Coriander Rice / Kothamalli Sadam Recipe

This is another recipe from Chandra Padmanabhan's Southern Spice. I have been trying more and more recipes from the book with good results and this kothamalli sadam recipe is definitely a winner. Both TH and I love fresh coriander and pretty much anything made with it. When I have some extra leaves on the verge of wilting and wasting away, I chop them and add them to dosa batter, that's how much we love it!

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.


Recipe For Coriander Rice

What I Used:
(Serves 2)

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

For Tempering:

Oil - 2 tsp
Chana dal / kadala paruppu - 1 tsp
Urad dal / uzhunnu parippu - 1/2 tsp
Hing / Asafoetida - a generouns pinch
Curry leaves - a few

For Garnish:

Roasted cashewnuts - a handful
Chopped coriander leaves - 1/4 cup

How I Made It:

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 cashewnuts and chopped coriander leaves.

I served it with a simple cucumber raita and papad. The flavour will be a true delight for coriander lovers!

This recipe goes to Weekend Herb Blogging hosted by Susan of The Well-Seasoned Cook. For previous hosts and recaps of WHB check out Haalo's blog. 

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