KOTHUMALLI KOZHAMBHU a.k.a CORIANDER CURRY? Don’t make that face; It is true that there is a curry named coriander curry which is very famous among South Indians, especially Tamil Nadu people. The ancient South Indians used coriander as spinach and make this curry which goes well with rice and even roti. My grandmother used to make this curry whenever she found coriander in bulk quantities.
Normally, people from South grow coriander at home since it has huge benefits which makes all of us believe that coriander is not just for garnishing dishes. Apart from Kothumalli Kozhambhu, coriander is used in most of the dishes we cook.
Health Benefits of Coriander
As per the Indian government survey, there are 72.96 million cases of diabetes in the adult population. For your knowledge, coriander is a great stimulator of the secretion of insulin in diabetes patients. Do we need any more benefits? Of course, yes. Coriander is also a massive source of dietary fiber, manganese, and iron. They are rich in Vitamin C, Vitamin K, and protein. In addition, coriander reduces bad cholesterol and helps in increasing the levels of good cholesterol. These are just a few of the health benefits of coriander leaves one can get by including coriander leaves in their daily diet.
There are many Kothumalli recipes and Coriander is the main ingredient of these because it is said to be good for the digestive system and helps your liver to function smoothly. That apart, it also gives a nice aroma and makes the dish look tempting!
So, if you are a person who loves exquisite authentic south Indian curries, then you have arrived at the exact destination. This coriander curry will be thick and solid rather than a stew-like structure. It will be a perfect taste of spicy-sour combo when you have it along with rice. Pappads will add great taste to this combination.
OMG, it is tempting and I have already started craving for it. Come on, let’s see how to prepare Coriander Curry or Kothumalli kuzhambu in an authentic way.
Ingredients for Kothumalli Kozhambu
- Coriander bunch – 2
- Oil – 4 Tablespoons
- Mustard seeds – 1 tsp
- Fenugreek or Methi – 1 tsp
- Red chilies – 4
- Turmeric powder – ¼ tsp
- Red chili powder – 2 tsp
- Coriander powder – 3 tsp
- Salt as per taste
- Water – 1 cup
- Tamarind pulp
- Castor sugar – 1 tsp
Preparing Coriander Curry
- Soak tamarind along with some rock salt in 1 cup of Luke warm water. Make sure the tamarind should be not more than a small lemon size.
- Heat the Kadai, add 2 Tbsp Gingelly oil. Gingelly oil is the best fit for making coriander curry. However, you can also use any other edible oil of your choice.
- Once the oil is hot, temper 1 tsp mustard seeds.
- After the crackling of the mustard seed stops, add 1 tsp of fenugreek or Methi and 4 slit red chilies.
- Now add the chopped coriander to the Kadai and sauté it in medium flame until it is reduced to half.
- Add ½ tsp of asafoetida powder and mix well.
- Add ¼ tsp turmeric powder, 2 tsp red chili powder, and 3 tsp coriander powder and sauté it until the raw smell goes. You can adjust the quantity of chili powder to your taste.
- Meanwhile, extract the tamarind pulp. Let it be thick which can be made by using minimum water.
- Add the tamarind juice extracted to the coriander mixture and let it boil until the water content gets evaporated.
10. Add 1 tsp of castor sugar or Jaggery to enhance its flavor. Saute it till you get the consistency of chutney.
Coriander curry is ready to relish. It is generally savored by mixing with hot rice and a spoon of fresh ghee. It can also be enjoyed as a side dish with Chapati, Dosa, or Idli.