Kothamalli Virai Kuzhambu

Method

1. 1

   Prepare coriander seeds: Dry roast 2 tbsp kothamalli virai (coriander seeds) in a pan 3-4 minutes until golden and very fragrant. Cool and grind to a fine powder.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes.

5. 5

   Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and half tsp turmeric. Cook 6 minutes.

6. 6

   Add roasted coriander powder: Add the freshly roasted and ground coriander powder. Fry 2 minutes — the freshly roasted powder is aromatic and earthy.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Add mashed dal: Add mashed toor dal and half cup water. Mix well. Simmer 10 minutes.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Kothamalli virai kuzhambu has an intensely roasted coriander aroma. Serve with steamed rice.