Coriander leaves are also called cilantro. It is a herb commonly used for flavoring and garnishing the dishes. Coriander leaves are rich in Vitamins-A, C, and K. They also contain small amount of calcium, iron, thiamin, riboflavin, folic acid. According to
UK Natural Therapies website “The coriander leaves contain natural antihistamines, Vitamin-C and bioflavonoids. The juice that is extracted from the coriander leaves can be used as a topical application for the treatment of allergies and skin diseases like eczema and fungal infections. Coriander is also effective in reducing allergic reactions such as hay fever.” Apart from using it for flavoring and garnishing the dishes, we can include coriander leaves in our diet in the form of coriander chutney, coriander rice, podi etc. This is a very flavorful podi, which we all love at home with hot rice drizzled with ghee/sesame seed oil. Today we will learn how to make kothamalli podi following this easy recipe.
Coriander Leaves Podi-Kothamalli Podi
Prep Time :
10 mins |
Cook Time :
25 mins |
Yields :
1 cup Ingredients needed
Coriander Leaves -1 big bunch
Bengal gram/kadalai paruppu -1/4 cup
Urad dal -1/4 cup
Red Chillies -8-10
Asafoetida – a pinch
Oil-1/2 tsp
Salt to taste
Preparation
Wash coriander leaves well and drain the water completely. Chop it finely along with the stem.You can use the tender stem also for this recipe. Spread it on a cloth and dry the coriander leaves in the shade for 6-7 hours. After drying, I got 2 cups of coriander leaves. The color of the leaves will remain green even after drying for 6-7 hours in the shade.
Recipe instructions
Heat 1/2 tsp of oil and fry the red chillies and hing for a few seconds and remove it.
Then in the same pan, fry both the dals (channa dal + urad dal) together until dal turns golden brown.
Fry the coriander leaves on low flame until all the moisture from the leaves evaporates.
Grind everything together adding salt needed to a coarse powder. It will take time to get a coarse powder as shown in the picture above. So be patient and grind leaving a gap of 5-10 minutes in between to prevent the mixer from getting heated.
Store it in an airtight container at room temperature. If you feel that there is moisture in your podi, store it in the refrigerator. It will stay fresh for 15-20 days.
Enjoy with hot rice topped with a tsp of ghee or sesame seed oil.
More Recipes using Coriander Leaves/Kothamalli thalai
Coriander Chutney
Coriander Rice
Coriander Chutney with onions
Coconut chutney with coriander flavor
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View Comments (19)
lovely photograph paddu
i love coriander and this recipe gets my thumbs up
Very flavourful and fantastic podi, i can have this podi happily with some rice.
I am inspired to make this. I love podis but have never made one, though I would just love friends like you passing on some to me ;)
Such a warm color of the podi. Love your recipes!
That's a delicious powder to store and use... I have never done coriander one. Nice..
lovely colour of podi and a very useful post. Have tried mint powder but not coriander powder. Will try this.
very good receipe
Great site padhu....
Really inspiring.......
Very nice sis. Thank u for very health dish sis..