A typical Andra meal is incomplete without a podi. One of my friend Rama from Visag she makes various podi and I never seen her lunch without a podi. Her mom always packs a few varieties for her and I started to like the podi with rice. The coriander leaves podi is flavourful and delicious when mixed with hot steamed rice. It was in my list for long time and last week I bought bunches of coriander and decided to make it without any delay. It's just awesome and we had this podi with dosa and wowww my kids loved a lot. Try and enjoy this aromatic coriander podi with lunch or tiffin :-)
INGREDIENTS:
Coriander leaves - 1 bunch (1 1/2 cups to 2 cups)
Red chillies - 1 cup (15 chillis approx)
Channa dhal - 1/2 cup
Urad dhal - 1/2 cup
Asafoetida - 1/4 tsp
Salt - as needed
HOW TO MAKE:
Separate coriander leaves from stems and wash well. Drain water and spread the leaves on the paper towel. Leaves would not get drived completely and they will just loose the moisture content slightly and it will look dry as shown in the pic.
Heat 1 tsp of oil in a pan / kadai and add red chillies and fry them until they turn into brown. Remove them and keep aside. In the same pan / kadai add channa and urad dhal and fry until in turn into golden brown and do not let them burnt. Keep aside. Turn off the stove and add coriander leaves and let the heat absorb the remaining moisture. Keep aside. Allow all the ingredients to cool down.
In a mixie / blender place all the ingredients. Add asafoetida and needed salt. Grind and make a coarse powder. Store it in air tight container.
TIPS:
Grated coconut can be added. I felt the coconut flavour will dominate the coriander flavour hence I avoided.
Tamarind also can be added, if so fry gooseberry size of tamarind along with fried items.
The blender / mixie jar should be dried enough before you grind.
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