Kothamalli Sadam, Coriander Rice, Kothamalli Rice Recipe

kothamalli-sadam-coriander-rice

The very first plant I grew in a pot during my uniform days was coriander leaves. The whole idea of planting the seeds and watering them everyday and seeing whose plant grows well (between mine and my brother) was the biggest competition of my time. The joy of seeing them before leaving to school and to tend to them the first thing in the evening brought so much joy! Coriander is also my favorite herb. This rice is a very easy to do recipe that can be prepared and packed within 30 minutes. Its perfect for the busy mornings. This is my aunts recipe.

Getting the consistency of the rice is the key to variety rice. I always cook the rice in a pressure cooker using pot in pot method. Using a pot inside a pressure cooker avoids the spewing of water outside the cooker while cooking. I have used Sona Masuri (Raw Rice) today. Here is how I do it.

For every cup of rice, use 2 cups of water. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.

kothamalli-sadam-coriander-rice-kothamalli-rice-cook-rice

The rice is done. The rice soldiers will be well cooked and separate, the way we need for variety rice preparations. I have a prestige 3 liter pressure cooker that I use for cooking rice and other preparations everyday.

kothamalli-sadam-coriander-rice-kothamalli-rice-soldiers

While some people use only the leaf part of the coriander for the rice, I like to use the stem part too. I like the robust flavour of the stem and its completely edible. So go ahead and use the leaf and stem and all!

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Take a pan and heat a teaspoon of oil until hot. Add in the chana dal, urad dal and cumin seeds. Add in the curry leaves and green chillies. Let the seeds brown on a low flame.

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Add in the coriander leaves and the shredded coconut. Fry for a minute. Switch off the flame and add in the salt and tamarind.

Here is how to make and store fresh shredded coconut.

kothamalli-sadam-coriander-rice-kothamalli-rice-saute

Grind the fried ingredients to a paste with quarter cup of water. Grind to a fine paste. Set aside.

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Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.

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Add in the ground coriander paste and fry for a couple of minutes.

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Add in the cooked rice and mix well. Remove from heat and serve.

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kothamalli-sadam-coriander-rice-kothamalli-rice

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Kothamalli Sadam, Coriander Rice, Kothamalli Rice Recipe

Recipe for Kothamalli Kalanda Sadam. Coriander Rice recipe without onion. Kothimir bath. A very tasty variety rice preparation from Tamilnadu.

  • Total Time: 30 mins
  • Yield: 3 servings 1x

Ingredients

Scale

For Cooking Rice

  • 1 Cup Raw Rice (like sona masuri variety)
  • 2 Cups Water

For the Coriander Paste

  • 2 teaspoon peanut oil
  • 2 teaspoon chana dal
  • 2 teaspoon urad dal
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 3 green chillies
  • 1 bunch (100 grams) coriander leaves
  • 1/3 cup fresh shredded coconut
  • 1 big gooseberry size Tamarind
  • 1 teaspoon salt

For the Tempering

  • 2 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1/4 teaspoon cumin seeds
  • 1 sprig curry leaves

Instructions

For Cooking Rice

  1. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes.
  2. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.

For the Coriander Paste

  1. Take a pan and heat a teaspoon of oil until hot. Add in the chana dal, urad dal and cumin seeds. Add in the curry leaves and green chillies. Let the seeds brown on a low flame.
  2. Add in the coriander leaves and the shredded coconut. Fry for a minute. Switch off the flame and add in the salt and tamarind.
  3. Grind the fried ingredients to a paste with quarter cup of water. Grind to a fine paste. Set aside.

For the Tempering

  1. Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
  2. Add in the ground coriander paste and fry for a couple of minutes.
  3. Add in the cooked rice and mix well. Remove from heat and serve.

Notes

For special occasions, add 2 tablespoon of ghee at the end. It will taste even more delicious.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Lunch
  • Cuisine: Tamilnadu

coriander-rice

25 thoughts on “Kothamalli Sadam, Coriander Rice, Kothamalli Rice Recipe”

  1. Hi, several of your dishes are completely spot on, but this recipe never fails to impress people. I have made this just as you have given it here, made it with onions etc. any which ways I try it this never fails to deliver. It also adheres to several diet restrictions as well (gluten free, dairy free, even my friend who just has Jain food!).. this one is a keeper and thanks for your authentic recipes and perfect stories to go with each one.

  2. Prameetha K

    I have made this many times now and my family loves it… Really awesome… Thank you for a great authentic recipe






  3. I tried this recipe today. It came out good. My 6 year old loved it.
    I follow your blog regularly. Many of your recipes have become favourites for my family. Love the subtle taste of your recipes. Thanks for sharing.






  4. Anila Kurien

    Your site is my go to place for many south Indian,specially Tamil nadu recipes…every one loves it…






  5. Helen Moses

    Wow,Delicious Kothamalli Sadam ( Celentro,coriander leaves) .My family liked this preparation and they were looking for more coriander Rice.Since then I look for your recipes and I get compliments every time and the credits go to you.Even my american son in law and daughter in law love this tasty kothamalli Rice.
    thank you for Sharing Recipes
    Helen






  6. thamayanthi

    hello i wished to comment many times..but some how i could not…ur blog is so good…and ur interest in each recipe without leaving the traditional touch is something i inspire…being a culinary student i can understand ur efforts πŸ™‚ my best wishes to u mam πŸ™‚

  7. Woooow this was awesome recipe . I have taste this before in Saravana bhavan which they serve in a very small cup with meals every time when this specific rice is served I ask for a second cup .
    I tried it n it taste as good as Saravana bhavan . I am happy I can make it any time I wanted thanks a lot






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