Wednesday, February 11, 2015

Coriander Rice/Kothamalli/Malli Sadham

Rice is a staple for us South Indians, though we stack up chapathi/rotis for breakfast and dinner, lunch always means rice. Especially lunch box with rice is a welcome deal with M. Also he doesn’t complain about variety rice being served for lunch other than which he hates them. So I cook variety rice twice a week something as a quick fix on lazy/late mornings.
This is one such rice which is healthy, easy and also helps me to use up a big bunch of coriander leaves gazing at me every time I open the refrigerator. Pair it up with some spicy potato fry or a simple papad/vadam and you are all set to go!
Cooked rice-2 cups
Lime juice-1 tbsp
Fried Cashews-5 broken (optional)
Salt-as needed
To Grind:
Coriander leaves & stalks-2 cups, tightly packed
Green chilies-4, broken
Ginger-1 inch thick piece, peeled
Sugar-1 big pinch
Wash and clean any mud in the coriander leaves and add all the ingredients in the blender and grind it to a smooth paste. Sprinkle little water while grinding.
To Temper:
Onion-1, sliced
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Asafoetida-1 pinch
Oil-2 tsp

How It Happened:
1. Heat oil in a pan, add the ingredients given under the ‘to temper’ list. When the mustard seeds pop, add the onions and fry until glossy
2. Add the ground coriander paste and cook for 5-7 minutes/until they are well cooked and the raw smell goes off.

3. Now add the cooked rice and mix well so that the rice is coated well with the coriander mix. Take care not to break the rice grains.
4. Switch off the flame, let it rest for 5 minutes then squeeze in the lemon juice and mix well.
5. Garnish with fried cashews and serve with papad.
* Stalks of coriander have much flavor and health benefits so I add them too.
* Sugar helps in retaining the color of the coriander paste.
* I used basmati rice. Regular rice (ponni rice) can be used as well.
* Do  not add the lime juice when the rice is on the flame or when its very hot. It may give a bitter taste

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