Dhania Kuzhambu

SpicySpicy Served HotServed Hot
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Dhania Kuzhambu- A no onion no garlic kuzhambu with coriander seeds. Tastes best when eaten with hot rice and appalam. Vegan.

 

Servings: 3 Preparation time:
Ingredients:
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid Tamarind (a small lemon sized)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated (Hot) water 1 cup
  • Sesame Oil, Sesame Seed Oil, Gingelly Oil Sesame oil (Indian Nalla Ennai) 3 tbsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds 1 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal 1 tsp
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing (a large pinch)
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves 10 ( to 12)
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Spice Paste:
  • Coriander Seeds, Hara Dhaniya Coriander seeds ( Dhania) 1.5 tbsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Dry Red Chilies 6 (to 7)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds ½ tsp
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Peppercorns 1 tsp
  • Sesame Oil, Sesame Seed Oil, Gingelly Oil Sesame oil ½ tsp

Instructions (Preparation Steps):

  • Soak the tamarind in hot water for ten mins.
  • In the meanwhile, heat a pan with 1 tsp oil.
  • Fry coriander seeds, cumin, peppercorns and dry red chilies on medium flame till fragrant and golden.
  • Once done, transfer to a plate and let cool.
  • When the tamarind has softened, remove from the water and reserve the water.
  • Add tamarind and the fried ingredients to a blender .
  • Add ¼ c of water to the blender and blend to a smooth paste.
  • In the same pan that you fried the spices, heat 3 tbsp sesame oil.
  • Once the oil is heated, pop the mustard seeds, add urad dal and curry leaves to this.
  • Once the urad dal turns golden, add the ground paste along with salt and mix well.
  • Add the reserved water to the pan now and mix.
  • Simmer this mixture till oil begins to separate and float on top.
  • Once oil begins to float, the kuzhambu is ready to serve.
  • Serve hot with rice and appalam.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2065 likes
When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering
427 likes
Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
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