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Kothamalai Podi or Coriander Powder

Pearl Subramanian – Yemen’


1. Big spoon of Urud Dhal should be broiled in 1 tbspn of Till Red in Colour & kept aside to cool; In the same kadai add 1 tbspn of oil again & broil about 30/35 Red Chillies, when done add the chillies to the Urud Dhal, add Salt to taste, & Asafotedia too to the Urud Dhal/Chillies mixture, mix well & grind in dry Grinder like you do for Iddly Mulagai Podi - keep aside.


1.Now take 1 big Bundle of Corriander Leaves wash well, chop finely stalks & all - let water drain, then spread the chopped coriander leaves on to a kitchen towel or news paper & let it dry for about 20 mins.

2.Add this chopped coriander leaves to the powdered Dhal/Chillies Mixture mix well & keep aside.

3.In the meanwhile take seedless tamarind as big as a lime or to taste & add to the coriander leaves mixture mix well then dry grind nicely & keep aside.

4.Add 2 tbspns of Hot oil & mix nicely let it cool -

5.Keep in airtight container & use for Curd Rice; or just mix with Hot Rice & ghee & eat it is delicious.


*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003