This cilantro rice/coriander rice is the most flavorful rice recipe which is made with fresh cilantro and spices. This kothamalli sadam is a one-pot meal and is great for lunch boxes.
This weekend when we were grocery shopping, I saw that cilantro bunches were on sale and were really fresh. I went really overboard and 3 large bunch of cilantro/coriander leaves.
When putting the ingredients inside the refrigerator, I realized that I had bought way too much cilantro. My husband asked me to make kothamalli thuvayal, which I would be making eventually, but tonight for dinner I wanted to make something quick and easy and decided on this cilantro rice.
One-pot meals are the best recipes to make when looking to make something quick and easy. That is when I came across this recipe for coriander rice / kothamalli sadam from my cookery notebook.
This is the notebook that I have been having since the time I got married and it has all the recipes from my mother, Patti, aunts, and relatives. I am not sure who gave me this kothamalli Sadam recipe, but this was in the notebook. Hence I thought I will make this cilantro rice/coriander rice for my bookmarked theme for this week’s BM.
Ingredients to make Cilantro Rice Serves 4
- Basmati Rice – 1 ½ cups
- Cilantro/coriander leaves – 1 medium bunch
- Green chilies – 4 or 5
- Ginger – 1-inch piece
- Coconut – 2 tablespoon (grated)
- Oil/ghee – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Ullutham paruppu / Urad dal – 2 tsp
- Kadalai paruppu / chana dal – 2 tsp
- Asafetida – ¼ tsp
- Salt – to taste
Procedure to make Kothamalli Sadam
- Wash and soak the Basmati rice for about 15 minutes.
- Grind together the cilantro, green chilies, ginger, and coconut adding very little water into a smooth paste. I used about 4 green chilies and it was quite mild. Adjust the green chilies based on your spice level.
- In a heavy bottom pan, heat the oil or ghee. I used a combination of both. Add the mustard seeds and the cumin seeds and let them crackle. Now add the urad dal and the chana dal along with asafetida and let it fry for about 15 seconds.
- Add the ground cilantro paste to the pan and mix well. Add the salt needed and let the cilantro mixture cook.
- Let the mixture cook. It will start to leave the sides of the pan.
- Drain the soaked rice and add it to the masala. Mix well and fry for about 2 to 3 minutes, stirring gently.
- Add the water needed to cook the rice. I used about 3 cups of water.
- Let it come to a boil and then simmer the heat and cover the pan.
- Once the rice cooks and all the water is absorbed, fluff the rice with a fork. Serve warm with chips or raita.
More Rice Recipes
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Recipe
Kothamalli Sadam | Cilantro Rice | Coriander Rice
Equipment
- Blender
Ingredients
- 1 ½ cups Basmati Rice
- 1 medium bunch Cilantro/coriander leaves
- 4 or 5 Green chilies
- 1 inch piece Ginger
- 2 tablespoon Coconut Grated
- 2 tablespoon Oil/ghee
- 1 tablespoon Mustard seeds
- 1 tablespoon Cumin seeds
- 2 tablespoon Ullutham paruppu / Urad dal
- 2 tablespoon Kadalai paruppu / chana dal
- ¼ tablespoon Asafetida
- to taste Salt
Instructions
- Wash and soak the Basmati rice for about 15 minutes.
- Grind together the cilantro, green chilies, ginger, and coconut adding very little water into a smooth paste. I used about 4 green chilies and it was quite mild. Adjust the green chilies based on your spice level. In a heavy bottom pan, heat the oil or ghee. I used a combination of both. Add the mustard seeds and the cumin seeds and let them crackle. Now add the urad dal and the chana dal along with asafetida and let it fry for about 15 seconds.
- Add the ground cilantro paste to the pan and mix well. Add salt needed and let the cilantro mixture cook.
- Let the mixture cook. It will start to leave the sides of the pan.
- Drain the soaked rice and add it to the masala. Mix well and fry for about 2 to 3 minutes, stirring gently.
- Add the water needed to cook the rice. I used about 3 cups of water.
- Let the cilantro rice come to a boil and then simmer the heat and cover the pan. Once the rice cooks and all the water is absorbed, fluff the rice with a fork. Serve warm with chips or raita.
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