Are you worried about a bunch of coriander leaves sitting in the refrigerator idle? Then immediately go through this coriander rice / kothamalli rice, with step by step pics and a short YouTube video. I never waste coriander leaves as I love the flavour, either use it for coriander chutney or veg biryani or sometimes this kothamalli sadam. It is a perfect one pot meal and ideal for lunch box too, as a simple potato chips / raitha / easy aloo fry is enough to have it happily.
- 1 Cup Basmati Rice
- 1.5 Cup Water (To cook basmati rice)
- 1 Onion
- 1 Tomato
- 1 Potato
- 1 Pinch Turmeric Powder
- Salt As Required
- 1/2 Cup Coriander Leaves
- 3 Green Chilli
- 1 Small Piece Ginger
- 4 Pods Garlic
- 2 tbsp Coconut (Chopped into pieces)
- 1/2 tsp Jeera
- 1/2 tsp Fennel Seeds
- 1/4 Cup Water (To grind)
- 2 tbsp Oil / Ghee Link for ghee
- 1 Bay Leaf
- 3 Cloves
- 2 Cardamom
- 1 Small piece Cinnamon
- 5 Pepper Corns
- 10 Cashew
Soak basmati rice in water for 1/2 an hour. Rinse well and pressure for 2 whistles with 1.5 cup of water, for 1 cup of rice. Then chop onion, tomato and potato into cubes. If preparing the rice later, keep the potato immersed in water.
Clean the coriander leaves, peel the skin of garlic and ginger. To a mixer, add coriander leaves, green chilli, ginger, garlic, coconut pieces, jeera and fennel seeds.
Pour 1/4 cup of water and grind it to a smooth paste.
Heat ghee/oil in a pan, then temper with the ingredients listed in the table 'To Temper'. Add cashews and fry till golden colour.
Now add onion and saute till translucent. Then add tomato, once it turns mushy, add potato.
Next pour the grounded paste, add turmeric powder and required salt.
Cook covered for 5 minutes in low flame, till the potato turns soft. Ensure the raw smell of the grounded paste has left.
Finally, add the cooked rice and gently mix it, without breaking the rice grains.
Serve this kothamalli Rice Recipe with Tamilnadu Style potato curry or any raitha.
Tips for Kothamalli Sadam
2. May be for variation, an equal quantity of coriander and mint leaves can be used.
3. Always grind the coriander leaves, just before preparation, otherwise it changes slightly dark.
4. Instead of grinding coconut, 1/4 cup of thick coconut milk can be used. But don’t use water for grinding coriander leaves.
5. Even veggies like carrot, beans, green peas can be used for this kothamalli sadam recipe.
6. Adjust green chilli as per spice level preferred for this coriander rice recipe.
7. Don’t skip turmeric powder, as it lends vibrant colour to the rice.
8. May be any leftover rice, jeeraga samba rice or sona masoori can be used. I used basmati rice.
9. Above all, I suggest ghee for tempering for more flavour. But if you are calorie conscious, use oil.
10. Finally, It can be prepared as a one-pot meal in a pressure cooker for 3 whistles. But use 2 cups of water for 1 cup of rice.