Coriander seed Kuzhambu is a traditional kuzhambu or thick sauce , which can be eaten with rice . This kuzhambu , remains unspoilt for a week or so , if refrigerated . It also gets more flavourful and tastier after a day or two . The coriander seeds has lots of benefits and therefore , this kuzhambu can be made , now and then and relished . The Kuzhambu is tangy , spicy and flavourful and can be served with Curd rice , Dosai. Idly ,Utthappams , Upma and Pongal too.
Coriander seeds lower sugar levels . reduces cholesterol and control blood pressure . They are very good for the skin too . Coriander seeds have anti oxidants , flush out extra sodium and are heart friendly . They prevent aging ,control menstrual problems and bowel and gut issues .
So including them in our daily diet , is highly beneficial.
Ingredients
- Coriander seeds 1/4 cup
- Red chilies 6 ( broken into two)
- Black Pepper 1 teaspoon
- Asafoetida 1/4 teaspoon
- Sesame oil 6 teaspoons
- Tamarind lemon size
- Rock salt 1 teaspoon
- Mustard 1 teaspoon
- Curry leaves few
Method
- Make a smooth powder of coriander seeds , red chilies black pepper, tamarind , salt and asafoetida .
- Add two cups of water to the powder and cook in low flame till it reduces to 1 1/2 cups or less.
- Season with mustard and curry leaves .
- Cook in a kalchatti or soap stone vessel for an enhanced taste.