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Kothimeera Podi (Coriander Leaves)
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to always use only fresh coriander leaves. Also, take care to roast all the ingredients well, but not till they burn.
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A typical Andhra meal is incomplete without a podi/powder of some kind. A flavourful and delicious part of this pantheon of podis is the Kothimeera Podi. It is widely consumed across the Guntur region of the state, usually mixed with hot rice and ghee.
- Coriander leaves (hara dhania) (a big bunch)
- Dry red chillies (sabut lal mirch) (3 to 4)
- Tamarind (imli), de-seeded (lemon sized ball)
- Black gram (urad dal) (2 tsp)
- Cumin seeds (jeera) (½ tsp)
- Yellow mustard seeds (sarson) (½ tsp)
- Fenugreek seeds (methi dana) (½ tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Salt (to taste)
- Oil (1 tsp)
- Thoroughly wash the hara dhania and then let them dry in shade for a day or 2.
- Heat oil in a kadhai and fry the urad dal, jeera, sarson and methi dana in it. Set aside.
- In the same kadhai, quickly roast the coriander leaves.
- Grind up all the ingredients along with the tamarind and salt.
- Store in an air-tight container.
- Serve with steamed rice and ghee.