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கொத்தமல்லி சாதம் | Coriander rice in Tamil | variety rice recipes in Tamil | lunch box recipe

535 views · Published 21 December 2018 · 2:14 · Indexed 7 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Cooked basmati or sona masoori rice — 3 cups (slightly cooled)
• Fresh coriander leaves (cilantro) — 2 cups firmly packed
• Fresh coconut (grated) — 3 tablespoons
• Green chillies — 3 (adjust to taste)
• Garlic cloves — 4 cloves
• Ginger — 1 inch piece
• Lemon juice — 1 tablespoon
• Oil — 2 tablespoons
• Mustard seeds — 1 teaspoon
• Urad dal — 1 teaspoon
• Chana dal — 1 teaspoon
• Curry leaves — 1 sprig
• Dried red chillies — 2
• Peanuts (roasted) — 3 tablespoons
• Turmeric powder — 1/4 teaspoon
• Asafoetida (hing) — a pinch
• Salt — to taste

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METHOD
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1. Cook the rice and spread it out on a large plate or tray to cool slightly. Make sure each grain is separate and the rice is not mushy. Drizzle a few drops of oil over the rice and gently mix to keep the grains from sticking together while you prepare the masala.

2. Wash the fresh coriander leaves thoroughly under running water. Shake off excess water and roughly chop them. Place the coriander leaves into a blender jar along with grated coconut, green chillies, garlic cloves, and ginger.

3. Grind all the ingredients together into a smooth, thick paste. Add only 1 to 2 tablespoons of water if needed to help the blending process. Do not make it too watery as this will make the rice soggy. Set the green masala paste aside.

4. Heat oil in a wide pan or kadai over medium flame. Once the oil is hot, add mustard seeds and allow them to splutter completely. Then add urad dal and chana dal. Fry until the dals turn golden and crispy, which takes about 30 seconds.

5. Add dried red chillies, curry leaves, and a pinch of asafoetida to the pan. Stir quickly for 15 seconds allowing the curry leaves to crisp up and become aromatic. Be careful of the spluttering oil when adding curry leaves.

6. Add the roasted peanuts to the tempering and stir for another 30 seconds. Peanuts add a lovely crunch and nutty flavor to the coriander rice, so do not skip this step. You can also use cashews as an alternative for a richer taste.

7. Add the freshly ground coriander masala paste to the pan. Mix everything well and cook the paste on medium flame for 3 to 4 minutes, stirring continuously. This step is important to cook out the raw flavor of the ginger and garlic and to deepen the overall flavor of the masala.

8. Add turmeric powder and salt to the cooked masala and stir well. Taste and adjust salt at this stage. The masala should smell incredibly fragrant and look bright green with a slightly cooked and thickened consistency.

9. Add the cooled cooked rice to the pan with the coriander masala. Using a flat spatula, gently fold and mix the rice into the masala making sure every grain is coated evenly with the green coriander paste. Be gentle so the rice grains do not break.

10. Finally, squeeze fresh lemon juice over the coriander rice and give one last gentle mix. Taste once more and adjust salt or lemon juice as needed. Switch off the flame and serve the hot fragrant Kothamalli Sadam immediately with papad, pickle, or raita on the side.

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TIPS
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✔ Always use slightly cooled rice for variety rice dishes. Hot freshly cooked rice tends to become mushy when mixed with wet masala. Spreading rice on a plate for 10 minutes before mixing gives you perfectly separate, fluffy grains every time.
✔ Do not add too much water while grinding the coriander masala paste. A thick paste coats the rice grains beautifully without making the rice wet or sticky. If you have added extra water, cook the masala a little longer in the pan to evaporate the moisture before adding rice.
✔ For kids lunch boxes, pack the coriander rice in an insulated container to keep it fresh and aromatic until lunchtime. You can also add a small piece of lemon on the side and squeeze it fresh at the time of eating for an extra burst of flavor.

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