Discover a flavorful and therapeutic Indian dish – a kuzhambu made with aromatic coriander leaves and spices. Learn how it can alleviate stomach disorders. This kuzhambu can be stored for two to three days.
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Kothamalli (Coriander leaves) Kuzhambu
6
servings10
minutes25
minutesA kuzhambu made with fresh coriander leaves and other Indian spices. This kuzhambu can be stored for two to three days. It’s an effective treatment for curing bitterness caused by stomach disorders.
Ingredients
Fresh coriander leaves – 1 bunch
Curry leaves – few
Tamarind – Small lemon size
Sambar Onion – 10 Nos
Garlic flakes – 4 to 5 Nos
Tomato – 1 No
Red Chillies – 4 to 5 Nos
Coriander seeds – 1 tablespoon
Fenugreek seeds – ½ teaspoon
Black Pepper – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
- For seasoning:
Gingelly oil – 3 to 4 tablespoons
Mustard – 1 teaspoon
Asafoetida powder – 2 pinches
Curry leaves – few
Red Chilli – 1
Directions
- Chop one medium-sized bowl of coriander leaves and soak tamarind in water, squeezing out one to one and a half cups of tamarind juice.
- In a frying pan, heat one or two teaspoons of oil and fry red chillies, coriander seeds, fenugreek seeds, pepper, and cumin until they turn light brown. Remove and keep it aside.
- Same kadai put few drops of oil and add sambar onion, garlic flakes and tomato cut into pieces.
- For quicker frying, add a pinch of salt. Fry for one or two more seconds on low flame, then add few curry leaves and coriander leaves and fry for few more seconds.
- Cool the mixture. First put the fried red chillies, coriander seeds, pepper, cumin, fenugreek in a mixie jar and grind it to a coarse powder. To this add the fried onion, garlic, tomato, curry leaves and coriander leaves and grind it into a paste adding little water.
- Remove and add required water and make it semi liquid and keep aside.
- In a separate pan, heat up the remaining oil and add mustard.
- When it pops, add asafoetida powder, curry leaves, red chilli and then pour in the tamarind juice.
- Add turmeric powder, salt and stir well. Close with a lid and allow to boil.
- When it starts boiling, add coriander leaves paste and mix well.
- Cover with a lid and bring to a boil, then simmer on medium heat until it thickens.
Recipe Video
Notes
- This kuzhambu can be stored for two to three days.
- As a bonus, it’s an effective treatment for curing bitterness caused by stomach disorders.
Hi Kamala,
Thank you for this recipe. I tried it out and it came out very good!
Thank you for visiting my site and your feedback.
Hi
My name is prabhakar from USA, I am having some passion cooking, I would say your website is instrumental in nudging my cooking skills I thank you so much for this, I tried this recipe, it came out very well, once again I am requesting you to post the recipes for various rasams, I hope you post the recipe for rasams soon.
Thanks
hi ..tried this and the output was awesome .. i had ths for 3 days …as the days passed by , the taste was becoming nice ….
HI Shobi Vatsan,
Thank you for your feed back.
Hi, I ve tried out this kuzhambu and it cane out very well. But, I do have some of this kuzhambu left over. Can I use it in some other way as some other kuzhambu???
Pls give some suggestions…
Yes. In a tablespoon of oil fry some chopped onion, tomato. Add some vegetable cubes (like potato, cauliflower, carrot, peas etc) and fry for few seconds. Add a pinch of salt and enough water and bring to boil till the vegetables are soft. Then add the left over Kuzhambu and allow to boil for few seconds.
Hi Madam, thanks for your recipes. Its really useful for the bachelors like us.