I am on a spree of making podis and pachadis, and my father paved the way for another traditional recipe by getting me a huge (simply huge) bunch of oh-so-fresh-and-tender coriander leaves (Kothimeera in Telugu, Kothamalli in Tamil). I could think of so many recipes in which I could make this fragrant green a star but none would use even a fraction of such a huge bunch. I was thinking of sharing the bounty with my neighbours when I remembered that I had not shared the recipe for Kothimeera Podi or Spiced Coriander Leaves Powder.
Called Kothamalli Podi in Tamil Nadu, this chutney powder is yet another that we savour as Modati Mudda in Andhra Pradesh. This recipe is very similar to that of the Karivepaku Podi I shared a few days ago, but the flavour profile is quite different and there are a couple of additional steps because coriander leaves are a “wet” ingredient that can lead to the powder spoiling quickly unless the moisture is dried out.
In Andhra, we enjoy Kothimeera Podi with rice and ghee.
Recipe for Kothimeera Podi | Kothamalli Podi | Coriander Leaves Chutney Powder
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.
- 1 Large Bunch Fresh Coriander Leaves (~250 gms)
- 3 tbsp Chana Dal (~40 gms)
- 3 tbsp Udad Dal (~40 gms)
- 6-8 Spicy Red Chillies
- 1/4 tsp Asafoetida
- 1/2" Ball Tamarind (Old and Sour)
- 1 tsp Oil
- Salt to Taste
Cut the roots off the coriander leaves.
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.
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.
How to Make Recipe for Kothimeera Podi | Kothamalli Podi | Coriander Leaves Chutney Powder
- Getting the Coriander Leaves Ready
- Chop any roots that may be present.
- If the stems of the coriander leaves are tender, then you can use them in making the podi. However, the stems are thick and tough, separate the leaves from the stem and discard the stem. The bunch of coriander I used had very tender stems and so I used them in making the podi.
- In shade, spread the coriander leaves on a cotton cloth or a newspaper.
- Let them dry for 6 to 8 hours. The leaves must still be bright green after drying but should have lost the moisture and become limp. I started with 250 gms of fresh coriander which reduced to 150 gms after drying.
- Making the Kothimeera Podi | Kothamalli Podi
- In a heavy bottomed kadai, over medium flame, heat the oil.
- Stir-fry the red chillies in the oil till they start to change colour. Remove the fried chillies from the oil and set aside.
- Fry the udad dal and chana dals to the oil till golden brown.
- Reduce the flame to low. This is necessary to prevent the coriander leaves from frying too quickly and burning.
- To the stir-fried dals, add the air-dried coriander leaves.
- Stir-fry the leaves till they dry out.
- Turn off the heat.
- Add the asafoetida powder, salt, chillies, and tamarind, and mix well.
- Let the mix cool. I leave it in the warm kadai to allow the coriander leaves to dry out further.
- Pulse the mix or grind in short bursts in the large mixer jar till it is a coarse powder. If you use the chutney jar, it will become a paste as the coriander leaves still have some moisture.
- Store in an air-tight container. Use as soon as possible, though the podi remains fresh for about 8 to 10 days. You can also refrigerate it.
- Serve with rice and ghee.