CORIANDER RICE | KOTHAMALLI SADHAM

Tweet

My son loves anything that has coriander in it and he loves coriander rice. Usually I mix kothamalli thokku or thogayal with rice for an instant version of kothamalli rice. I came across this flavorful recipe here and I have been making coriander rice only this way since then.The author (Nags) has mentioned that the original recipe called for mixed vegetables. However I think the recipe goes well only with green peas as tried by her.The ingredients might sound simple but the flavor and taste of the rice was great.

Ingredients:

                               

Basmati rice	1 cup
Coriander leaves	1 cup
Onion	1 small
Green chillies	1 or 2
Green peas	1/4 cup
Roasted cashewnuts	1/2 tablespoon
Chopped coriander leaves	2 tablespoon

For tempering:

Oil	2 tsp
Mustard seeds	½ tsp
Urad dhal	½ tsp
Asafoetida	a pinch
Curry leaves	a sprig

Procedure:

1.  Soak the basmati rice in some water for 30 min

2.  Cook with sufficient water as separate grains.

3.  Heat 1 tsp of oil in a pan and fry the onions until slight brown

4.  Add the coriander leaves and green chillies and fry for 30 seconds

5.  Grind the onions, green chillies and coriander leaves together with little water

6.  Heat oil in a pan and add 1 tsp of oil. Add mustard seeds. Once is starts spluttering add urad dhal and curry leaves

7.  Now add the ground coriander paste. Add salt and mix well

8.  Add the green peas and simmer for 3 minutes.

9.  Switch off the stove. While still hot mix well with the cooked rice.Garnish with chopped coriander leaves and cashew nuts

Notes:

·        Green peas is completely optional. Other vegetables like carrots can also be added

·        Instead of cashewnuts, peanuts can also be used

·        The original recipe did not call for step 3& 4. However I felt the raw smell when the onions were ground with frying.

 Step by step pictures: