0.5 Teaspoon Cumin Seeds
4-5 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, Optional Curry Leaves

Healthy & Tasty Coriander Flavoured Kuzhambu!

  • Traditional Recipes


  • For Grinding

  • For Tempering



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.

If you like this kuzhambu, you can also try Curry Leaves Kuzhambu (Kariveppilai Kuzhambu)

Video Version of Kothamalli Kuzhambu

Kothamalli Kuzhambu Recipe | Coriander Leaves Kuzhambu
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10 mins

Soaking Tamarind

Soak tamarind in warm water for 10 mins and extract the juice

5 mins

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.

2 mins

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.

2 mins

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.

5 mins

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.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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7 Comments Hide Comments


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.

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