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Kothamalli Kuzhambu (Coriander Leaves Kuzhambu) Recipe

Kothamalli Kuzhambu (Coriander Leaves Kuzhambu) is a popular Indian Curries
Author :
On :
Monday, 7 August, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1 bunch - kothamalli leaves (coriander leaves)
  • 3 or 4 - Red Chilli
  • 1 tsp - Coriander seeds
  • 1/2 tsp - Fenugreek seeds
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - black pepper
  • 1/2 tsp - asafetida
  • 1 - small Lemon size Tamarind
  • 1 medium size Onion (or 9 to 10 small Onions)
  • 3-4 - Garlic flakes
  • 1 - medium size Tomato
  • Curry leaves
  • 1/2 tsp - Mustard Seeds
  • 3 tsp - oil
  • 1.5 tsp - salt
  • How to Make Kothamalli Kuzhambu (Coriander Leaves Kuzhambu):

    1. Chop the coriander leaves.
    2. Soak the tamarind and extract the juice.
    3. Chop the onion, tomato and garlic flakes.
    4. Heat the pan and pour two tsp of oil.
    5. Once the oil gets heated then add the cumin seeds, fenugreek seeds, black pepper, coriander seeds, red chilli and fry them in the oil till its colour changes to light brown.
    6. Add the onion and garlic and fry them till its colour changes to light brown. Add the tomato now and keep on frying them.
    7. Add the coriander leaves to the mixture now and continue frying for 2 minutes in the medium flame.
    8. Switch off the flame and allow the mixture to cool.
    9. Grind the mixture in the mixer. Add water if required while grinding.
    10. Add the ground mixture in the tamarind water
    11. Add the one tsp oil in the pan and once the oil gets hot then add the mustard seed. Once the mustard seeds starts popping up add the asafoetida and the curry leaves.
    12. Then add the ground mixture + tamarind water. Mix them well. Add water if the mixture is very thick.
    13. Add the salt and heat the mixture in the medium heat for 5-10 mins.
    14. The healthy Kothamalli Kuzhambu (Coriander leaves Kuzhambu) is ready to serve.
    15. Recipe courtesy: Subbu's Kitchen.


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