Monday, May 20, 2013

Kothamalli podi straight from my Mother's Kitchen

I am a big fan of Coriander. I feel that the flavour of any dish is enhanced to many folds by garnishing with coriander.  I get carried away whenever I see  the fresh green bunch and love to stock it.  Normally, end up making chutneys and thokku but this time I wanted to make Podi, the procedure I tried my best to recall from my mom's kitchen :):)  


Coriander - 2 big bunches
Urad dal - 4 - 5 tbsp
Red chillies (whole) - 6-8
Asafoetida - slightly less than 1/4 tsp
Tamarind -  small marble size
Oil - 1 tbsp


Wash the coriander well and remove only the leaves and allow to dry for few hours. Slender stems can also be included which would blend well while grinding.  There should not be any moisture in those leaves.  In a pan, add oil, add urad dal,red chillies,tamarind and Asafoetida and keep roasting till the urad dal turns reddish.  Keep aside.

In the mixer, first dry grind the urad dal mix and salt till it is coarsely done.  Then, add the coriander leaves and keep grinding.

Ensure that the coriander leaves are washed well and dried completely. Even little moisture would convert the Podi to Chutney:):)

As depicted in the pics, I had it with crispy Dosa. It goes well with Idlis and even curd rice.  Enjoy!!!!!!!!!!!

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain

Related Posts with Thumbnails