Malli kuzhambu or Dhaniya Kulambu with video using whole coriander seeds or kothamalli vidhai.
This malli kulambu is spicy, tangy and absolutely lip smacking. This is also a vegan and gluten free recipe.
Everyone must have Kulambu recipes like this one in their repertoire to save the day especially when they do not have any vegetables at home.
This malli kuzhambu is perfect to take for long trips or travels as it does not spoil easily.
Like Seeraga Kulambu, this kulambu also does not have any vegetables and I learnt this also from my Mom-In-Law.
This dhaniya kulambu also does not need any vegetables, not even onions, except for few garlic pods.
I love kulambus that uses freshly ground masalas as the flavor and aroma is simply awesome.
Like some kulambus, this one also tastes even better on the next day than on the day you prepare this.
My MIL makes this so well and I wanted to make it pretty badly and share it with you all.
So when she visited me last month, I got a chance to learn this from her and I felt quite heady while I was making this Kulambu as the aroma was increasing my appetite manifold. I’m sure you will also like it as much as I do.
The addition of sesame oil at the end is to enhance the flavor of the kulambu by balancing the heat of the whole spices and tartness of the tamarind.
If you do not have thalippu vadagam, use ½ tsp each of mustard and cumin seeds and ¼ fenugreek seeds for seasoning.
Note before making Malli Kulambu:
- The tamarind used in this kulambu has to be a bit high. So use the quantity that will equal 2 Indian lemons.
- Roast the whole dry spices over low flame taking care not to burn them.
- Use gingelly oil for the traditional aromatic kulambu. If you are not comfortable with the aroma, use any unflavoured vegetable oil.
- Instead of sambar powder, you can also use kulambu milgai thool if you have on hand.
- Using cold pressed sesame oil or gingelly oil will enhance the flavor and aroma of the kulambu.
This malli kulambu stays good for 3 to 4 days at room temperature itself without getting spoiled and you also don't have to keep reheating it often to keep it good.
Check out other kuzhambu recipes like chettinad kalyana vathal kulambu, karuveppilai poondu kulambu, chettinad kara kuzhambu, ennai kathirikkai kulambu, kathirikkai verkadalai kulambu and maa vathal mor kulambu
Malli Kulambu Video:
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Malli Kuzhambu recipe details below:
Malli Kuzhambu Recipe
- Tamarind – 2 small lemon size
- Garlic pods – 15
- Coriander seeds – 3 tbsp
- Black pepper corns – 3 tsp
- Cumin seeds – 3 tsp
- Whole dry red chilies – 3
- Sambar powder – 2 tsp
- Turmeric powder – ¼ tsp
- Vengaya Kari Vadagam – ¼ tsp
- Jaggery - 1 tsp grated
- Salt – to taste
- Gingelly oil – ¼ cup + 3 tsp
- Heat ¼ cup water in a bowl and soak the tamarind in it.
- Heat a pan with 1 tsp oil. Add coriander seed, pepper corn, cumin seeds, whole dry red chilies and roast till they change color and the aroma arises. Take the pan off fire and let it cool down completely.
- Transfer to a mixie jar and powder it to a coarse consistency.
- Drain the tamarind and add it to the mixie jar, add garlic pods and using the water used for soaking the tamarind, grind the contents to a fine paste.
- Heat ¼ cup oil in the same pan. Add vengaya vadagam and let it crackle. Add the ground paste to the pan and mix well.
- Add ¾ cup water to the mixie jar and rinse it well and add it to the pan.
- Add turmeric powder, sambar powder, salt and mix well. Close the pan with a lid and simmer the flame completely.
- Let the kulambu cook for 5-7 minutes. Now add the jaggery, mix well and cook for 2 more mins over medium flame. By now the oil will be floating on top.
- Take the pan off fire. Drizzle 2 tsp oil on top of the kulambu, stir well and close with a lid. Let it rest for 7-10 mins for the flavors to mix well and settle.
- Serve this malli kuzhambu with hot rice and papads or vadams.