Kothumalli (Coriander leaves) Kuzhambu


  • 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


  1. Chop the coriander leaves (it should be one medium size bowl).
  2. Soak tamarind in water and squeeze out the juice. It should be one to one and half cup of tamarind water.
  3. In a kadai put one or two teaspoon oil and fry red chillies, coriander seeds, fenugreek seeds, pepper, jeera till it turn light brown. Add garlic flakes and sambar onion and fry for a while. Than add tomato cut into pieces. Add little salt so that the tomato will get fried quickly. Now add coriander leaves and few curry leaves. Fry for one or two more seconds in low flame. Cool it and grind to a fine paste.
  4. Mix the paste in the tamarind water along with turmeric powder and salt. Keep aside.
  5. In a kadai put the remaining oil and when it is hot add mustard. When it pops up, add few curry leaves and then add the tamarind juice. Mix well. If it is too thick, add a cup of water and stir well. Close with a lid and bring to boil. Allow to thicken in moderate heat.
  6. This kuzhambu stays good for two to three days.
  7. Tips: If you feel bitterness in your tongue due to stomach disorder, it is very effective in curing the same.


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