Kothamalli kuzhambu is a healthy tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for two weeks. kulambu is travel friendly.
Puli KUZHAMBU
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.
Kothamalli kulambu
If you are thinking of tasty ways to make coriander leaves-based recipes, this kuzhambu is a great option. Spices along with coriander leaves give an aromatic flavor to the kuzhambu.
CAN I USE TAMARIND PASTE?
Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness.
CAN I SKIP TOMATOES?
Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes
The shelf life of coriander leaves kuzhambu
It stays good for 2 weeks in the fridge. For longer shelf life increase oil and reduce into a thick kuzhambu.
Spice for malli kuzhambu?
I have used pepper and red chilli for spice. Adjust the seasoning according to your taste. You can use sambar powder instead in that case adjust other ingredients accordingly.
COLOR OF THE curry leaves kulambu
the color of the kara Kuzhambu depends on various factors like the red Chilli, tamarind, tomatoes, etc.
WHAT SHOULD BE THE CONSISTENCY OF kothamalli kulambu?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
CAN I ADD skip small onions?
Yes, they are optional but it gives an amazing taste to kothamalli vendhya kulambu so I would recommend them.
Ingredients
Roast and grind
1 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1/4 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon sesame seeds 20 grams of coriander leaves 1/2 tablespoon sesame oil 1 teaspoon pepper 10 small onion 1 tomato 1/4 teaspoon turmeric powder 1 cup thick tamarind extract
Temper
2 tablespoons sesame oil 1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 teaspoon cumin seeds Curry leaves few Asafoetida
Kuzhambu
Small piece of jaggery 1+1/2 cup water
How to make kothamalli kuzhambu with step-by-step pictures
First, Add oil and heat
Furthermore add coriander seeds, mustard seeds, fenugreek seeds, pepper, cumin seeds, red chilli, and sesame seeds; saute well and roast well till they turn aromatic
Add small onions and mix well
Furthermore, add coriander leaves and turmeric powder; mix well and turn off the stove
Transfer and cool completely
Add tomatoes and grind well
Furthermore, add tamarind extract and grind again
Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot
Furthermore, Add mustard seeds and fenugreek seeds; let them splutter
Add cumin seeds, curry leaves and asafoetida; mix well
Furthermore, add ground masala; mix well and bring to boil
add water, salt, and jaggery; mix well and boil for 15 minutes
For longer shelf life add extra 2 tablespoon oil and boil till oil oozes out
