Kothamalli Sadam, Coriander Rice, Kothamalli Rice Recipe

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.

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.

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!

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.

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.

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

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

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

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

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

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

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

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

Find it online : https://www.kannammacooks.com/kothamalli-sadam-coriander-rice-kothamalli/

Brinjal rice, Vangi Bath is a keeper recipe with a lot of spice flavours. This recipe again is perfect for lunch box. Here is how to do Vangi bath, Kathirikkai Sadam my aunts style.

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.

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.

Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.

Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.

Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.

Here is how to make and store fresh shredded coconut.

Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.

Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.

For Cooking Rice

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

For frying Brinjal

• 1 tablespoon peanut oil
• 10 brinjals, sliced
• 1/4 teaspoon salt

For the Brinjal Rice Masala Powder

• 2 teaspoon urad dal
• 2 teaspoon chana dal
• 1 teaspoon white sesame seeds
• 4 dried red chillies
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/3 cup fresh shredded coconut
• 1 teaspoon coriander powder

For Tempering

• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 2 dried red chillies
• 1 sprig curry leaves
• 3/4 teaspoon salt

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. 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.
2. Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.
3. Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.
4. Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.
5. Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
6. Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Lunch
• Cuisine: South Indian