kothamalli sadham /sadam/coriander rice

My cooking becomes incomplete if am in shortage of these leaves that much valuable is this coriander and whole Indian cooking relies on it very much.Its notable that in most of the Indian cooking for gravies,sambars and rasams it’s particularly added at the end and switched off.Personally I adore this leaf for its wonderful aroma and flavour it leaves making even simple recipes into exotic one.This version of kothamalli sadham /sadam/coriander rice is the one I learnt from Meena radhakrishnan from one of her you tube shows.Even though its usage is mainly for its flavour and smell its most important herb that has high nutritional goodness with great medicinal value.Many friends here in my place use this coriander as a detox drink but personally I have not tried it.They say it resets your body and to an extend supports weight loss if on proper low-calorie diet.This kothamalli sadham /sadam/coriander rice is a perfect one pot easy lunch apt for the school lunch box plan.It was very simple to make and can have with curd,raita or with your favorite pappads of your choice.

kothamalli sadham /sadam/coriander rice

INGREDIENTS:

Cooked rice – 2 cups (set them to by spreading and mixing with ghee)
Coriander leaves/kothamalli ilai – 1 fist full(washed)
Green chillies – 2
Ginger – 1/2 inch piece
Tamarind/puli – 1 inch piece
Salt to taste
Sugar – 1/2 tsp(optional)
Small onions – 21/2tbsp
Oil – 1 tbsp
Ghee 2tsp to mix rice(or even gingelly oil)
Urad and bengal gram dal – 1 tbsp
Mustard – 1 tsp
Cashew nuts – 5-6

METHOD:

GRIND GINGER,TAMARIND,CHILLI,CORIANDER,ONION

BY ADDING LITTLE WATER

KEEP KADAI WITH OIL ADD MUSTARD AND DALS

CASHEWS

WHEN BROWN ADD PASTE

ADD SALT AND SUGAR

LET IT BOIL

POUR TO RICE AND MIX

READY TO SERVE

1.Grind coriander,greenchillies,ginger,tamarind and small onions to a paste by adding water.
2.Keep kadai with oil add mustard and dals.
3.Make mustard to splutter and dals, to golden.
4.Add cashews too along with dals and when golden add ground mixture.
5.Add needed salt.
6.Add sugar and let it boil for few minutes.
7.Inbetween cool the cooked rice by spreading in a wide vessel.
8.Add ghee to rice and mix,keep ready.
9.Now pour the coriander mixture and mix well.
10.Serve with your favorite papad.

kothamalli sadham /sadam/coriander rice

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Total Time 30 minutes mins

Ingredients

  

• Cooked rice - 2 cups set them to by spreading and mixing with ghee
• Coriander leaves/kothamalli ilai - 1 fistfull washed
• Green chilles - 2
• Ginger - 1/2 inch piece
• Tamarind/puli - 1 inch piece
• Salt to taste
• Sugar - 1/2 tsp optional
• Small onions - 21/2tbsp
• Oil - 1 tbsp
• Ghee 2tsp to mix rice or even gingelly oil
• Urad and bengal gram dal - 1 tbsp
• Mustard - 1 tsp
• Cashewnuts - 5-6

Instructions

 

• Grind coriander,greenchillies,ginger,tamarind and small onions to a paste by adding water.
• Keep kadai with oil add mustard and dals.
• Make mustard to splutter and dals to golden.
• Add cashews too along with dals and when golden add ground mixture.
• Add needed salt.
• Add sugar and let it boil for few minutes.
• Inbetwen cool the cooked rice by spreading in a wide vessel.
• Add ghee to rice and mix,keep ready.
• Now pour the coriander mixture and mixwell.
• Serve with your favourite papad.
  

Notes

For more flavour have added ghee you can use gingelly oil too.
Have not added hing as am adding ginger but both can be added.
Adding sugar is optional.
You can use any rice of your choice,I have used ordinary rice only.

More variety rice dishes:

Curd rice

lemon rice

Tamarind rice

Vangi bath

Ram pulao