Kothamalli sadam | Coriander rice is a flavorful healthy and tasty 10 minutes instant variety rice
Lunch box recipe - cilantro rice
Easy and tasty kothamalli Sadam is a popular variety rice dish from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes. Authentic south Indian flavors. It is popularly known as kothamalli sadham in Tamil
CAN I USE LEFTOVER RICE FOR CORIANDER LEAVES VARIETY RICE?
yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.
FLUFFY RICE
If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice.
WHAT KIND OF RICE SHOULD I USE?
I generally use basmati rice. You can also use Sona masoori rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.
WHAT TASTES BEST WITH KOTHAMALLI SADAM?
Rice tastes best with varuval variety,curd based kuzhambu, kootu varietycurd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda
Should I saute coriander leaves?
No, just add washed coriander leaves after turning the stove and give a quick mix 3 times. The pan got is enough for the coriander leaves.
Coriander leaves -Tips to notes
Always use fresh leaves You can use thin stem but avoid thick stem Wash the coriander leaves well then prepare rice Leaves can have moisture but shouldn’t drip water
Can I skip the lemon juice
Lemon juice lemons retain the green color. I would recommend it. You can add little tamarind instead of lemon juice.
VARIETY RICE RECIPES IN TMF
Ingredients
To saute
1 teaspoon peanut oil 4 garlic, peeled and roughly chopped 1 Green chilli adjust according to your taste 5 grams of ginger 1 small onion 35 grams of coriander leaves
To grind
1 teaspoon lemon juice Required Salt Pinch of sugar
To temper
1 tablespoon sesame oil 1/2 teaspoon mustard seeds 1 tablespoon urad dal 7 cashews 2 tablespoon peanuts 1 tablespoon chana dal Curry leaves few 1/2 teaspoon Asafoetida 1 teaspoon Cumin seeds
Coriander rice
5 Small onion 1/4 teaspoon turmeric powder 2 cups basmati rice, cooked
How to make coriander rice with step-by-step pictures
First, spread cooked basmati rice on a wide plate. Add sesame oil and fluff Add oil to a wide pan and heat
When oil turns hot, saute ginger, garlic, small onion, and green chilli till skin color changes
Turn off the stove add coriander leaves and mix well 3 times
Transfer and cool Grind them with lemon juice, salt, sugar, and 1 tablespoon of water into a fine paste
Gently mix ground paste and rice
Add oil to a wide heavy bottomed pan
When the oil turns hot add cashews and peanuts; quickly mix
Furthermore, add all ingredients listed under “to temper” except asafoetida and let them splutter
Add onion; mix well and saute for a minute
Furthermore add turmeric powder and mix well
Turn down the flame to low and add the rice; mix gently and cook for 1 minute
