Kothamalli Sadam | How to make coriander rice | Coriander rice recipe | Indian Cilantro rice
Variety rice is something quite common in many South Indian homes. There is always some kind made for lunch boxes or special occasions. As kids we might have all carried some kind of mixed rice for our school or college lunches. Even though the most common ones are lemon and tomato rice, kothamalli sadam always had a special place in that list. Amma normally makes this on veg / marakkari (சைவம்) days and we would relish with simple thayir pachadi! Here is a simple homestyle preparation of this cilantro rice.
Recipe Video in English
Recipe Video in Tamil
COCONUT RICE RECIPE
Lemon Rice
RAW MANGO RICE
Kothamalli Sadam | Coriander Rice
South Indian Style Coriander / Cilantro Rice Recipe, perfect for lunch box, special occasions, travel or picnic!
Servings: 2
Ingredients
Blend
- 2 cups Coriander leaves chopped
- 1 tbsp Ginger
- 3 small Green Chilies
- 1 marble size Tamarind soaked in little water
- 1 tbsp Fresh Coconut
- 1/4 cup Water
Temper & Saute
- 2 tbsp Oil sesame oil preferred
- 1 tsp Bengal gram
- 1/2 tsp Split Black gram
- 5 each Cashews
- 4 each Curry leaves
- 1/2 tsp Cumin seeds
- 1 inch Cinnamon
- 3 each Cloves
- 5 small Shallots / pearl onion / Sambar vengayam
- 1/4 tsp Turmeric powder
- 1 tsp Salt
Instructions
- Blend fresh coriander leaves, ginger, green chilies& tamarind along with water to make a thick paste.
- Set this aside.
- Heat oil in a pan, temper with bengal gram, split black gram and cashews. Fry until golden.
- Add cinnamon, cloves, cumin seeds and curry leaves.
- Fry the onion along with the spices until soft.
- Add turmeric powder along with the coriander paste and salt.
- Cook until it thickens and then add cooked rice to it.
- Mix well to combine and turn off the heat!
- Serve coriander rice with raita or potato fry!
Notes
Adding coconut is optional, avoid if making it for long travel.
Garam masala adds additional flavor, you may skip and temper with mustard seeds for variation.
Instructions
-
Blend fresh coriander leaves, ginger, green chilies& tamarind along with water to make a thick paste.
-
Set this aside.
-
Heat oil in a pan, temper with bengal gram, split black gram and cashews. Fry until golden.
-
Add cinnamon, cloves, cumin seeds and curry leaves.
-
Fry the onion along with the spices until soft.
-
Add turmeric powder along with the coriander paste and salt.
-
Cook until it thickens and then add cooked rice to it.
-
Mix well to combine and turn off the heat!
-
Serve coriander rice with raita or potato fry!
Notes
Adding coconut is optional, avoid if making it for long travel.
Garam masala adds additional flavor, you may skip and temper with mustard seeds for variation.
