Kothimeera Tomato Podi Sandwich Spread
Kothimeera Tomato Podi Sandwich Spread turns a jar of podi into a fresh chutney sandwich — no blending, no chopping, no perishable ingredients to manage. Stir it into soft butter or hung curd and the kothimeera-tomato tang comes alive instantly, sharp and herby with a gentle heat. Spread it thick between bread slices with cucumber and onion, and it tastes like the kind of sandwich a street-side stall would charge you twice for.
Prep: 10 min | Cook: 0 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Kothimeera Tomato Podi
- 2 tbsp soft butter or hung curd
- 4 slices bread (white, brown, or multigrain)
- 1 small cucumber, sliced thin
- 1 small onion, sliced into rings
- a pinch salt (to taste)
- 1 tsp (optional) Herby Spice Blend (for extra herb lift on top)
Method
- Take the butter out of the fridge at least 10 minutes before you begin — it must be soft enough to stir easily, not melted. If using hung curd, it should be thick and cold.
- Spoon the Kothimeera Tomato Podi into the butter or hung curd and stir well until evenly mixed. The spread will turn a warm orange-green and smell immediately of coriander and dried tomato — that is when you know it is ready.
- Taste the spread on a small piece of bread and adjust — add a pinch of salt if needed, or an extra half teaspoon of podi if you want more punch.
- Spread a generous layer on one side of each bread slice, going all the way to the edges so every bite carries flavour.
- Layer cucumber slices and onion rings on two of the bread slices. Press the other slices on top, spread-side down, and press gently.
- Cut diagonally and serve immediately. If packing into a lunchbox, wrap tightly in foil to keep the bread from drying out.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium