I am a fan of the “pappu podi” they serve at Andhra hotels. Its yummy. Its served with hot steamy rice and ghee. I remember having it during weekend lunches at a famous Andhra hotel in Indiranagar called Sreedevi. While I am not sure if they are still existent the flavour still is. I am yet to find a recipe for the authentic Dal powder. That said, one of our friends with a passion for gardening has a big veggie patch in his backyard. He had coriander growing by the bunch. This variety called as the “Lemon coriander” has a lovely fresh scent to it and can elevate the flavour of the dish instantly upon its addition. As such I wanted to make something that will last a while like a podi (powder) or a dry Chutney. I quickly gathered the ingredients to make this Coriander thokku. It has a powdery form to it since we have not added water, so you could simply add it to rice since its already roasted in gingelly oil after grinding or you could also add a teaspoon ghee if thats what you like. You could also pair it with Dosa or idli.
Urad Dhal : 2 tbsp
Asafoetida : 1/4 tsp
Coriander leaves : 1 lareg bunch, picked, washed, cleaned and drained
Dry Red Chillies : 3-5
Tamarind : small marble size
Gingelly oil : 2 tsp + 2 tbsp
- Clean the coriander leaves of any sand or dust. Drain and chop. Remove the larger stems.
- Heat 1 tsp oil, roast the Urad Dal well with the red Chillies till it turns red. Remove set aside
- Add 1 tsp oil add the coriander and the tamarind and saute till the leaves wilt
Firstly grind the Rpoasted Red Chillies and the Urad Dal
- After grinding the Dal, add the sauteed Coriander and the asafoetida and grind. Do NOT ADD WATER
- The ground mixture will resemble crumbs. Add this to 2 tbsp Hot oil in a pan and saute for about 1 minute. Remove and serve with hot rice.