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


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