I am not really fan of podis with rice, but I love them with my tiffins, like idly/dosa. They always come in handy when you are running out of time to prepare chutney or sambar. I infact always, add a spoon of podi on my plate when having idli/dosa even if there chutney and sambar. I recently posted a version of molaga podi which goes beautifully with idli/dosa. If you are looking for something different then you should try this kothamalli podi. It tastes great with the tiffins and also with curd rice. But it is not a podi to be had with plain rice.
To get a nice podi, make sure to dry the leaves well in shade before powdering, else you may end up with a thick mass rather than podi. The amount of chillies mentioned below, gives a mild podi, not very spicy, but feel free to add more if you like it spicier.
What you’ll need
- Fresh Coriander Leaves – 1 Big bunch (about 2 cups of tightly packed leaves and tender stems)
- White Urad Dal/ Ulatham Paruppu – ½ cup
- Dried Red Chillies – 4 to 5 (Increase if you want it spicier)
- Asafoetida – a small piece
- Tamarind – gooseberry sized ball
- Jaggery – ½ tsp (optional)
- Salt to taste
- Oil – 2 tsp
Method
- Clean the coriander leaves, keep the tender stems and discard the hard mature ones. We need leaves and tender stem.
- Wash the coriander and let it stand in the colander for about 30 minutes. Then spread the leaves and stems on a clean kitchen towel and dry in shade until all the water/moisture from the leaves has gone. Leaves should be nice and dry.
- Once they dry, roughly chop them and set aside.
- Heat a Kadai with 2 tsp oil, add the piece of asafoetida and when it puffs up add the urad dal and fry until it starts changing color, at this point add the tamarind piece and the dried red chillies and fry until the dal turn nice golden brown. Keep stirring continuously on medium heat so that the dal browns evenly and doesn’t burn.
- Allow to cool.
- Now in a clean dry mixer jar, add the dal, asafoetida, red chillies and tamarind and grind to a coarse powder.
- Now add the dried coriander leaves, and using the pulse mode of the mixer, pulse it few times, until you get a coarse powder. Add salt to taste and jaggery and pulse again.
- Transfer to a clean bottle and use.
- Always use a clean dry spoon.
Use it as a condiment with idly/dosa
or even with curd rice.
15 comments:
looks yum! must try this
I have tried Mint Powder but not with Coriander, this looks interesting, will give it a try!
-Mythreyi
Yum! Yum! Yum! - Coffee Grinder GiveAway
I have tried Mint Powder but not with Coriander, this looks interesting, will give it a try!
-Mythreyi
Yum! Yum! Yum! - Coffee Grinder GiveAway
looks wonderful and healthy
awesome!! :)
Cheers
Anu
Anu's Healthy Kitchen
Ohhh yummy mouth wateting
this is something really new... interesting...
Lovely clicks dear.. I love the color of this podi, looks perfect..
very healthy podi..loved the color :)
Love it simply with some curd rice.
The only podi I have had with herbs or leaves is curry leaves podi and I love it so much.I a so tempted to try this soon.
Yummy with hot rice, I make this with black pepper, will try your red chili variation too.
Nice yummy podi,thanks for sharing
What would be the shelf life for this podi??
What would be the shelf life for this podi??
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