Kothimeera Podi | Coriander Leaves Spicy Powder | Podi Recipes

A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home.

Coriander leaves podi is quite flavorful and delicious when mixed with hot steamed rice.Try this coriander podi when you have abundant coriander leaves,you will thank me for introducing this aromatic and flavorful coriander podi to you.

As I usually stock these podi varieties sometimes it is really helpful on those lazy days.I just prepare steamed rice and mix various podi varieties with hot rice and ghee along with fryums and papads- a satisfying meal for me.
Check out other Podi recipes for rice in my blog:

• Bittergourd(Kakarakaya) Podi
• Flax Seeds Powder for Rice  
• Kandi Podi | Andhra style Gun powder
• Karivepaku Podi | Curry leaves Powder 
• Kobbari Karam/Dry Coconut Podi
• Tamarind leaves Powder | Chintaku Podi 

Kothimeera Karam Podi Recipe:

shelf life:2-3 months

Prep time:10 mins | Cooking time:40 mins | Total time:50 mins

Cuisine: South Indian | Category: Accompaniments - Podis

Ingredients:

1 large bunch Coriander leaves

1 cup grated Dry Coconut

15-16 Red chillies

1 large gooseberry sized Tamarind

1 1/2 tbsp grated Jaggery,optional

2 tsp Mustard seeds

3-4 tbsp Oil

Salt to taste

Method:

• Separate the coriander leaves from stems and wash the coriander leaves and wipe with a kitchen towel completely and spread in a thin layer and let them dry for few hours until no moisture is left. They would not get dried completely, they will just loose the moisture content slightly and look little dry.
• Heat 1 tsp oil in a pan and add red chillies and fry them until they turn brown and remove them and let them cool.
• Grind red chilies with grated dry coconut  and salt to a coarse powder. Add jaggery and tamarind and grind it again. Remove the mixture and keep it aside.
• Grind the coriander leaves(slightly dried) to a coarse powder in WHIPPER mode. Do not run it in normal mode as it might turn to a chutney.
• Heat 3 tbsp oil in a thick kadai/pan and crackle mustard seeds and add coarsely ground coriander leaves to it and fry until the coriander leaves are browned and become slightly crispy. They will turn to brown to slight blackish in color. This will take 15-20 mins.
• Add ground coconut- chili mixture to it and fry again for another 3-4 mins.
• Cool the powder completely. Store it in air tight container.

Serve it with hot rice and ghee and raw onion if you prefer.

 

Notes:

1. As we grind the dried coriander leaves first and then fry it in oil,the color of the coriander leaves is not preserved but it tastes delicious with wonderful flavor and also can be stored for long.
2. You can replace coriander leaves with curry leaves or mint leaves and follow the same recipe to prepare Karivepaku(Curry leaves) Podi and Pudina(Mint) Podi respectively.
3. You can add more dry coconut if you wish,it adds more taste to podi.
4. The addition of jaggery is optional but helps in balancing the flavors.
   
   

Technorati Tags: podi recipes, podi varieties for rice, coriander recipes, kothimeera podi, kotimeera karam podi, andhra podi varieties andhra recipes