KOTHAMALLI PODI (GREEN CORIANDER LEAVES GUN POWDER)

Kothamalli podi can be substituted as gun powder for idli, dosa apart from using it along with mainly Curd rice, Dal rice etc.  It goes well with molagootal rice too.  It is a simple preparation of urid dal, red chilli, coriander leaves, bit of jaggery and tamarind.  This is prepared by South Indians specially in Tamil Nadu and in some parts of Kerala where Iyer's are settled.

I have already shared   kothamalli podi recipe with simpleindianrecipes.com with small quantity.


Here I am presenting with large quantity and little additional ingredients:

 Let us look at the recipe now:


Ingredients:

1 cup urid dal
1 big bunch coriander leaves.
1 small lemon sized ball of tamarind
1 small lemon sized ball of jaggery (optional)
15-20  red  red chilli (adjust according to the requirement of spice level)
salt
1 tbsp oil + 1/2 tsp
a generous pinch of asafoetida

Method:

clean, wash and spread the coriander leaves on a cloth to dry.  remove the big stems. tender ones can be added.  Heat oil in a kadai, add the urid dal and fry till brown and crisp.  add the tamarind while frying the urid dal.    in the same kadai, break the chillies and put it and fry till crisp with 1/2 tsp oil.  allow to cool.

Grind the urid dal, tamarind, jaggery  and chilli to a coarse powder and remove from the mixer.

Now grind the coriander leaves.  Mix the urid dal powder and pulse it again for a minute or two. add the salt, hing powder (asafoetida) and pulse for a minute.  remove from the mixer and store it in airtight container in fridge.

kothamalli podi

serve with curd rice, molagootal rice, dal rice, idli, dosa etc.  While serving with idli, dosa, i used to add curd with it.