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
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.
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.