CORRIANDER LEAF POWDER OR Kothimeeri Podi

Ingredients:

Oil- 4 tbsp
salt- to taste

To be roasted without oil:

Split Black gram dal- 2 tbsp
Bengal Gramdal - 2 tbsp

To be roasted in oil:

Corriander leaves- 2 cups
Red Chillies- 10/12 stalk removed
Asafoetida powder (Hing)- 1 tsp

The tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds (Methi)-1/4 tsp

Procedure:

1: Wash the coriander leaves and pat dry
2: On a low flame, dry roast the grams, each seperately, and keep aside.
3: Heat 31/2 tbsp oil and roast the coriander leaves for 2/3 minutes. Take care to see that leaves remain green.. Remove from oil and keep seperately.
4: In the same oil, roast the chillies until bright red and crisp, remove from oil and keep seoerately.
5: Roast Asafoetida and remove
6: Grind all above ingredients along with salt into powder, neither fine nor coarse.
7: Heat the remaining oil for tempering. Pop the musterd seeds and then add the fenugreek, As the fenugreek turns brown, mix the this into the powder, Cool and store in a air tight jar.

Note: Serve with Idlis, Disas or mix with steaming rice with a dollop of ghee or sesame oil and eat.