Coriander Rice (Kothamalli Sadam)

My 30th recipe, "Coriander Rice (Kothamalli Sadam)", a simple and healthy South Indian variety rice, to continue the tradition of preparing variety rice on Margazhi Saturdays for Lord Balaji. This also doubles up and helps me keep up with my New Year resolution for the second day. It is the most healthy dish you could possibly prepare. Coriander and Ginger are a rich source of fiber, all essentials nutrients, minerals and vitamins. They are known to benefit the whole body and cure almost all diseases known and unknown to mankind 🙂 Will help you recover from all the sugar attack during the holidays and New Year celebrations.

Coriander Rice (Kothamalli Sadam)

Coriander Rice

Revathi Palani

A traditional, quick and easy south Indian Coriander Rice (Kothamalli Sadam) recipe to enjoy the numerous health benefits of coriander leaf and ginger. 

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Ingredients

  

• ¾ Cup Rice
• 1 Cup Coriander Leaves - 1 Cup
• 1 small piece Ginger
• 2 Green Chilli
• ½ small Onion (Finely Sliced)
• 4 cloves Garlic
• 1 tsp Salt (adjust per taste)

To temper

• 1 tsp Oil
• ¼ tsp Mustard
• 1 Tbsp Chana dal
• ½ tsp Broken Urad dal
• 8 Cashews
• ¼ tsp Jeera

Instructions

 

• First, Cook the rice along with ½ tsp salt. Keep it aside and bring it to room temperature.
• Grind the coriander leaves, ginger and green chillis into a thin paste (add required amount of water) in a mixie / blender.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crcoriander.jpg" alt="coriander" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crpaste.jpg" alt="coriander" width="48%">
  
• Heat a pan with oil and add the mustard followed by other items listed under "To Temper" one by one, after the mustard splutters. Now, add the onion and garlic and saute until the onion turns translucent.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/cronion.jpg" alt="coriander" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crsaute.jpg" alt="coriander" width="48%">
• Add the coriander paste and remaining ½ tsp salt to the pan and reduce the flame to medium. Cook until the raw smell of the coriander leaves changes. It should take about 3-4 mins.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crmix.jpg" alt="coriander" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crmix1.jpg" alt="coriander" width="48%">
• Now, turn off the flame. Add the cooked rice to the pan and mix nicely until combined well.
  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crmix2.jpg" alt="coriander" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/crdone.jpg" alt="coriander" width="48%">
• Enjoy hot with papad.

  <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/coriander-rice-1.jpg" alt="coriander rice" width="100%">
  

Notes | FAQ

-In case of using left-over cooked rice from the fridge, in step 5, you can add it to the coriander mixture and saute for a few minutes in low flame until the rice heats ups.

- I had used ½ the salt while cooking rice and remain salt to the coriander mixture.