Tuesday, 8 March 2016


We prepare various podi varieties,while few are paired with breakfast others with rice. multi purpose kothamalli kara podi is a flavourful, spicy and delicious when mixed with hot steamed rice with a teaspoon of melted gheeCurd rice, Dal rice  and also can be substituted as gun powder for idli, dosa etc.  It is a simple preparation too.


               Fresh Coriander leaves         - 2 cups
Bengal gram                          - 1/2 cup
Urad dhal                               - 1/2 cup
Red chilly                               - 1/2 cup to 1 cup
Asafoetida powder                 - 1/4 teaspoon
Tamarind                               - lemon size
Salt                                          - to taste


Wash and chop the coriander leaves, (remove the stem, use only the leaves). and allow it to dry for one hour.
Split the tamarind into small pieces and heat it in a dry pan for two minute in a medium flame.
And in the same pan add the dried coriander leaves and sauté it till all the moisture is absorbed.
Dry roast the bengal gram, Urad dhal, red chilly, asafetida, till they turn golden brown.
Mix the roasted, dals, chilly, salt and tamarind and grind them in mixer grinder coarsely.
Add coriander  leaves to this  coarsely ground dal and grind  till everything is incorporated. (don't make it as fine powder).
Kothamalli kara podi is ready.
Serve with dosas, idlis and also with steaming white rice, with ghee.


You can even make rasam or sambar with this kothamalli kara podi if you keep this podi handy. 
Boil thuvar dal add  tomatoes vegetables of your choice and add this powder, Kotamalli sambar / rasam is ready.

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