Kothimeera Tomato Salad
Kothimeera Tomato Salad is a fresh, tangy bowl that comes together in minutes — and Kothimeera Tomato Podi does all the seasoning work. The podi's dried kothimeera (coriander leaves) and dehydrated tomato give the dressing a bright, mildly sour depth that no plain salt-and-lemon combination can match. No garlic, no fuss — just clean, punchy flavour on crisp vegetables.
Prep: 10 min | Cook: 0 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Kothimeera Tomato Podi
- 1 cup cucumber, diced
- 1 cup ripe tomatoes, diced
- 1 small onion, finely chopped
- 1 tsp lemon juice
- 1 tsp cold-pressed groundnut oil or olive oil
- a pinch salt (adjust to taste — the podi already has salt)
- a small handful fresh coriander leaves (kothimeera), roughly torn
Method
- Dice the cucumber and tomatoes into roughly equal bite-sized pieces and add them to a wide mixing bowl along with the finely chopped onion.
- In a small katori, whisk together the lemon juice and oil until they come together into a light dressing — it should smell sharp and fresh.
- Add the Kothimeera Tomato Podi directly to the dressing in the katori and stir well. It will turn a warm, brick-orange colour with flecks of green — that is the dried kothimeera and tomato blooming into the liquid.
- Pour the dressing over the vegetables and toss gently until every piece is coated. The salad will take on a faint pink-orange tint from the podi.
- Taste for salt, adjust if needed, then scatter fresh kothimeera leaves on top. Serve immediately while the vegetables are still crisp.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium