Thursday, June 30, 2016

Kothamalli Podi / Spiced Cilantro Powder ~ Day 149

Preparation time: 10 minutes + drying time
Cooking time: 10 minutes
Yields:  1 to 1 and 1/2 cups

  • Fresh kothamalli / Cilantro - 3 cups, separated from the stem
  • Whole white urad dal - 1/2 cup
  • Chana dal - 1/4 cup
  • Dried red chilies - 8 to 10 or to taste
  • Asafoetida - 1/2 tsp
  • Tamarind - a small marble sized
  • Sesame oil - 2 tsp
  • Salt - to taste

  1. Wash the cilantro leaves thoroughly and drain the water completely.  I used the salad spinner to remove excess water.  Once drained, spread the cilantro on a clean kitchen towel and let it dry for 5 to 6 hours or overnight.  The leaves should be completely dry to the touch.  Collect the leaves and set aside.
  2. Roast the dals, red chilies, and tamarind in a cast iron skillet, with 2 tsp oil, on a low flame,  until golden brown.  Remove from the heat and mix in the asafoetida.  Transfer it to a bowl and let it cool completely.  In the same skillet, saute the coriander leaves for 2 minutes.  Let it cool.
  3. Grind the roasted ingredients in a blender along with salt to a coarse powder.  Add the dried cilantro leaves and pulse until well blended.  Cool completely.  Store in an airtight container. 
  4. To serve:  Mix with steamed rice topped with ghee or sesame oil.

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