Sambara Puli | Coriander podi
Sambara puli
Sambara puli
Sambara Puli, also known as Coriander Podi, is a cherished traditional recipe hailing from Palakkad and various regions of Tamil Nadu.
This culinary gem, akin to a medicinal ball, is typically relished alongside breakfast items such as idli, dosa, and curd rice. Comparable to the celebrated Naartha elai podi, crafted with fragrant citron leaves, Sambara Puli shouldn't be underestimated, despite its humble ingredients. A staple in many Tamil households, this age-old preparation holds a unique status.
Don't be deceived by the unassuming coriander leaves and the simplicity of the ingredients; a small ball of this spicy, tangy, and aromatic puli can work wonders.
Even individuals under the weather will eagerly load their plates with curd rice, accompanied by this flavorful puli, inducing a hearty appetite. No medicine can rekindle a diminishing appetite quite like this seemingly innocuous yet potent tiny ball.
Little wonder our ancestors ensured a monthly stock of this puli, along with vepalai Katti (citron leaves podi), was always at the ready in their homes. While some variations include ingredients like chana dal and pepper, I've opted to keep it concise, incorporating only udad dal, red chilies, asafoetida, tamarind, and two small bunches of washed, dried leaves.
Ingredients:
Coriander leaves washed and dried , chopped roughly
1 pebble size Tamrind
5-6 red chilies or as you prefer
4 tsp udad dal
Big pinch of asafoetida
Rick salt
1 tsp oil
Optional to add a pinch of jaggery . I skipped it.
Method :
Heat a pan , First with a tsp of oil roast the dal with chilies .
Add the Tamrind broken to small pieces if needed abd sautee till aromatic . Remove and set aside.
In the same pan , add the washed dried coriander leaves roughly chopped to sautee in oil . Allow to shrivel a big but not too much . Add a big pinch of asafoetida powder .
Furthermore , cool all roasted ingredients , first pulse the dal with chilies and Tamrind to a coarse powder .
Add the sautéed coriander leaves to the powder and grind in pulse mode .
Remove when everything is combined to a rough texture .
Usually this coriander powder is rolled into small balls and stored in a container in the fridge .
The coriander puli is delicious 😋 with idli , dosa , curd rice .
Curd rice with Sambara puli
Curd rice with Sambara puli
Sambara puli
