Coriander Rice (Kothamalli Sadam) Step by Step Process
coriander rice, also called kothamalli sadam in tamil, is a flavorful, vibrant inexperienced rice dish made with clean coriander leaves and mild spices. It’s quick to prepare, aromatic, and best for lunchboxes or mild food. This rice pairs properly with raita, chips, or papad.
substances: 1 cup basmati or regular rice (cooked and cooled) 1 cup fresh coriander leaves (tightly packed) 1/4 cup mint leaves (elective) 2 inexperienced chilies 1-inch ginger 2–three garlic cloves 1 small onion (sliced) 1 tablespoon oil or ghee half teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 tablespoon chana dal (optional) few curry leaves salt to flavor a squeeze of lemon juice (non-obligatory)
technique:1. cook dinner rice and allow it to chill so it remains fluffy and non-sticky.2. In a blender, grind coriander leaves, mint (if using), green chilies, ginger, and garlic to a smooth paste using little water.3. Warmth oil or ghee in a pan. Upload mustard seeds, cumin seeds, and chana dal. Allow them to sizzle.4. Upload curry leaves and sliced onions. Sauté till onions turn gentle and slightly golden.5. Add the green paste and sauté on medium warmness for three–4 mins till raw scent disappears and oil starts to split.6. Add salt and blend in the cooked rice. Toss lightly to coat the rice with the masala.7. Non-obligatory: add a squeeze of lemon juice for freshness.8. Serve warm or % for lunch.
serving tips:Pairs nicely with plain curd, boondi raita, or potato chips.
health blessings: coriander is wealthy in antioxidants, aids digestion, and detoxifies the frame. a light and healthy dish, best for summer season or detox days.coriander rice is easy, green, and full of taste and nutrients!
substances: 1 cup basmati or regular rice (cooked and cooled) 1 cup fresh coriander leaves (tightly packed) 1/4 cup mint leaves (elective) 2 inexperienced chilies 1-inch ginger 2–three garlic cloves 1 small onion (sliced) 1 tablespoon oil or ghee half teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 tablespoon chana dal (optional) few curry leaves salt to flavor a squeeze of lemon juice (non-obligatory)
technique:1. cook dinner rice and allow it to chill so it remains fluffy and non-sticky.2. In a blender, grind coriander leaves, mint (if using), green chilies, ginger, and garlic to a smooth paste using little water.3. Warmth oil or ghee in a pan. Upload mustard seeds, cumin seeds, and chana dal. Allow them to sizzle.4. Upload curry leaves and sliced onions. Sauté till onions turn gentle and slightly golden.5. Add the green paste and sauté on medium warmness for three–4 mins till raw scent disappears and oil starts to split.6. Add salt and blend in the cooked rice. Toss lightly to coat the rice with the masala.7. Non-obligatory: add a squeeze of lemon juice for freshness.8. Serve warm or % for lunch.
serving tips:Pairs nicely with plain curd, boondi raita, or potato chips.
health blessings: coriander is wealthy in antioxidants, aids digestion, and detoxifies the frame. a light and healthy dish, best for summer season or detox days.coriander rice is easy, green, and full of taste and nutrients!