The original recipe in the book called for mixed vegetables to be added but since I didn’t have any carrots or cauliflower, I only added frozen peas. You can keep this recipe as the base and add vegetables and even paneer/tofu to get a different dish each time.
KOTHAMALLI SADAM (CORIANDER RICE)
Basmati rice (or any long-grained rice) – 2 cups
Green peas – 1/4 cup (optional)
Salt – to taste
For the Coriander Paste:
Fresh coriander leaves – 1 cup
Chopped onions – 1, medium
Green chillies – 2, more or less
Oil – 2 tsp
Chana dal / kadala paruppu – 1 tsp
Urad dal / uzhunnu parippu – 1/2 tsp
Hing / asafoetida – a generous pinch
Curry leaves – a few
Roasted cashew nuts – a handful
Chopped coriander leaves – 1/4 cup
How to Make Kothamalli Sadam:
1. Soak the basmati rice in some water for 20 mins and cook in sufficient water until the grains are cooked, yet firm. I pressure cooked it this time for one whistle with 1:1 rice:water ratio.
2. Grind the ingredients for the coriander paste with little water.
3. Heat oil for tempering and roast the chana dal and urad dal until golden brown. Add the curry leaves and hing and mix well.
4. Now add the ground coriander paste and blend well adding enough salt. Throw in the green peas and let it simmer for 2-3 mins.
5. Switch off fire and mix in the rice while the paste is still hot.
6. Garnish with cashew nuts and chopped coriander leaves.
I served kothamalli sadam with a simple cucumber raita and papad. The flavour of this kothamalli sadam or coriander rice will be a true delight for coriander lovers!