Malli Kuzhambu Recipe | Dhanyiya Kuzhambu | Coriander Seeds Kuzhambu Recipe
Coriander Seeds are an integral ingredient in most of the Kuzhambu / Sambar / Rasam varieties. This Malli Kuzhambu made with Coriander seeds (Dhaniya) as a key ingredient has a dominant and rich flavor of coriander seeds and tastes yummy when served with hot white rice and a spoon of Gingelly oil.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
Heavy Bottomed Pan
- 1 Lemon Size Tamarind 1 tablespoon of tamarind paste
- 1 tsp Salt adjust to your taste
- a Pinch Asafoetida (Asafetida / Hing)
- ¼ Cup Coriander seeds 1 Cup - 250ml
- 6 Red Chili
- 1 tsp Peppercorns
- 2 tsp Oil
- 1 tsp Oil
- 1 tsp Mustard seeds
- Few Curry leaves
Preparing Grinding Ingredients
Heat Oil in a pan. Add mustard seeds and allow it to sputter. Add curry leaves and give a mix.
To the pan, now add the tamarind juice along with salt and asfoetida. Let the tamarind juice boil in medium flame for about 5 mins to get rid off the raw smell of the tamarind
Next, we need to add the ground Dhaniya-spice paste and give a good mix. Allow the kuzhambu to boil for about 5-7mins in medium flame
Dhaniya kuzhambu will become little thick in consistency. We can fry sundakkai vathal in ghee and add it or we can add cooked ladysfinger or drumstick too.
Serve the delicious Dhaniya Kuzhambu with hot steaming rice along with a teaspoon of sesame oil and enjoy the kuzhambu!
- We can add vegetables like ladies finger, drumstick, shallots (baby onions) or plain fried Sundakkai Vathal to make this kuzhambu much richer
Serving: 1Cup | Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g