KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.

What is a herb?

Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)

Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.

My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.

Recipe for Kothamalli Kharam:

Ingredients:

1 Cup =250 ml

Thick Bunch of Cilantro (2 Cups full)

1/4 Cup Almonds

1 Cup Grated desiccated Coconut

10 Dry Red Chillies

Salt to Taste

Lemon size Tamrind

2 Tbsp Oil

Method:

Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.

In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.

Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.

I love to make fresh batch of these podis.

Try this delicious Kothamalli Kharam and share your views.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/

11 thoughts on “KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

  1. Preethi do you store it in the fridge or does it stay out at room temperature? I would love to make this whenever I travel next to Bali as I miss some of the Indian flavors when I’m away for too long from home.This chutney powder is so versatile, can be enjoyed with plain rice, paratha or even on bread as a sandwich base.Right now would love to sprinkle some on my plain noodles.

  2. Preethi Prasad says:

    I usually keep in the fridge as the weather keeps changing here. Do try and let me know how it turns out. You can keep it out for a week if the cilantro is sun dried very well .

  3. Bookmarking to try this preethi ! Will have to wait for the sun however to help me dry it 🙂 the addition of almonds in a podi is so interesting ! Dont we need to dry roast the chillies ans tamarind before powering ? Or does that work fine ?

    • Preethi Prasad says:

      Kalyani I did not dry roast it. The ground paste was added to the sautéd ground coriander and kept on Low flame and sauté for about a minute .

  4. This looks and sounds absolutely amazing!
    We make something called Kothamalli Podi, which is similar but with a few differences in the ingredients used. I’d love to try out this flavourful Kothamalli Karan, your way, some time. 🙂

  5. Bookmarking it Preethi. I usually dry mint leaves but never dried coriander leaves. Always use fresh. Actually I haven’t any idea about it. Loved it. What a flavourful and delicious dry chutney it will be. I will try it for sure after reaching home

  6. This is such an interesting recipe di ! Never used dried coriander in podis. This podi sounds absolutely flavorful and healthy with almonds and coconut going in. Bookmarking this recipe to try out soon.

  7. We usually use fresh cilantro leaves, never used the dried ones. Loved this handy chutney powder that can be relished with dal rice or paranthas.. I will even love to try it with toasted bread.. sounds delicious!!

  8. Sounds delicious and very flavorful. Bookmarking the powder as I generally will pick up enough coriander to fill a truck so this will ensure least waste. Thanks

  9. This kothamalli karam looks very tasty, i always prepare chutney never tried this karam podi. Would love to try it soon, adding almonds is very intresting and new to me. Would love to have this with hot steamed rice with dollop of ghee.. Yumm

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