This Kothamalli Kaara Podi recipe highlights the flavor of coriander roots and stems, combined with other spices like cumin seeds, urad dal, and sesame seeds, creating a flavorful powder that can be enjoyed with rice and ghee.
1: Scrape off the outer part of the root and roughly chop the stem and root.
2: Transfer it to a bowl of water and wash well.
3: Let it stay in the water for a few minutes and the dust and sediments will sink to the bottom.
4: Transfer it to a plate with tissue paper and spread it out. Cover it with cloth or tissue paper and let it dry overnight (8 hours).
5: Once the coriander is dry, heat a pan and dry roast the stem and root till it is rid of any excess moisture and take it off the flame.
6: Heat the pan again and dry roast the remaining ingredients till it is aromatic.
7: Transfer it to a plate and let it cool down.
8: Transfer the remaining ingredients and the coriander to a blender and blend them to a fine powder.
9: Transfer it to a jar and store it for up to a month and enjoy with rice and ghee.
