Kothamalli podi recipe | Coriander leaves podi

Kothamalli podi | Coriander leaves podi recipe 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. 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 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

Kothamalli podi recipe

Recipe Cuisine: Indian|  Recipe Category: Lunch | Dinner
Prep Time: 10 mins   |  Cook time: 10 mins |  serves: 4 | Author: Jeyashri 
Kothamalli podi is an easy South Indian podi recipe, which can be mixed with rice and served for lunch or dinner.

    Coriander leaves  a very small bunch (little more than handful)
    Urad dal  1/4 cup
    Chana dal  3 tblsp
    Red chili  6-7
    Tamarind  a small piece
    Asafoetida   1/4 tsp
    Salt  as needed 
    Oil   1 tsp

Method:

• 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.

Method with step wise pictures:

• 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.