Kothamalli Podi

Kothamalli Podi or Coriander leaves Powder

Coriander leaves are commonly present at each home on Indian family. We use coriander for garnishing, making chutneys or in parathas. Health benefits of coriander are numerous. Its dark green color makes it more attractive and appealing to eat. Coriander has its unique taste.

The health benefits of coriander include its use in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders, while also benefiting eye care.
It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins, each having a number of beneficial properties.

• It helps in lowering blood glucose levels in diabetics.
• It helps in digestion, helps settle an upset stomach and prevent flatulence. So for patients who have indigestion problems, coriander works wonders.
• Coriander fights against the Salmonella bacteria.
• It acts as an anti-inflammatory food. So helps in disease causing inflammation in the body.
• Coriander protects urinary tract infection.
• Coriander prevents nausea and vomitting.
• Coriander helps in curing intestinal gas.
• Coriander lowers bad cholesterol (LDL) and raises good cholesterol (HDL).
• It is a great source of dietary fibre, iron and magnesium.
• Coriander is rich in phytonutrients and flavonoids.
• In case of women suffering from a heavy menstrual flow, boil six grams of coriander seed or dhanya in 500 ml water, add a tbsp of sugar and consume while warm.

Ingredients

Coriander Leaves - 3 cups
Black Gram Dhall - 3/4 tbsp
Red Gram Dhall - 3/4 tbsp
Red Chilli - 6 to 7 nos
Tamarind - One small Amla size
Asafoetida powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp

Method

Take 1 to 2 bunches of fresh green Coriander leaves, wash and clean thoroughly with water 2 to 3 times to get rid of mud.

Pluck and collect the leaves and dry in shade for 3 to 4 hours.

Heat the oil in a pan. Roast black gram, red gram, red chilli to golden brown. Switch off the stove. Now add tamarind, asafoetida powder, and salt to the hot pan and mix well. Keep aside and let it cool a little.

 

 

 

If you find your coriander leaves are still moist, keep in shade and dry for few more minutes. Don't roast the coriander leaves.

Dry grind the roasted dhall and spices. Then grind the dried leaves with the spices and store it an air tight container. If the leaves are completely dried, then the coriander powder will long last for 3 to 4 weeks.

Serve with hot rice and gingelly oil.

We can make variety rice with this powder or can add this powder in sambar or rasam to enhance the taste.

Looks yummy! Will revert back soon with another delicious recipe. Bye!