Pickles & Thokku.

Kothamalli Podi

Anybody who is a constant visitor to my blog, would know by now, my love for Corriander Leaves. I love it in any form and the aroma it exudes, is simply inexplicable. It instantly adds so much zing and character to any dish to which its added. Imagine rasam without corriander leaves, or Mushroom Mutter Masala without the green garnish. Imagine salsa and any mexican cooking without this herb. I always love the transformation to the dish, cause by the addition of corriander leaves. Iamgine a dish where this is the star ingredient???  This is an excellent compliment to curd rice, dosas and even Morkuzhambu and Molagootal.


1 Large Bunch of tender cilantro/corriander leaves. (2 bunches in India).

1/2 Cup Broken Urad Dhal.

6 Red Chillies.

2 Tsp Home Made Idli MolagaiPodi/Gunpowder.

Gooseberry Sized tamarind ball.

1 – 11/2 Tsp Salt.

A pinch of hing .


  • Take the large bunch of corriander leaves and wash them well in a collander. Allow them to air dry for about 2 hours.
  • Now remove the stems that are thick and fat. If they are thin, simply remove only the root part and set aside. Pat dry to remove any moisture.
  • Soak the tamarind in 2 spoons of water and warm in the microwave. Set aside.
  • In a small wok, add a spoon of gingely oil and add in the urad dhal and the red chillies.
  • Fry on medium flame, until its golden brown. Finally add the softened tamarind piece alone, without the water. When its sauteed well, set aside.
  • Take the medium container of your mixie jar and add the  fried red chillies,  urad dhal  and tamarind at the very bottom.
  • To this add salt, asfoetida, and idli molagapodi and  give it a quick pulse.
  • Now toss in the dried corriander leaves and give it a quick pulse.
  • Frequently you would have to use your spatula to ease out the portions that are stuck to the jar and will not grind.
  • Pulse on and off to get a coarse mixture. Add a couple drops of gingely oil instead of water, to aid in lubrication.
  • When done, check for salt and trnasfer to a clean dry bowl.
  • Using your hands, roughly shape them into balls and store in the fridge.
  • Kothamalli Podi is an excellent side for curd rice, and idlis.


The beauty of this corriander podi is that its an instant home made pickle/side for curd rice.

When you have sudden guests, take out a ball and grind with some coconut and water to get Corriander Chutney.

Add a little to home made thick curd and mix it in for aromatic pachadi!

12 thoughts on “Kothamalli Podi

  1. I just love this! We add “amchur” (dry mango powder) instead of tamarind. And also squeeze half a lime – it keeps the coriander looking green and fresh.

    Just looking at those balls is making me drool. I am making this tomorrow.!

  2. @ Priya,
    Thanks for your comments. Should try the same with curry leaves but they are way too expensive here!


  3. @ Vidya Sury,

    Amchur and lime juice should it make it nice and sour! Thanks for your comments.


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