Few days ago I had prepared Pudina Kothamalli podi. This time I wanted to try with Kothamalli (Cilantro) alone. These podis are handy when we feel tired to prepare lavish lunch. Podi bug has caught me and am trying out lots of podi recipes…
Kothamalli (fresh Cilantro): 1 bunch
Chana dal (Bengal gram): 4 tsps
Urad dal (Black gram): 4 tsps
Red Chiles: 3-4
Salt: to taste
Asafetida: a pinch
Tamarind: a pinch
Cooking oil: 1tsp
- Wash and clean Cilantro.
- Heat the oil and roast the dal and red chilies in low flame.
- Once the dal turns slight brownish in color add Cilantro and shallow fry for 2 mins.
- Remove from the stove and allow it to cool.
- Now add salt, tamarind and asafetida and grind it into powder.
- Kothamalli podi (Cilantro powder) is ready to relish!
Share & Enjoy! -
69 replies on “Kothamalli podi | Coriander leaves (Cilantro) Powder”
super po.. love kothamalli in all forms.. how long will it stay good? panni pakaren.. pls reply in my blog.
Kothamalli podi stays fresh for 2-3 days. Fridge le vecha one week kooda varum 🙂
kothamalli podi sounds really tasty! you are so creative! as you said, these podis are handy when we are tired of cooking… 🙂
Never heard of this podi,i do curry leave but this sounds interesting.We have chutney of this but not podi,looks delicious 🙂
the color is so rich…. but is it oki to wash them if you want the podi to stay long? dirty me 😉
He he… 🙂 S Divya, We can clean them but should allow the greens to dry in shade (drain the water well) before powdering them. This way the kothamalli podi stays fresh for longer time.
Nice recipe and a quick one to prepare too…
I love this podi…used to make it earlier…..but dint do it for a long time…ll make it again 🙂
Looks delicious, my mil makes this but I haven’t tried it as yet…would love to try this !
Looks too good! Perfect for busy weekdays.