Kothamalli Podi (Cilantro podi/pesto)
This is a semi dry chutney with just 4 ingredients: cilantro, red chilies, tamarind, urad dal. And salt, and hing. Pairs perfectly with idli, dosai, rice, anything you’d have a chutney to go with. It’s really neither a chutney nor a powder (podi) – it’s not a runny, watery paste like a chutney, nor is it completely dry like a podi. There is a little moisture from the cilantro, but it’s on the dry side. Simple to make, lasts in the refrigerator for about a month easily.
Servings Prep Time
1 cup 15mins
Cook Time
5mins
Servings Prep Time
1 cup 15mins
Cook Time
5mins
Ingredients
  • 1big bunch cilantro
  • 1/4cup urad dal
  • 8-10red chiliesreduce/increase per preference. This quantity gives medium heat
  • 1tsp Saltor to taste
  • 1/4tsp Hing
  • 1tsp oilto fry the dal and the chilies
  • 1small lemon sized tamarind
Instructions
  1. Wash cilantro well, stems can be used as well. Just make sure to wash really well, to remove any dirt
  2. Heat 1 tsp of oil in a kadai
  3. Add the urad dal, red chilies, and hing and fry till the dal turns golden, and the red chilies are shiny but not burnt. Turn heat off, add the tamarind and saute in the remnant heat
  4. Saute the washed cilantro until wilted
  5. Cool all the ingredients, and blend them starting with the dal, chilies, and tamarind. Add salt, and the cilantro and blend till it’s all one big mass.
  6. I like to make them into balls like these, and break off each as I use them.
  7. Had them with idlis – too lazy to make sambar and chutney
Recipe Notes

This podi has a good balance of sour, hot, and salty tastes. Great to get your appetite and taste buds revved up.