Very simple and quick variety rice recipe is kothamalli sadham. This is an fatafat recipe which you can make in 10 mins time if the rice is ready. Coriander leaves are very rich in iron like other green vegetables. Almost we use in all the dishes for garnishing and in rasam it is the main ingredient I would say! Last week, when I made Mango Pachadi I made this Kothamalli sadham. It was an excellent combo and my family just loved it. It is an easy and and lunch box recipe too. Trust me kids will love it.
VIDEO
INGREDIENTS:
Cooked Basmati rice - 1 cup (can be made with normal rice too)
Coriander leaves - 1 bunch
Ginger - 1 small piece
Onion - 1 finely chopped
Green chillies - 3 cut into two pieces
Salt - to taste
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Urad dhal - 1/2 tsp
Cashews - 6 to 7
HOW TO MAKE:
Cook basmati rice and spread it in the plate to avoid the rice to stick together. In a blender / mixie add coriander leaves and ginger and make a fine paste of it by adding little water.
Heat oil in a kadai / pan splutter mustard seeds add cumin seeds and urad dhal. Fry well and add chopped onion. Fry onion until it turn into transparent. Add green chillies and cashews. Let the cashews turn into golden brown and then add grounded coriander paste. Add needed salt.
Blend well with onion and other ingredients and just cook only for a min. Turn off the stove. Add cooked basmati rice or any steamed rice. Toss well or use ladle's other end and mix well. Using other end will avoid breaking the rice. Mix well without breaking the rice.
Serve with any raitha or Mango Pachadi is the best combo.
TIPS:
Chopped or grated garlic can be used when frying the onion.
Grind green chillies also together with coriander leaves.
Do not add more water when you grind, adding more water will take time to cook.
Do not over cook the coriander, the flavour of the coriander is the best part in this rice.
Basmati rice is an optional and you can use any rice for making this rice.
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