Zero oil podi Tips to roast red chilli Coriander leaves without moisture Variations Ingredients Recipe with step-by-step pictures Kothamalli podi Video recipe
Zero oil podi
Coriander leaves powder without oil is a healthy flavorful podi that stays good for months. If you are traveling this is one tasty way to finish coriander leaves without wasting them.
Roast the dal golden brown
Always roast the dal in low- medium flame and keep mixing for even roasting. Golden brown dal makes the podi flavorful and also helps for longer shelflife.
Tips to roast red chilli
I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding
Coriander leaves without moisture
Wash the coriander leaves well and dry moisture completely. If you grind coriander without moisture it will affect the podi texture. Follow the tips to store coriander leaves fresh for weeks
Can I skip sun-drying Coriander leaves powder?
If you are planning to consume the podi immediately or within one week you can skip sun-drying but for longer shelflife, i would recommend sun or fan drying.
variation - you can use
Pepper and reduce red chilli if coriander leaves have moisture, microwave for 2 mins Sesame seeds, cumin seeds, coriander seeds can be roasted along with dals
For the Kothamalli podi video recipe
Podi recipe collection
Tips to store coriander leaves fresh for weeks
Ingredients
35 grams urad dal 4 Red chilli 35 grams chana dal 1 teaspoon Asafoetida Required salt 1 + 1/2 cup coriander leaves 4 grams tamarind
How to make Coriander leaves podi with step-by-step pictures
Firstly heat a pan on medium heat
When the pan turns hot turn the flame down and adds urad dal and chana dal; mix well
Furthermore, add red chilli; mix well, and roast till the dal turns golden brown
Turn off the stove and transfer
Remove the red chilli cap
Furthermore, add Asafoetida and required salt; mix well and cool
Dry roast tamarind till they turn hot; turn off the stove and keep aside
Grind dal mixture and keep aside
Grind tamarind and coriander leaves without adding water and transfer
Mix gently and pulse everything together. Coriander podi ready for immediate use
Longer shelflife
Sundry for 2 hours or fan dry for 5-6 hours till they turn dry
Pulse to your desired podi texture; store in an airtight container
