My mom is an expert in making most of the palghat cuisine dishes, her precision, measurements and ingredients added with such accuracy is highly appreciated. When I write everything with the accuracy of a math teacher. my mom uses eyes and hands to measure!
One of her masterpiece is rasam which I have yet to nail. Another one is kothamalli podi ( hara dhaniya powder)
Ingredients
1 bunch Coriander/Hara dhaniya leaves
8 red dry chilies (4 spice, 4 non spicy )
2 Green chilies
A small piece of chopped ginger
A few pieces of dry tamarind (a small gooseberry size)
2 tablespoons of chana dal
2 tablespoons of urad dal
1 small piece of hing cake
A few fresh curry leaves/pudina leaves (added for flavour)
Salt (I use rock salt ) as required
Gingelly oil 1 tsp
Tips
Use fresh dhaniya, curry and pudina leaves for better flavour.
Make sure you use tamarind which is not too old, we get fresh crops here, which is bit sweet and not dark.(Very mild brownish)
Method
* Pour oil in kadai add dals, red chillies, ginger, green chilies, hing piece, and in slow flame dry roast, add tamarind, and roast further for about 2 minutes, towards the end add dhaniya/pudina/curry leaves. Off stove.
*Once it reach room temperature, grind to a semi dry powder, add salt.
*You can divide into two parts and powder if needed. Enjoy kothamalli podi with steamed rice and ghee. It's yum!
One of her masterpiece is rasam which I have yet to nail. Another one is kothamalli podi ( hara dhaniya powder)
Ingredients
1 bunch Coriander/Hara dhaniya leaves
8 red dry chilies (4 spice, 4 non spicy )
2 Green chilies
A small piece of chopped ginger
A few pieces of dry tamarind (a small gooseberry size)
2 tablespoons of chana dal
2 tablespoons of urad dal
1 small piece of hing cake
A few fresh curry leaves/pudina leaves (added for flavour)
Salt (I use rock salt ) as required
Gingelly oil 1 tsp
Tips
Use fresh dhaniya, curry and pudina leaves for better flavour.
Make sure you use tamarind which is not too old, we get fresh crops here, which is bit sweet and not dark.(Very mild brownish)
Method
* Pour oil in kadai add dals, red chillies, ginger, green chilies, hing piece, and in slow flame dry roast, add tamarind, and roast further for about 2 minutes, towards the end add dhaniya/pudina/curry leaves. Off stove.
*Once it reach room temperature, grind to a semi dry powder, add salt.
*You can divide into two parts and powder if needed. Enjoy kothamalli podi with steamed rice and ghee. It's yum!
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