October 4, 2013

Kothamalli (Coriander) Podi

Very flavorful rice-mix! The most appetizing part of this podi is the aroma, inviting aroma from the roasted/powdered coriander seeds. Mix in a spoonful of this podi with hot rice & ghee and enjoy with morkuzhambu/ kootu/ appalam on the side. Personally, I love to have it with some plain yogurt on the side.. Yum is the word!!

Basic Info
Complexity - Simple
Prep time - 10 mins
Cook time - NA
Serves - about a cup

Hing - 1 small piece
Dry red chillies - 2 nos
Channa dal - 1/3 cup
Whole urid dal - 1/8 cup
Coriander seeds - 1 cup
Salt - to taste
Oil - 2 tsp

Heat a tsp of oil and roast hing, channa dal, urid dal, red chillies until crisp & fragrant. Set aside to cool.

Heat a tsp of oil and roast coriander seeds until crisp & fragrant. Set aside to cool.

Grind the above ingredients together with salt into a fine powder. It is okay if the podi is a little coarser, gives a nice crunch when eating.

Store it in a dry jar and use only dry spoons for longer shelf life.

- Roast all the ingredients slowly & evenly on medium heat.
- Wait for the ingredients to completely cool down before grinding.