Coriander leaves rice - Kothamalli sadham recipe with full video and step by step pictures. This rice is an easy, no onion no garlic lunch recipe, using fresh coriander leaves and other ingredients like ginger, garlic, grated coconut and chillies. The recipe of this coriander leaves rice is I read in my prize cookbook long back and today prepared this rice for Siva's lunch box with raw banana fry.
All you need to do is to grind a masala paste for the rice. Everyone has their own style of preparing this masala and you can adjust the taste according to your taste buds. The ground paste is prepared with the regular ingredients like red chillies, green chillies, grated coconut, ginger, coriander leaves, chana dal and urid dal. A teaspoon of chana dal and urid dal the unique combination of rice varieties are dry roasted and added to the masala paste which helps to prevent the rice from drying out. If you like to add tamarind, you can add a small piece while grinding. I prefer fresh lemon juice for coriander rice..As I told you earlier in my posts, for rice varieties ponni raw rice tastes good which gives the perfect texture and seperated grains.
Rice Varieties
- Coriander leaves and Tomato Pulav
- Paneer Kofta Biryani
- Carrot Rice
- Kuska (Plain Biryani)
- Beetroot Biryani
- Baby corn Pulav
- Coconut Milk Rice
- Baby corn and Capsicum Pulav
- Vegetable Pulav
- Vegetable Fried Rice
- Mushroom Biryani
- Sweet Corn and Paneer Pulav
- Easy Vegetable Biryani
- Spicy Tomato Rice
- Vegetable Brinji
- Mixed Vegetable Rice with Dal
- Coconut rice
- Tamarind rice
- Lemon rice
- Tomato rice
- Raw Mango rice
- Brinjal rice
- Amla rice
- Pepper Cumin Rice
Coriander Leaves Rice - Kothamalli Sadham Recipe Details
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : Rice varieties
Author : Muthulakshmi Madhavakrishnan
Ingredients
- 1 cup ponni raw rice
- 2 cups water
- 1 bunch coriander leaves
- 1 medium lemon
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 2 tbsp raw peanuts
- 3 tbsp oil
- salt to taste
For masala paste
- 1 bunch coriander leaves
- 1/2 tsp urid dal
- 1/2 tsp chana dal
- 2 green chilly
- 2 red chilly
- small piece ginger
- 2 tbsp grated coconut
Cooking Directions
Measure the rice with your measuring cup and add it to a bowl. Rinse the rice thoroughly and add the rice directly to the pressure cooker and soak the rice with 2 cups of water for 10 minutes. Soaking process gives you the rice separated which looks prettier for these kind of rice dishes. Close it with the lid and pressure cook for 2 whistles on medium heat. Allow the pressure to settle down naturally. Open the cooker and transfer the rice to a plate or bowl. Add 2 tbsp gingely oil over the rice.
Heat a kadai and add chana dal. Roast for a few seconds and add urid dal. When you get a nice aroma, add red chilly and roast for a few seconds and turn off the heat.
Take a mixer jar and add green chillies, chopped ginger, grated coconut, roasted dal and red chilly and coriander leaves. Add required water and grind it to a smooth paste.
Heat oil in a kadai and add mustard and urid dal. Allow it to crackle. Next add peanuts and fry until the peanuts turn golden brown. Then add asafoetida powder and saute well for a few seconds.
Now add in the ground coriander leaves mixture along with 1/4 cup water.
Add required salt and turmeric powder and stir well for a few minutes on medium heat. Add the cooked rice. Mix them all together.
Squeeze 1 medium lemon over the rice and mix well. Add more or less lemon juice according to your taste.
Mix the rice until it gets fully incorporated with the ground masala paste. Close it with a lid for 10 minutes and serve with vazhaikkai fry or potato poriyal or appalam.
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