Unboxed Writers App for Phone and Tablet

Here are more ways to stay at forefront of Unboxed Writers and stay informed and inspired! Download our app for Android Phones and Tablets. Click on the image to Download Now!


Justice

Like Us on Facebook

Follow Us on Twitter

 

Archives

Cattitude: Cause We Support

Cattitude!

The Cattitude Trust is a Public Charitable Trust started to reach out to cats in distress, particularly in Chennai (India).

To know more about Cattitude, 'Like' them on Facebook.

Copyright

Creative Commons License
All content displayed here by Unboxed Writers is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at http://unboxedwriters.com.

Excerpt, Don't Copy: You may not publish an entire post. You may republish an excerpt of not increasing 250 words.

Give Credit: You may not use any material from our site without giving due credit to the individual author and Unboxed Writers. You must hyperlink directly to the post.

Author: Author of the post retains all copyright, and reserves all rights not explicitly granted here.

Recipe : Kothamalli Podi

cc

 

Ingredients

2 medium size bunches of coriander leaves (about two baking cups)
12-14 dry red chillies
1 lime sized ball of tamarind
1/2 cup urad dal (baking cup measure)
2 tsp (flat) asfoetida
Salt to taste

1. Wash and dry the coriander stem and leaves.

2. Chop the stem and leaves into little pieces.  This helps with the grinding process later on.

3. Heat a pan on low fire and dry roast the red chillies.  This takes just a few seconds.  Don’t over roast else the chillies start turning black and this will give the powder a bitter after taste. Set the roasted red chillies aside to cool.

4. Roast the urad dal until the dal turns a light shade of brown.  Set aside to cool.

5. In the same pan, on a low fire, now roast the chopped coriander stem pieces and leaves.  Roast until it wilts / has considerably dehydrated.  It does not completely dehydrate, there will be a bit of moisture left but the leaves and stem pieces should have a rather blanched / shrunk look.

6. Blend the coriander stem / leaves in a blender while still warm.  The cooler it gets, the more fibrous it becomes and hence more difficult to grind.

7. Once the coriander is a bit ground up, transfer the coriander to a bowl.

8. Get the rest of the ingredients into the blender and grind until the dal and the chillies have broken up into little bits.

9. Now add the previously ground coriander and give the whole thing a good whiz in the blender / food processor.

10. Once the powder has cooled down, transfer to an airtight bottle.  Would be better to refrigerate the powder because the coriander retains some of the moisture even after grinding.

This powder / dry chutney is one of the most versatile of Tambrahm recipes and can liven up anything from simple toast to idlis and dosas to plain rice with the dollop of ghee to yoghurt rice .

Gauri dons many hats. Of  a wife, a mom, a teacher and more.  Apart from working as a full time English teacher  in Hong Kong, she also raises and nurtures two children.  Her family means the world to her and life is a happy roller coaster ride. She blogs at http://tiny-tidbits.blogspot.hk/.  Originally intended as a means to preserve memories for posterity, Tiny Tidbits now plays host to a wide range of issues, thoughts, musings, raves and rants.

Similar posts
  • An Immersive Masterclass with Billie McKay Those who remember the 2015 season of MasterChef Australia may remember an imperturbable Billie McKay nailing a perversely difficult sugar globe in the finale to land not just the title, the prize money and lifelong stardom but the chance to work alongside Heston Blumenthal in his iconic Fat Duck restaurant in London. Once there, she retreated from limelight to [...]
  • What Ma’s Kitchen Taught Me About Life My mother was a great cook and indulged in cooking as a fetish. Ma was a magician too, adding that special sparkle to anything she touched. She could even snip a handful of wildly growing, wayward Amaranth leaves, tease them with fiery red chillies, team them with un-skinned potatoes, turn them over in an iron [...]
  • Memories Of Doon’s Magical Monsoon Moments of truth. Everybody has one or maybe several. So it is with times of inspiration. Everybody has that reference of sight, smell, sound, touch, feeling or piece of imagination that inspires. For me, one of the strongest times of inspiration is when the sky opens to pour its heart out in a manner unrestrained and unabashed. [...]
  • Chocolate For Your Soul Fabelle, the luxury chocolate line from the ITC group launched its second chocolate boutique at the ITC Windsor, over a sit-down four course plated chocolate meal. Yes, you read that right, there were four courses of chocolate desserts, paired with music. It was certainly unusual, but appropriate if you consider chocolate as music for the soul. The evening, organised at [...]
  • A Mouthful Of Norway From the cold, clear waters of Norway, the Norwegian Seafood Council (NSC) brought the salmon to the Indian table to showcase just how easily the fish can be adapted to the Indian way of cooking. To demonstrate that, Yogi Shergill, Vice Consul, Royal Norwegian Consulate General – Mumbai & Director (India), Norwegian Seafood Council (NSC) held a [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Our Authors

Be the first to read the latest on Unboxed Writers!

Subscribe for FREE and get the latest in your Inbox! You can unsubscribe at any time.
Name
Email *

Admins

Editor & Founder:
Reema Moudgil
Design Director & Founder:
Vani Bahl
Media Consultant:
Poonam Goel

Mission Statement

Who are we? We are writers. And here, in this space, we put pride and passion back into writing. We give ourselves and each other creative freedom and respect.

* We create an environment where content generation does not entail degeneration of inspiration and spirit.
* We create content that we believe in and identify with.
* We recognise that to create is always of more value than to berate.
*We critique without malice and arrogance.

This site is about us writers, what we stand for but more importantly, about creating something valuable, inclusive, thought-provoking. In this space, we do not just stand for ourselves but for all those who listen to a compelling inner voice that tells them, "Create!"

Unboxed Writers Share

Join the other awesome people who get the new posts right away by email!
Be the first to read the latest on Unboxed Writers.
Enter your email and stay on top of things!

Subscribe!