Appalam Kuzhambu

Appalam Kuzhambu is a very simple “Vatha Kuzhambu”, Just using appalam, that’s the Indian fritter we commonly use. This is tasty and most preferably cooked on days when we run out of vegetables. I believe this is quite an authentic and easy recipe in traditional households in South India, and indeed a recipe from my… Continue reading Appalam Kuzhambu

Malli Kuzhambu/ Coriander Kuzhambu/ Dhaniya kuzhambu (video or reels In my instagram and FB)

This is a very easy and tasty recipe made with whole coriander seeds. It is spicy, tangy and tasty and goes well with hot rice and ghee, always and anytime an accompaintment with curd rice. It vegan and non-gluten.

Recipes like this are always handy and comes from family recipe saved already. The best part is this kuzhambu along with “Seeraga Kuzhambu” and ” Milagu Kuzhambu” are quite similar with one or two ingredients added or subtracted.

This kind of kuzhambu is always perfect when you don’t have much vegetables or no vegetables at home. For the flavor i have added small onions. It’s not mandatory to add veggies to it.

If you have vadagam you can add them too. also, this kind of kuzhambu quite beneficial during travel and won’t get spoilt at all. And, people add garlic pods to it. Do add if you like it.

Freshly grounded masala and ingredients are always aromatic and best. Imagine them with Hot rice and Ghee. The best.! It can be stored for a week in fridge as it has sesame oil relished in it as preservative.

Instead of vadagam use the regular tempering.

For video version do check Instagram and FB.


Tamarind – 2 lemon size

Small onions – 1 cup

Coriander seeds – 3 tablespoon

Black peppercorns – 2&1/2 teaspoon

Red chilies – 4 red chilies

Thuvar dal – 3 teaspoons

Cumin seeds – 1 teaspoon

Raw rice – 1 teaspoon

Mustard- 1 teaspoon

Fenugreek seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Asafetida cube – 1 small

Salt- for taste

Sambar powder – 2 & 1/4 tablespoon

Sesame oil – 1/4 cup + 2 teaspoon

Curry leaves

Jaggery – 1/2 teaspoon for taste (powdered)

Malli kuzhambu

Malli kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu


  1. Soak the tamarind in 3 cups of warm water.
  2. Heat a pan add 1 teaspoon of oil,. add red chilies, coriander seeds, thuvar dal, peppercorns. Saute them for 2 minutes.
  3. Then add the raw rice. Allow it to saute for a minute further. Once it’s done allow it cool down, transfer it to a blender and grind them to a smooth powder.
  4. Then in the same pan add 1/4 cup of Sesame oil, add the asafetida cube, once they are fried add 1/4 cuadd mustards, Thuvar dal & Fenugreek seeds, add curry leaves. Then add the small onions.
  5. Saute them together and then add turmeric powder, salt and then the Sambar powder.
  6. Add the grounded powder to that, saute together keeping the flame low.
  7. Then add the tamarind water. Mix together.
  8. Allow it cook for 8-10 mins. Let flavor gets mixed well. Add the jaggery powder. Let it stay for 4 minutes on medium to low flame boiling.
  9. Once it’s done, drizzle 2 teaspoons of sesame oil to the kuzhambu.
  10. Serve this hot with rice and some appalam / kootu /potato fry and also with some pachadi

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu


  1. Some prefer to use coriander powder instead of coriander seeds. I use the fresh whole coriander seeds and other ingredients as it gives a fresh aroma and taste.
  2. Jaggery is an option. You can skip them too. If you don’t like subtle sweet.
  3. I used small onions. You can use any vadagam. or even brinjal.
  4. Thuvar dal while frying for the powder is essential for me. But, it’s an option.
  5. For thickness of kuzhambu add 1 teaspoon of rice while frying and grinding. You can also use rice flour instead.
  6. Those who don’t have whole tamarind, use tamarind paste / puree.
  7. As mentioned, garlic is an option, adding crushed garlic pods are tasty as well.
  8. This can be stored in fridge for a week. Provided don’t use wet spatula.

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu



Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. Today i am with the recipe for homemade Vathal Kuzhambu podi – The homemade spice powder for this… Continue reading VATHAL KUZHAMBU PODI: (Iyengar Style)

Onion Vathakuzhambu |Recipe

I grew up in the house of grand mom, where hot rice and kzuhambu are always dominating with rice. Then carried the same in in-laws house making pot full of it and storing it. They usually have the best taste and aroma the next day. Even a fritter or a cup of yoghurt will do… Continue reading Onion Vathakuzhambu |Recipe

Coriander leaves moong dal sambar (with mithuku vathal)

I always used to add them in curries and sambar and rasam.! And have even made chutneys and thogayal’s out of it. But this time I wanted to try this differently. But I dint have thuvar dal, so had already cooked moong dal. So made this sambar with this dal. Let’s get into the recipe.… Continue reading Coriander leaves moong dal sambar (with mithuku vathal)

Radish sambar (Indian style)

Found some radishes on the store and it’s like “hey long time no see”. So I grabbed them and decided to make couple of things with it. Of course one after the other. First I thought of making a South Indian styled sambar. Then it’s been stocked up for some kuruma. Then comes the salad… Continue reading Radish sambar (Indian style)

Varuthadicha vathalkuzhambu (arachuvita kuzhambu)

Arachuvita vathalkuzhambu.! I personally love this version my mother in law makes and it tastes great. Probably you all would have notice or tasted it in some occasion or function as it’s common,easy to make and tasty too. Vathal kuzhambu are always comes to us as an emergency help 😜 when we don’t have anything… Continue reading Varuthadicha vathalkuzhambu (arachuvita kuzhambu)

Iyengar pulikaichal (spiced tamarind paste in Brahmin style)

Pulikaichal is a classic and authentic traditional recipe. It’s made with tamarind juice and spiced up with some ingredients which gives an excellent aroma and it is used to mix with Rice (popularly called as Puliyodharai/Puli sadham) This goes well with idly, Dosa and with few Tiffen variety. And it’s a yummy pickle to curd… Continue reading Iyengar pulikaichal (spiced tamarind paste in Brahmin style)