KOTHAMALLI SADAM (CORIANDER RICE)
Ingredients: (Serves 2) Basmati rice (or any long-grained rice) – 2 cups Green peas – 1/4 cup (optional) Salt – to taste For the Coriander Paste: Fresh coriander leaves – 1 cup Chopped onions – 1, medium Green chillies – 2, more or less For Tempering: Oil – 2 tsp Chana dal / kadala paruppu – 1 tsp Urad dal / uzhunnu parippu – 1/2 tsp Hing / asafoetida – a generous pinch Curry leaves – a few For Garnish: Roasted cashew nuts – a handful Chopped coriander leaves – 1/4 cup How to Make Kothamalli Sadam:
- Soak the basmati rice in some water for 20 mins and cook in sufficient water until the grains are cooked, yet firm. I pressure cooked it this time for one whistle with 1:1 rice:water ratio.
- Grind the ingredients for the coriander paste with little water.
- Heat oil for tempering and roast the chana dal and urad dal until golden brown. Add the curry leaves and hing and mix well.
- Now add the ground coriander paste and blend well adding enough salt. Throw in the green peas and let it simmer for 2-3 mins.
- Switch off fire and mix in the rice while the paste is still hot.
- Garnish with cashew nuts and chopped coriander leaves. I served kothamalli sadam with a simple cucumber raita and papad. The flavour of this kothamalli sadam or coriander rice will be a true delight for coriander lovers!
