How To Make 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.
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. 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 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.
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 1/4 c of water and grind to a smooth paste.
Heat sesame oil in the same pan which you used to fry the spices. Now add mustard seeds, urad dal and curry leaves.
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.
Your dhania kuzhambu is now ready.
Recipe For Dhania Kuzhambu
- Tamarind a small lemon sized
- Hot water 1 cup
- Sesame oil (Indian Nalla Ennai) 3 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Hing a large pinch
- Curry leaves 10 to 12
- Salt to taste
- Spice Paste:
- Coriander seeds ( Dhania) 1.5 tbsp
- Dry Red Chilies 6 to 7
- Cumin seeds ½ tsp
- Peppercorns 1 tsp
- Sesame oil ½ tsp
- 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.