It's been a long time that me and Swarnavalli were not blogging .. Now, we are in action again :-)..
Spices podis have always been a favorite one with me. Spiced powders or Gun powders are common terms for podi. There are varieties like Kothamalli podi (Coriander powder), Pudina podi (Pudina powder) ,Tenga Podi (Coconut powder). These are usually had as an accompaniment to our daily meals, idli, yogurt Rice, Plain white rice or Roti. Here is the recipe for kothamalli podi .Coriander (Kothamalli/ Dhania), also known as Cilantro is an annual herb whose leaves, stems and seeds are edible.
Ingredients
Cilantro - 3 bunches
Red Chillies - 3
Tamarind - Tiny marble size (dry)
Salt
Mustard - 1/2 tsp
Hing/Asafoetida - 2 pinches
Gingerly Oil - 1 tbs
Method
Wash the coriander leaves and also the stems, if they are tender, and spread on a cloth to dry, preferably overnight
I used only the leaves with little stem ( if you want you can use the entire stem ).
Dry roast the red chillies . Once coll down , blend red chillies with salt.
Grind the dried cilantro, dry tamarind , powdered red chillies and salt into a paste. Ensure there is no water in the blender ..
In a hot pan add oil , followed by mustard seeds, asafoetida.When mustard seeds splutter, add the blended cilantro masala and fry it often so that it doesn't stick to the pan. Turn off the fire after 10 mins..
Store in a air tight container and refrigerate it.
Spices podis have always been a favorite one with me. Spiced powders or Gun powders are common terms for podi. There are varieties like Kothamalli podi (Coriander powder), Pudina podi (Pudina powder) ,Tenga Podi (Coconut powder). These are usually had as an accompaniment to our daily meals, idli, yogurt Rice, Plain white rice or Roti. Here is the recipe for kothamalli podi .Coriander (Kothamalli/ Dhania), also known as Cilantro is an annual herb whose leaves, stems and seeds are edible.
Ingredients
Cilantro - 3 bunches
Red Chillies - 3
Tamarind - Tiny marble size (dry)
Salt
Mustard - 1/2 tsp
Hing/Asafoetida - 2 pinches
Gingerly Oil - 1 tbs
Method
Wash the coriander leaves and also the stems, if they are tender, and spread on a cloth to dry, preferably overnight
I used only the leaves with little stem ( if you want you can use the entire stem ).
Dry roast the red chillies . Once coll down , blend red chillies with salt.
Grind the dried cilantro, dry tamarind , powdered red chillies and salt into a paste. Ensure there is no water in the blender ..
In a hot pan add oil , followed by mustard seeds, asafoetida.When mustard seeds splutter, add the blended cilantro masala and fry it often so that it doesn't stick to the pan. Turn off the fire after 10 mins..
Store in a air tight container and refrigerate it.
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