Diwali Recipes

Thursday, September 4, 2014

Kothimeera Podi | Coriander Leaves Spicy Powder | Podi Recipes

Print Friendly and PDF
coriander leaves spicy podi
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.
kothimeera karam podi
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:
kothimeera 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

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

  • 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.
  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.
    kothimeera podi


Kurinji said...

Mouthwatering podi and clicks too...

Radhika Nagarajan said...

Hi Pratibha, I am a regular visitor to your website and it is one of my go-to websites for many south indian dishes . I made this podi a few days back and I can vouch that it was a fantastic accompaniment to my idli and dosai. Thanks for the recipe and keep up the good work ! :)

Anonymous said...

Today I made this podi, this is super yummy

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top