Kothamalli Virai Kuzhambu

Ingredients

• - fresh coriander seed as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely.
3. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and half tsp turmeric. Cook 6 minutes.
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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
8. Add mashed dal: Add mashed toor dal and half cup water. Mix well. Simmer 10 minutes.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Kothamalli virai kuzhambu has an intensely roasted coriander aroma. Serve with steamed rice.