Kothamalli kuzhambu, coriander leaves gravy

Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.

Karuvepillai kuzhambu is one of my favorite kuzhambu, that i keep for few days in fridge and enjoy. Wanted to try the same with coriander leaves too. I had a small bunch of coriander to finish before going to India trip, so made kothamalli kuzhambu and clicked too. Wanted to schedule, but somehow could not schedule before going.

Now that I am back from India trip and had complete rest to get rid of the slight jet lag yesterday, today made sure first thing I make post in my blog. The trips was as usual packed with travel, visiting relatives, loads of cooking and fun times together, eat outs, roaming around and what not! Now you know why I could not make post in midst of all these.

Do try kothamalli kuzhambu if you have not tried before. Best way to include the green in kuzhambu.

Kothamalli kuzhambu recipe

Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.

• 4 or 5 plants Coriander leaves (1 cup packed)
• 1 tbsp Tamarind
• 1 tbsp Sambar powder
• 1/4 tsp Turmeric
• 8 Small onion
• 10 flakes/cloves Garlic
• 1/4 tsp Jaggery
• Salt – as needed

To temper

• 2 tbsp Oil
• 1/2 tsp Mustard
• 1/4 tsp Methi seeds
• 1 tsp Urad dal
• 1 tsp Toor dal
• 1 tsp cumin seeds
• 1 sprig Curry leaves

1. Soak tamarind for 20 mins minimum in hot water. Extract the pulp and adjust water to 2 cups
2. Chop peeled onion and garlic into circles.
3. Grind cleaned coriander leaves with very little water, smoothly.
4. Heat oil in kadai, temper with mustard, methi seeds, urad dal, toor dal, cumin seeds and curry leaves. Add chopped onion, garlic and fry for 2 minutes in medium flame.
5. Once garlic is fragrant, add tamarind juice, sambar powder, turmeric, salt and ground coriander leaves.
6. Adjust water, bring to boil.
7. Boil until thick (7-8 mins) and add Jaggery. Once dissolved, switch off the stove. Thickens slightly once cooled, so switch off accordingly.

• You can add 1/2 cup  more coriander leaves.
• If tamarind is less, then you might get raw green smell of the coriander leaves. So, add tamarind , sambar powder accordingly.
• Replace sambar powder with 2 tsp red chilli powder, 1 tsp coriander seeds powder in this recipe if you do not have sambar powder.
• Adding jaggery a tiny bit will balance the taste smoothly.

Step by step pictures:

1. Soak tamarind for 20 mins minimum in hot water. Extract the pulp and adjust water to 2 cups
2. Chop peeled onion and garlic into circles. Grind cleaned coriander leaves with very little water, smoothly.
3. Heat oil in kadai, temper with mustard, methi seeds, urad dal, toor dal, cumin seeds and curry leaves. Add chopped onion, garlic and fry for 2 minutes in medium flame.
4. Once garlic is fragrant, add tamarind juice
5. Add sambar powder, turmeric, salt and ground coriander leaves. Bring to boil.
6. Boil until thick (7-8 mins) and add Jaggery. Once dissolved, switch off the stove. Thickens slightly once cooled, so switch off accordingly.

We had with chow chow kootu, small potato fry.

The post Kothamalli kuzhambu, coriander leaves gravy appeared first on Raks Kitchen.

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