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
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy4
servings5
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
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.