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Home » Recipes » Vegan Recipes

Dhania Kuzhambu Recipe

Last Modified: May 30, 2021

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DHANIA KUZHAMBU

DHANIA KUZHAMBU- A NO ONION NO GARLIC KUZHAMBU WITH CORIANDER SEEDS. VEGAN. GLUTEN FREE.

Dhania Kuzhambu, as the name suggests , is a delicious finger licking kuzhambu made with a spice paste of dried coriander seeds, tamarind and dry red chilies. It often amazes me as to how the simplest of ingredients when combined in a sensible way, produces a dish that is fit for the king.

This dhania kuzhambu is a fine example of one such dish. When my dad fondly sent me the Samaithu Par books by Mrs. Meenatchi Ammal, little did i know, that i was about to be initiated into a culinary world which has authentic south Indian, Tamil, to be particular, written all over it.

Dhania Kuzhambu2

Tambrahm cuisine is strongly rooted in the belief that food is medicine. And hence, we have a plethora of recipes that would be prescribed lest you fall sick. For instance, dhania or coriander seeds boiled in water and consumed is said to aid digestion. But because this may not be palatable to many, the concept of rasam was introduced.

NO ONION NO GARLIC MALLI KUZHAMBU

This dhania kuzhambu is also one such way of consuming coriander seeds. This no onion no garlic kuzhambu will help you wing a delicious meal on a day when you have no substantial veggies to whip up a sambar or a kootu.

Dhania Kuzhambu4

This kuzhambu is best eaten with fried appalam or vadagam and hot rice. I make a double batch of this kuzhambu usually and store it in the fridge. We enjoy this the next day with some curd rice. I like eating this with dosa or idli too. The only thing that i observed about this recipe is that it calls for a tad bit more tamarind than the usual kuzhambu. This is perhaps to balance and round the flavors off. Shall we now check how to make dhania kuzhambu step by step?

Step by Step Instructions On How To Make Dhania Kuzhambu

Heat oil in a pan. Add hing. And immediately add coriander seeds, peppercorns, cumin seeds and dry red chilies. Fry on medium flame until fragrant and golden. Once done,immediately transfer to a plate and let cool.

dhania kuzhambu step by step
dhania kuzhambu step by step
dhania kuzhambu step by step

Soak a small lemon size tamarind in hot water for 10 mins. Once the tamarind has softened, drain the water and set aside. Add the tamarind and the fried spices to a blender. Add about ¼ c of water and grind to a smooth paste.

dhania kuzhambu step by step
dhania kuzhambu step by step
dhania kuzhambu step by step
dhania kuzhambu step by step

Heat sesame oil in the same pan which you used to fry the spices. Now add mustard seeds, urad dal and curry leaves.

dhania kuzhambu step by step
dhania kuzhambu step by step

Now to the pan, add the ground paste along with salt. Add the reserved water in which you soaked the tamarind to the blender, shake once and add this to the pan and mix well. Let the kuzhambu simmer till oil begins to separate and float on top.

dhania kuzhambu step by step
dhania kuzhambu step by step
dhania kuzhambu step by step
dhania kuzhambu step by step

Your dhania kuzhambu is now ready.

Dhania Kuzhambu3

Recipe For Dhania Kuzhambu

Dhania Kuzhambu3
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5 from 1 vote

Dhania Kuzhambu

Dhania Kuzhambu- A no onion no garlic kuzhambu with coriander seeds. Tastes best when eaten with hot rice and appalam. Vegan.
Prep Time10 mins
Cook Time25 mins
Course: Accompaniment
Cuisine: Indian- South
Servings: 3 persons

Equipment

  • Blender

Ingredients

  • 3 tablespoon Sesame oil Indian Nalla Ennai
  • 1 tspMustard seeds
  • 1 tspUrad dal
  • ⅛ th teaspoon Hing
  • 12 Curry leaves
  • 2 teaspoon Salt or to taste

Spice Paste

  • 15 g Tamarind or a small lemon sized
  • 1 c Hot water
  • 1.5 tablespoon Coriander seeds Dhania
  • 6 to 7 Dry Red Chilies
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Peppercorns
  • ½ teaspoon Sesame oil

Instructions

  • Soak the tamarind in hot water for ten mins.
  • In the meanwhile, heat a pan with 1 teaspoon 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 tablespoon 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.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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