Kothamalli (Coriander leaves) Kuzhambu

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.