Kothamalli podi recipe | Coriander leaves podi

Kothamalli podi recipe | Coriander leaves podi with step-by-step pictures and tips. This is an easy South Indian podi recipe, which can be mixed with rice and served for lunch or dinner. I have heard about this a lot but never tried this at home. A few weeks back I made this kothamalli podi at home. As today I am too busy with other work, I didn’t have time to click on a new post. So thought of posting this coriander leaves podi which was lying in my drafts. I made it slightly spicy to suit my family’s taste buds, especially my daughter, who loves spicy podi varieties. Check out my other podi varieties

• Garlic paruppu podi
• Thengai podi recipe

 

 

Print Pin

No ratings yet

Kothamalli podi recipe

Kothamalli podi is an easy South Indian podi recipe, which can be mixed with rice and served for lunch or dinner.

Course Accompaniments, Condiment

Cuisine South Indian

Keyword podi recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• Coriander leaves a very small bunch
• ¼ cup Urad dal
• 3 tbsp Chana dal
• 6-7 Red chili
• Tamarind a small piece
• ¼ tsp Asafoetida
• Salt as needed
• 1 tsp Oil

Instructions

• In a pan add oil and add the urad dal,chana dal,asafoetida and tamarind
• Roast in a medium low flame till they turn nice golden brown. Do not burn it.
• Switch off the flame.
• Add the chopped coriander leaves.
• Mix well.
• Let all the ingredients be in the hot pan. Do not cook the coriander.
• Let this get completely cool and you can see the coriander leaves turn bit crispy.
• Ensure it is not even warm,should be cool. Else the podi will become soggy.
• Add salt and pulse this for few times in a mixie.
• It should become a coarse powder.
• Kothamalli podi | Coriander leaves podi is ready.
• Store this in a clean air tight container in the refrigerator.
• This can be stored in the refrigerator for a month.
• Always use clean spoon for taking the kothamalli podi.
• This tastes best when mixed with hot rice and ghee. Also you can enjoy this with curd rice too.

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!

Like our videos ?Subscribe to Jeyashris kitchen!

Notes

 

1. Always grind this when the mixture is completely cool.
2. You can smear this podi on idli or dosa too.
3. The addition of tamarind balances the spiciness in the kothamalli podi.

 

•  
• In a pan add oil and add the urad dal,chana dal,asafoetida and tamarind
• Roast in a medium-low flame till they turn nice golden brown. Do not burn it.
• Switch off the flame.

• Add the chopped coriander leaves.
• Mix well.
• Let all the ingredients be in the hot pan. Do not cook the coriander.
• Let this get completely cool and you can see the coriander leaves turn bit crispy.

• Ensure it is not even warm,should be cool. Else the podi will become soggy.
• Add salt and pulse this for few times in a mixie.
• It should become a coarse powder.

• Kothamalli podi | Coriander leaves podi is ready.
• Store this in a clean air tight container in the refrigerator.
• This can be stored in the refrigerator for a month.
• Always use clean spoon for taking the kothamalli podi.
• This tastes best when mixed with hot rice and ghee. Also you can enjoy this with curd rice too.

Notes:

1. Always grind this when the mixture is completely cool.
2. You can smear this podi on idli or dosa too.
3. Addition of tamarind balances the spiciness in the kothamalli podi.