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.


  1. Hi Kamala,
    Thank you for this recipe. I tried it out and it came out very good!

  2. Thank you for visiting my site and your feedback.

  3. Prabhakar USA

    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.

  4. ShobiVatsan

    hi ..tried this and the output was awesome .. i had ths for 3 days …as the days passed by , the taste was becoming nice ….

  5. 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.

  6. V Murale Krishna

    Hi Madam, thanks for your recipes. Its really useful for the bachelors like us.

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