Meena's Taste Mantra

Kothamalli Podi | Fresh Coriander Dry Chutney

The aroma of Fresh Dhania | Coriander is so refreshing! As one inhales this wonderful aroma with a deep breath, you instantly get recharged! That's how the entire home was fragrant with as I reached home today!

Amma had made a fresh batch of Kothamalli Podi! This is one fragrant podi with multiple uses. A dash of ghee|butter|curd and this can be a great accompaniment with any Idli | Dosa | Uttappam | Adai | Upama | Venpongal. Just as is with Thaiyr Sadam...hmmmm heaven! A bit of this mixed well with Buttermilk, instant Kothamalli Moru | Coriander Masala Chaas! A wonderful spice powder for veg sandwiches! Phew...just enjoy it the way you want!

INGREDIENTS

400gm Fresh Dhania | Coriander Leaves, finely chopped

1 tblsp Dhania | Coriander Seeds

Small lemon size Imli | Tamarind

Pea size Hing | Asafoetida, Compounded

15 Sukhi Lal Mirch | Dried Red Chilli

200 gm Urad Dal

1 tblsp Channa Dal

1 tblsp Black Til | Sesame Seeds

1/2 tsp Oil

To taste Salt

METHOD

Cut the root portion and then wash Dhania twice in clean water, very well. Spread the washed Dhania on a kitchen towel to dry. Once dry, chop them very finely. Tender stems can also be used, just cut them finely. The net weight of finely chopped coriander is 400 gms.
In a kadhai heat oil and add hing. Keep on low flame as the hing puffs up and gets crisp.
Add Urad Dal and Channa Dal. Saute for 2 minutes on medium flame.
Add Dhania Seeds, Black Til and Red Chilli. Saute for 3 minutes on high flame.
Add Imli and saute for a minute.
Switch off gas and transfer the roasted masala to a plate. Keep aside to cool.
In the same kadhai, add chopped dhania and keep on medium flame. Saute it for 5 to 7 minutes, till it shrinks a bit. Switch off the gas and transfer this to another plate to cool.
Grind roasted masala and salt, as fine as possible. Keep them in the mixie jar itself.
We need to combine the sauteed dhania in batches. So first add half of the sauteed Dhania to ground masala and grind them till they combine. Mix well in between. Next combine the remaining sauteed dhania in the same manner in the mixie. Mix well in between so that sauteed dhania and masala powder are uniformly blended. We need to combine this in batches as the sauteed dhania will be slightly wet and if we grind them in one go, they will become like a lump and not a fluffy powder.
Transfer to a bowl. With a fork gently fluff them up so that no lump remains. Once the podi is cool, store it in an air tight container.
This can be kept at room temperature for 2 days and thereafter must be refrigerated. Under refrigeration, this Podi can last for 1 month.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.