Today's post is yet another delicacy from South India. A very humble rice flavored with Coriander leaves. Yes it is the "Coriander Rice" called as "Kothamalli Sadam" in Tamil.
Coriander Leaves not only adds flavour to the food that we cook but they have immense health benefits. To name a few, they (are):
👉 lowers bad cholesterol (LDL) and increases HDL.
👉 promotes healthy vision
👉 good for the gut
👉 contains high amount of iron
👉 contains antiseptic properties to cure a mouth ulcer.
Let's see how to make this yummy rice.
Ingredients:
Basmati Rice 1 cup
Coriander leaves 1 bunch
Potatoes 4 to 5
Ginger 1 inch
Green Chilli 1
Tamarind little
Turmeric Powder pinch
Hing pinch
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Cashewnuts 1 tsp
Method:
1. Soak basmati rice in water for 15 minutes. Cook rice until a la dente. (Rice should not be mushy, it should be firm)
2. In a mixer, blend Coriander leaves, green chilli, ginger and tamarind into a paste adding little water.
3. Heat oil in a pan. Once hot add mustard seeds, cumin seeds, urad dal, chana dal and few coriander leaves. When they splutter, add turmeric powder and hing. The aroma will be awesome.
4. Add chopped potatoes. (Peel the skin of the potatoes and chop it).
5. Add turmeric powder. Saute until the potatoes are firm but cooked.
6. Add the blended paste (step 2). Saute for 10 seconds and switch off the flame.
7. Add the cooked rice to the above and mix well.
8. Garnish with roasted cashews and serve hot with papad / fryums.