Dhaniya Podi | Â Coriander Podi | malli podi is a make-ahead Podi that stays good for 2 months if stored in an air-tight container. Dhaniya Podi can be mixed with rice and used as a quick lunch box meal for busy days. It can also be used as a side dish for curd rice. With some sesame oil, it tastes great with tiffin varieties like Idli Podi. My Amma says prepare Podi and keeps it handy, It is a great help for rainy days, well the old saying won’t work if I live in Seattle. đ Rain or shine Podi is a saver during busy days and of course lazy daysđ Hubby starts early for work and having a three-year-old I always have coconut Podi / Curry leaves Podi in the pantry. If I pack with a dollop of sesame oil and rice, Podi makes a tasty lunch box special. Podi rice tastes better if consumed after 2-3 hours as the flavor infuses well with the rice.
Last year when my parents visited I told Amma to prepare some Podi after two days. And I didn’t have enough curry leaves and fresh coconut handy. Amma said without those she can prepare one more Podi with the ingredients I have in one. She prepared Dhaniya podi, after seeing her sautĂ©ing all the ingredients I told her it looks similar to curry Podi ( one used for brinjal rice/ capsicum rice/ plantain Podi Curry). She told Urad dal is present along with the other ingredients used for curry powder. The amount of dhaniya used gives aromatic coriander flavor to the Podi. Dhaniya Podi stays good for months. I usually keep a very small quantity in the pantry and store the rest in a freezer-safe zip lock bag. The freshness of the Dhaniya Podi is maintained this way. If stored properly Podi will stay good for months but after a few months the aroma goes off. This is Tamil Brahmin no garlic version Podi. dhaniya Thogayal is yet another tasty recipe prepared with coriander seeds Â
Podi recipe collection Ingredients: Coriander seeds - 1 cup Channa dal - 1/2 cup Urad dal - 1/2 cup Red chilli - 9 (Adjust according to your taste) Salt - as needed asafoetida - 1/8 tsp Method:
In a pan dry roast coriander seeds till the seeds slightly changes color and start popping
Transfer them to a plate and let it cool down Add channa dal and sauté till aroma and dal turns golden brown. Transfer the  Roasted dal to the same plate
Now add urad dal and sauté till the dal turns golden brown. Let it cool down on the same plate
Add red Chilli and sauté till the Chilli are roasted. Transfer and cool down everything
Before grinding add the required salt and pinch of asafoetida
After everything comes to room temperature grind them into a coarse powder
Cool it and store in a dry airtight container, and always use a dry spoon
