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Kothamalli kuzhambu, coriander leaves gravy

Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.
Karuvepillai kuzhambu is one of my favorite kuzhambu, that i keep for few days in fridge and enjoy. Wanted to try the same with coriander leaves too. I had a small bunch of coriander to finish before going to India trip, so made kothamalli kuzhambu and clicked too. Wanted to schedule, but somehow could not schedule before going.

Now that I am back from …

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