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Dhania Kuzhambu3
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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
  • 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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