kothamalli karuveppilai sadam recipe / indian green rice

Lunch need not be an elaborate one sometimes one pot variety rice can be equally nutritious with no compromise. I have many variety rice lunch box recipes done in my blog and this kothamalli karuveppilai sadam recipe is now added to the list. This is very easy and simple recipe without any coconut and the taste is just perfect. Little asafoetida is a must for the rice and adding this gives a separate flavour and good for digestion also. Whatever rice you normally use at home like either parboiled or raw rice both will do the job. Generally in my home we eat parboiled rice or puzhungal arisi

as it is called and have used that only. Next roasting the spices gives a nice flavour and aroma to the whole dish. For all the variety rice recipes I prefer adding only gingelly oil for nice tasty rice each time. I have taken both coriander and curry leaves equally even you can substitute coriander with some mint leaves it will be good. To go with this sadam paruppu thogayal will be nice or even a simple appalam and pickle will do. Like other variety rice varieties this kothamalli karuveppilai sadam recipe is one such lunch item that you should try. Please check
Masala rice ,tomato rice ,kothamalli rice, ellupodisadam ,brinjalrice, rawmango rice,pulisadam,lemon rice , coconut rice and many to come.

kothamalli karuveppilai sadam recipe / indian green rice

INGREDIENTS:

Oil – 1 tsp
Nallenai/Gingelly oil – 2 tbsp for rice
Asafoetida/hing – 1/4 tsp
Kadala paruppu/bengal gram – 1/2 tsp
Ulundhu/split urad – 1/2 tsp
Broken cashews – 1 tbsp
Parboiled rice/puzhungal arisi – 11/2 cup(water – 4 cups because the rice is matured)

To roast and grind:

Kadala paruppu/bengal gram – 1 tsp
Oil – 1 tsp
Ulutham paruppu/urad dal – 1 tsp
Red chillies -3-4
Pepper – 1 tsp
Cumin – 1/2 tsp
Ellu/sesame seeds – 1 tsp
One hand full of coriander and curry leaves

METHOD:

1.Keep kadai add oil and roast all the roast and grind ingredients by lastly adding coriander and curry leaves, switch off the stove.
2.When cool grind into a powder form (i have done it little coarsely but you can make it fine).

3.Pressure cook the rice as you would do normally and take out in a broad vessel add needed salt add 2 tbsp of gingelly oil mix and let it cool.
4.In-between add oil in a pan add mustard to splutter with both dal to golden, hing then cashews till golden.
5.Add this tadka to the rice with needed salt mix well and keep.

6.Then add the ground ingredient to the rice and mix well till the rice is well coated.
7.Serve with appalam,thogayal or a pickle.

kothamalli karuveppilai sadam recipe / indian green rice

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Total Time 25 minutes mins

Course Lunch, Main Course

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Oil - 1 tsp

• Nallenai/Gingelly oil - 2 tbsp for rice

• Asafoetida/hing - 1/4 tsp

• Kadala paruppu/bengal gram - 1/2 tsp

• Ulundhu/split urad - 1/2 tsp

• Broken cashews - 1 tbsp

• Parboiled rice/puzhungal arisi - 11/2 cup(water - 4 cups because the rice is matured)

To roast and grind:

• Kadala paruppu/bengal gram - 1 tsp

• Oil - 1 tsp
• Ulutham paruppu/urad dal - 1 tsp

• Red chillies -3-4
• Pepper - 1 tsp

• Cumin - 1/2 tsp

• Ellu/sesame seeds - 1 tsp

• One hand full of coriander and curry leaves

Instructions

 

• Keep kadai add oil and roast all the roast and grind ingredients by lastly adding coriander and curry leaves, switch off the stove.

  2.When cool grind into a powder form (i have done it little coarsely but you can make it fine).

  3.Pressure cook the rice as you would do normally and take out in a broad vessel add needed salt add 2 tbsp of gingelly oil mix and let it cool.

  4.In-between add oil in a pan add mustard to splutter with both dal to golden, hing then cashews till golden.

  5.Add this tadka to the rice with needed salt mix well and keep.

  6.Then add the ground ingredient to the rice and mix well till the rice is well coated.

  7.Serve with appalam or a pickle.
  

Notes

You can try this rice with same procedure and ingredients with mint-coriander combination too.
Adding gingelly oil to the rice gives nice taste to the rice.
I have ground the masala coarsely but you make a fine powder and then add to the rice.
I have used parboiled rice you can even use raw rice.

Keyword lunch, maindish, onepotmeal, rice