Discover a flavorful and therapeutic Indian dish – a kuzhambu made with aromatic coriander leaves and spices. Learn how it can alleviate stomach disorders. This kuzhambu can be stored for two to three days.
Kothamalli (Coriander leaves) Kuzhambu
6
servings10
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
Sambar Onion – 10 Nos
Garlic flakes – 4 to 5 Nos
Tomato – 1 No
Red Chillies – 4 to 5 Nos
Coriander seeds – 1 tablespoon
Fenugreek seeds – ½ teaspoon
Black Pepper – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
- For seasoning:
Gingelly oil – 3 to 4 tablespoons
Mustard – 1 teaspoon
Asafoetida powder – 2 pinches
Curry leaves – few
Red Chilli – 1
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.
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.