Coriander leaves/Kothamalli/Cilantro Kuzhambu
Cilantro or kothamalli, as it is called in Tamil, is a very versatile herb, with a host of health benefits. Apart from adding an incredible flavor to food, it also helps the body in the detoxification process. It is a very powerful antioxidant due to the high content of the flavonoid-quercetin. This high antioxidant status of cilantro, makes it a very powerful tool in fighting diseases brought on by excessive inflammation in the body. Very powerful reasons to include cilantro in our daily diet.
This kuzhambu is a medley of ground cilantro and spices simmered in a tamarind gravy. Adding a pinch of jaggery really helps in balancing out the flavors.
Ingredients:
Cilantro leaves- 1 small bunch (stalks removed, thoroughly washed and roughly chopped)
Tamarind-a small lime sized ball (Alternatively, 2 tsps of the readymade tamarind paste can be used)
Tomatoes- 1 (roughly chopped)
Turmeric powder- 1 tsp
Jaggery- a small lump (optional, but imparts a sweet- sour flavor in the kuzhambu)
Oil- 4 tsps ( Sesame oil is recommended for bringing out the best flavors in this kuzhambu)
Salt- to taste
Ingredients for the spice paste:
Coriander seeds- 1 tbsp
Cumin seeds- 1 tsp
Black peppercorns- 1 tsp
Fenugreek seeds- 1 tsp
Channa dal- 1 tbsp
Dried red chillies- 2 to 3 (adapt it to your spice preference)
Tomatoes- 1 (roughly chopped)
Cilantro/Kothamalli
Preparation of the spice paste:
In a kadai, heat 2 tsps of oil. Add all the ingredients mentioned for the spice paste. Saute on a medium flame, until the ingredients appear to lightly brown. Set this aside. To the same kadai, add the roughly chopped tomatoes and the cilantro. Let them cook for a couple of minutes in the heat of the pan. Once it cools down a bit, grind all the fried ingredients, adding little water, to make a smooth paste. Now, the spice paste is ready.
Spices for seasoning:
Mustard seeds- 1 tsp
Asafoetida-a generous pinch
Preparation of the kuzhambu:
In a kadai, heat 2 tsps of sesame oil. When hot, add in the mustard seeds and the asafoetida. Once the mustard seeds splutter, add in the tamarind extract, turmeric powder and salt. Allow it to boil over a medium flame until the raw smell of the tamarind is minimized. Add jaggery now, if using.
Dilute the already prepared spice paste with the needed water, if the paste appears too thick. Add this to the boiling tamarind gravy. Cook the kuzhambu slightly covered, over a medium flame, until fully done.
Transfer to a serving bowl.
This healthy kuzhambu pairs well with rice and some stir fry, and also fills in very well as a side for idli, dosa etc.
Notes:
1. If using tamarind ball, soak the tamarind in warm water prior to the actual cooking. This will soften it up a bit, and make the extraction easier. If using readily available tamarind paste, dilute 2 tsps of this paste in water.
2. The spiciness in this kuzhambu is really balanced out, by adding jaggery.
I
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| KOTHAMALLI/CILANTRO KUZHAMBU |
Cilantro or kothamalli, as it is called in Tamil, is a very versatile herb, with a host of health benefits. Apart from adding an incredible flavor to food, it also helps the body in the detoxification process. It is a very powerful antioxidant due to the high content of the flavonoid-quercetin. This high antioxidant status of cilantro, makes it a very powerful tool in fighting diseases brought on by excessive inflammation in the body. Very powerful reasons to include cilantro in our daily diet.
This kuzhambu is a medley of ground cilantro and spices simmered in a tamarind gravy. Adding a pinch of jaggery really helps in balancing out the flavors.
Ingredients:
Cilantro leaves- 1 small bunch (stalks removed, thoroughly washed and roughly chopped)
Tamarind-a small lime sized ball (Alternatively, 2 tsps of the readymade tamarind paste can be used)
Tomatoes- 1 (roughly chopped)
Turmeric powder- 1 tsp
Jaggery- a small lump (optional, but imparts a sweet- sour flavor in the kuzhambu)
Oil- 4 tsps ( Sesame oil is recommended for bringing out the best flavors in this kuzhambu)
Salt- to taste
Ingredients for the spice paste:
Coriander seeds- 1 tbsp
Cumin seeds- 1 tsp
Black peppercorns- 1 tsp
Fenugreek seeds- 1 tsp
Channa dal- 1 tbsp
Dried red chillies- 2 to 3 (adapt it to your spice preference)
Tomatoes- 1 (roughly chopped)
Cilantro/Kothamalli
Preparation of the spice paste:
In a kadai, heat 2 tsps of oil. Add all the ingredients mentioned for the spice paste. Saute on a medium flame, until the ingredients appear to lightly brown. Set this aside. To the same kadai, add the roughly chopped tomatoes and the cilantro. Let them cook for a couple of minutes in the heat of the pan. Once it cools down a bit, grind all the fried ingredients, adding little water, to make a smooth paste. Now, the spice paste is ready.
Spices for seasoning:
Mustard seeds- 1 tsp
Asafoetida-a generous pinch
Preparation of the kuzhambu:
In a kadai, heat 2 tsps of sesame oil. When hot, add in the mustard seeds and the asafoetida. Once the mustard seeds splutter, add in the tamarind extract, turmeric powder and salt. Allow it to boil over a medium flame until the raw smell of the tamarind is minimized. Add jaggery now, if using.
Dilute the already prepared spice paste with the needed water, if the paste appears too thick. Add this to the boiling tamarind gravy. Cook the kuzhambu slightly covered, over a medium flame, until fully done.
Transfer to a serving bowl.
This healthy kuzhambu pairs well with rice and some stir fry, and also fills in very well as a side for idli, dosa etc.
Notes:
1. If using tamarind ball, soak the tamarind in warm water prior to the actual cooking. This will soften it up a bit, and make the extraction easier. If using readily available tamarind paste, dilute 2 tsps of this paste in water.
2. The spiciness in this kuzhambu is really balanced out, by adding jaggery.
I
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