Kothamalli Kuzhambu | Coriander leaves Kuzhambu
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.
Servings: 4 people
Calories: 24kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
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
Nutrition
Serving: 0.25cup | Calories: 24kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g