Kothamalli Sadam | Coriander rice | Variety Rice Recipe

Coriander or Kothamalli rice is another type of variety rice which I make very often. Coriander leaves has lots of health benefits. We usually make chutneys or add coriander for garnishing. But this is a different and tasty rice. You can make and give this to kids. Surely they will like this. It is a delicious and simple recipe to prepare with leftover rice.

Serve the Kothamalli Karuveppilai Sadam along Vadam & any fry vegetables for lunch or even pack it into your lunch box.

Health benefits of coriander leaves

Coriander leaves is a wonderful source of dietary fiber, manganese, iron and magnesium. Coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamine, niacin and carotene. It helps to reduce blood glucose levels, helps to settle upset stomach and it prevents flatulence. It also protects against urinary tract infection.

Kothamalli or Coriander leaves or Dhaniya as it is known popularly are leaves mostly used in garnish that acts as an antioxidant and packed with several essential oils, vitamins and dietary fibre which help in lowering bad cholesterol and increasing good cholesterol levels. They aid the body in treating skin issues, insomnia and also aids in reduction of weight.

Try this Potato Fry Recipe as side dish for this coriander rice.

Watch Gomathi make this Kothamalli Sadam recipe in tamil

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Kothamalli Sadam | Coriander rice | Variety Rice Recipe

Author: Gomathi Cuisine: South Indian Courses: Lunch, Rice, Vegetarian Recipe Keys: Quick Meals Spicy V Vegetarian Meals

Difficulty: Beginner Prep Time 15 min Cook Time 8 min Total Time 23 mins

Servings: 3

Best Season: Suitable throughout the year

INGREDIENTS

Servings

To Prepare Rice

• ¹⁄₂ cup Rice (Uncooked rice)
• One Handfull Coriander leaves
• 2 Garlic cloves
• 1 tablespoon Chopped ginger
• 3 Green chilies
• ¹⁄₂ cup Thinly sliced Big Onion
• 2 teaspoons Table Salt
• 1 teaspoon lemon extract

To Temper

• 2 teaspoons Oil
• ¹⁄₂ teaspoon Mustard seeds
• ¹⁄₂ teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 1.5 tablespoon Peanuts
• ¹⁄₄ teaspoon Asafetida powder
• 2 Dry Red Chilies
• Few Curry Leaves

INSTRUCTIONs

Video

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1. First pressure cook the rice with required salt & 1 cup water (1/2 cup Rice : 1 cup water) about 2 whistle in medium flame. The rice texture is very important not mushy.

   

2. In  blender jar add green chilies, garlic & ginger.

   

3. Wash and remove the thick stem of coriander leaves, add it to a blender.

   

4. Grind it to a fine paste using little water.

   

5. Heat oil is a pan and add mustard seeds.

   

6. When it splutters, add urad dhal, channa dhal and peanuts. fry in medium flame  till they become slightly red in color.

   

7. Add asafetida & dry red chilies. sauté another few minutes.

   

8. Now add sliced onion  , curry leaves along with required salt . 

   

9. While sauté add few curry leaves. Sauté the onion until translucent.

   
10. Then add the ground coriander leaves masala paste along with lemon extract.
    

11. Then  cook for a couple of minutes until dry. Once the masala cooked well add cooked rice. 

    

12.  Mix well until the rice is well coated with the coriander mixture, Keep the fame in low-medium.

    

13. Once the masala mix coated well with the rice switch off the flame.

    

14. Now yummy & tasty coriander rice / Kothamallli rice is ready to serve. Serve with potato fry or chips.

     

    Try this Potato Fry Recipe as side dish for this coriander rice.

    

Note

• Instead of kothamalli / coriander leaves you can use curry leaves too.
• Peanuts  can be replaced with Cashew nuts.

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