Dhania Kuzhambu

SpicySpicy Served HotServed Hot
based on 0 Ratings

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:
  • 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.
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
To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.


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