Kothamalli Podi | Coriander leaves podi

Kothamalli Podi, Coriander leaves podi,கொத்தமல்லி பொடி ,Cilantro flavored spice powder mix, Kothimeera podi, south Indian podi variety step by step pictures and video recipe. You can also check out the Kothamalli Podi video.  If you like this recipe pls SUBSCRIBE to my channel

• • • • Zero oil podi
      • Tips to roast red chilli
      • Coriander leaves without moisture
      • Variations
      • Ingredients
      • Recipe with step-by-step pictures
      • Kothamalli podi Video recipe

Zero oil podi

Coriander leaves powder without oil is a healthy flavorful podi that stays good for months. If you are traveling this is one tasty way to finish coriander leaves without wasting them. 

Roast the dal golden brown

Always roast the dal in low- medium flame and keep mixing for even roasting. Golden brown dal makes the podi flavorful and also helps for longer shelflife.

Tips to roast red chilli

I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding

Coriander leaves without moisture

Wash the coriander leaves well and dry moisture completely. If you grind coriander without moisture it will affect the podi texture. Follow the tips to store coriander leaves fresh for weeks

Can I skip sun-drying Coriander leaves powder?

If you are planning to consume the podi immediately or within one week you can skip sun-drying but for longer shelflife, i would recommend sun or fan drying.

variation - you can use

• Pepper and reduce red chilli 
• if coriander leaves have moisture, microwave for 2 mins
• Sesame seeds, cumin seeds, coriander seeds can be roasted along with dals

For the Kothamalli podi video recipe

Podi recipe collection 

Tips to store coriander leaves fresh for weeks

Ingredients

35 grams urad dal

4 Red chilli 

35 grams chana dal

1 teaspoon Asafoetida

Required salt

1 + 1/2 cup coriander leaves

4 grams tamarind 

How to make Coriander leaves podi with step-by-step pictures

• Firstly heat a pan on medium heat

• When the pan turns hot turn the flame down and adds urad dal and chana dal; mix well

• Furthermore, add red chilli; mix well, and roast till the dal turns golden brown 

• Turn off the stove and transfer 

• Remove the red chilli cap

• Furthermore, add Asafoetida and required salt; mix well and cool

• Dry roast tamarind till they turn hot; turn off the stove and keep aside

• Grind dal mixture and keep aside

• Grind tamarind and coriander leaves without adding water and transfer

• Mix gently and pulse everything together. Coriander podi ready for immediate use

Longer shelflife

• Sundry for 2 hours or fan dry for 5-6 hours till they turn dry

• Pulse to your desired podi texture; store in an airtight container 

Kothamalli podi

south indian podi variety

5 from 1 vote

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Ingredients

• 35 grams urad dal
• 4 Red chilli
• 35 grams chana dal
• 1 teaspoon Asafoetida
• Required salt
• 1 + 1/2 cup coriander leaves
• 4 grams tamarind

Instructions

• Firstly heat a pan on medium heat
• When the pan turns hot turn the flame down and adds urad dal and chana dal; mix well
• Furthermore, add red chilli; mix well, and roast till the dal turns golden brown
• Turn off the stove and transfer
• Remove the red chilli cap
• Furthermore, add Asafoetida and required salt; mix well and cool
• Dry roast tamarind till they turn hot; turn off the stove and keep aside
• Grind dal mixture and keep aside
• Grind tamarind and coriander leaves without adding water and transfer
• Mix gently and pulse everything together. Coriander podi ready for immediate use

Longer shelflife

• Sundry for 2 hours or fan dry for 5-6 hours till they turn dry
• Pulse to your desired podi texture; store in an airtight container

Video

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