This is the recipe for a chutney powder made with fresh coriander leaves. Called Kothimeera Podi in Andhra Pradesh and Kothamalli Podi in Tamil Nadu, it is savoured with rice topped with ghee.
If the stems are tender, leave the coriander as is. If the stem is thick and mature, pluck the leaves off the stem. The stems on my bunch were very tender and so I left them as is.
Wash the coriander leaves, if required, and pat dry.
In shade, spread the coriander on a newspaper to dry out for 6 to 8 hours.
Making the Kothimeera Podi | Kothamalli Podi | Coriander Leaves Chutney Powder
In a kadai, heat 1 tsp oil.
Add the chillies and stir-fry till they start to change colour.
Remove the chillies from the oil and set aside.
Add the udad and chana dals to the oil and stir-fry till they are golden.
Turn the heat to low.
Add the dried coriander leaves and stir-fry till they dry out.
Turn off the heat.
Add the asafoetida powder, salt, and tamarind. Mix well.
Let the mix cool.
Grind in a mixer to a coarse powder.
Store in an air-tight container. Use within 8 to 10 days. You can also refrigerate it.