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Kothamalli (Coriander leaves) Kuzhambu

A 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.

Kothamalli (Coriander leaves) Kuzhambu

Recipe rating: N/A
Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes

A 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

  • Red Chillies – 4 to 5 Nos

  • Coriander seeds – 1 tablespoon

  • Fenugreek seeds – ½ teaspoon

  • Black Pepper – 1 teaspoon

  • Jeera – 1 teaspoon

  • Garlic flakes – 4 to 5 Nos

  • Sambar Onion – 10 Nos

  • Tomato – 1 No

  • Turmeric powder – 1/4 teaspoon

  • Gingelly oil – 3 to 4 tablespoons

  • Mustard – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

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.
  • Add garlic flakes, sambar onion, 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 coriander leaves and few curry leaves.
  • Cool the mixture and grind it into a fine paste.
  • Mix the paste in the tamarind water along with turmeric powder and salt. Set aside.
  • In a separate pan, heat up the remaining oil and add mustard.
  • When it pops, add curry leaves and then pour in the tamarind juice. Stir well, adding one cup of water if the mixture is too thick.
  • Cover with a lid and bring to a boil, then simmer on medium heat until it thickens.

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.
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