Sambarapuli / Kothamalli podi is a flavourful South Indian spice blend made with fresh coriander leaves (kothamalli), lentils, tamarind and spices. The ingredients are roasted and ground into a coarse paste or powder, creating a rich, tangy, and spicy base. This aromatic podi is a delicious way to enjoy the earthy, citrusy notes of coriander in a preserved form. Traditionally made at home, Kothamalli Podi/ Sambarapuli is perfect for mixing with hot rice and a drizzle of ghee or sesame oil. It also pairs beautifully with idli, dosa, and curd rice, making it a versatile condiment in everyday Tamil cuisine. Sambarapuli is known for its deep flavour and long shelf life, making it a kitchen essential in many South Indian homes.
Why You’ll Love Sambarapuli / Kothamalli Podi
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Made with fresh coriander leaves, roasted lentils, and spices
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Shelf-stable when stored properly – a great way to preserve herbs
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Perfect for quick meals and travel food
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Adds a burst of flavour to rice, tiffin, or even curd rice
Common Ingredients in Sambarapuli / Kothamalli Podi
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Fresh coriander leaves (kothamalli)
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Urad dal
- Chana dal
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Dry red chilies
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Tamarind
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Salt and hing (asafoetida)
The ingredients are sautéed and ground into a coarse or fine powder, depending on preference.
How to Use
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Mix with steamed rice and sesame oil/ghee for a quick meal
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Serve alongside idli or dosa as a dry chutney
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Sprinkle over curd rice or use in rolls and wraps for added flavour
Why is Sambarapuli / Kothamalli Podi Special?
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Unique blend of spice, tang, and aroma
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Ideal for mixing with hot rice and ghee
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A great instant base for tamarind-based gravies
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Time-tested homemade recipe from Tamil households
These are roasted and ground together to form a flavourful, shelf-stable mix. Some families make it as a thick paste and preserve it in jars, while others prepare it as a dry blend.
Sambarapuli / Kothamalli podi
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 1 medium bunch Fresh Coriander leaves
- 1/2 Cup Channa dal
- 1/2 Cup Urad dal
- 13 no Red Chilli
- 1 tbsp Jaggery
- 1 small lemon size Tamarind
- As req Salt
Instructions
- Wash the coriander leaves thoroughly and allow them to dry completely.
- Once dry, add the leaves to a pan and lightly sauté or dehydrate them to remove excess moisture.
- In another pan, dry roast chana dal, urad dal, and red chilies over medium flame until they turn golden brown and aromatic.
- Let the roasted ingredients cool down, then transfer them to a mixie jar.
- Pulse it a few times, then add tamarind, salt, and jaggery.
- Grind the mixture into a coarse powder.
- Now add the sautéed coriander leaves and grind everything together until well combined.
- Transfer the mixture to a plate and let it cool completely.
- Store the cooled podi in an airtight container. Serve with idli, dosai, or curd rice.
Notes
INSTRUCTIONS
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Wash the coriander leaves thoroughly and allow them to dry completely.
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Once dry, add the leaves to a pan and lightly sauté or dehydrate them to remove excess moisture.
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In another pan, dry roast chana dal, urad dal, and red chilies over medium flame until they turn golden brown and aromatic.
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Let the roasted ingredients cool down, then transfer them to a mixie jar.
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Pulse it a few times, then add tamarind, salt, and jaggery.
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Grind the mixture into a coarse powder.
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Now add the sautéed coriander leaves and grind everything together until well combined.
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Transfer the mixture to a plate and let it cool completely.
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Store the cooled podi in an airtight container. Serve with idli, dosai, or curd rice.
Note
If you prefer to make Sambarapuli or Kothamalli balls, skip the drying step. Instead, wash the coriander leaves and grind them directly with the other ingredients to form soft balls.
