Kothamalli Kuzhambu: A South Indian Delight
Dive into the vibrant flavors of South India with our Aromatic Cilantro Curry, a twist on the traditional Kothamalli Kuzhambu. This tangy, spicy, and herbaceous curry is a celebration of fresh cilantro, making it a perfect accompaniment to rice or dosas. Whether you're a fan of South Indian cuisine or looking to explore new flavors, this dish is sure to tantalize your taste buds and become a family favorite.
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Ingredients
- 2 bunch Fresh Cilantro roughly chopped
- 1/4 cup Toor Dal split pigeon peas
- 1 tbsp Tamarind Paste
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2-3 Dried Red Chilies
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetida hing
- 1 Onion finely chopped
- 2-3 Green Chilies slit
- 2 Tomatoes chopped
- 1/2 tsp Turmeric Powder
- 1 tbsp Jaggery or brown sugar, optional
Instructions
- Cook the toor dal in water until soft and mushy. Set aside.
- In a blender, grind the cilantro with a little water to make a smooth paste.
- Heat coconut oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, curry leaves, and asafoetida. Sauté for a minute.
- Add chopped onions and green chilies. Sauté until onions turn translucent.
- Add chopped tomatoes and cook until they turn mushy.
- Add the cilantro paste, turmeric powder, and salt. Mix well and cook for 5 minutes.
- Add the cooked toor dal and tamarind paste. Stir well.
- Add about 1 cup of water and bring to a boil. Simmer for 10 minutes.
- If using, add jaggery or brown sugar and mix well.
- Serve hot with rice or dosas.