

This Kothamalli Podi or coriander leaves powder is one authentic recipe of our household.We all know of curry leaves powder, but this involves pounding of one or more spices together to a coarse form.My daughter loves it to the core and often asks my MIL to make it for her.This is an easy recipe and goes well with Mor Kuzhambu.The point to be noted here is you should use only fresh green leaves as the give a nice earthy flavour to the Podi. The spices and chilles add a nice flavour and overall when mixed with rice tastes simply superb.Try this out and let me know..


Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
cup
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Ingredients
- 1 cup coriander leaves (freshly chopped)
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp Channa dal
- 2 - 3 Chillies Red
- tamarind a small bit
- 1/2 tsp asafoetida
- To Taste salt
- 3 tsp Oil
Ingredients
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Instructions
- In a small pan add oil and throw in mustard seeds to splutter.Add redchillies,urad and channa dals and asafoetida.
- Allow it to get brown.
- Once cooled place them in a blender with tamarind,salt and coriander leaves.
- Grind coarsely.
- Enjoy with steaming rice smeared with sesame oil.
Recipe Notes
Notes
Adjust red chilles as per your taste.
Use fresh,clean and green coriander leaves for best taste.
Hi, Is there no need to saute the leaves b4 grinding??will there not be a raw
smell? how long will this stay good? Meera
There is no need to saute. It will stay good for 3-4 days when kept refrigerated. Raw smell will not be dominated as we are grinding it along with lentils and other spices.