Sunday, June 15, 2008

Coriander rice - Kothamalli satham


Coriander leaves - Kothamalli leaves - 1 bunch
Raw rice - Pacharisi - 1 cup
Onion - Vengayam - 1 no. (Medium size)
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai milagai - 4 nos.
Red chillies - Kaintha milagai - 2 nos.
Black gram dal - Ulutham paruppu - 1 tea spoon
Bengal gram - Kadalai paruppu - 1 tea spoon
Tamarind - Puli - lemon size
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Ginger - Inji - small piece
Garlic - Poondu - 3 nos.
Ghee - Nei - 1 table spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying


  1. Wash and keep rice in cooker. Add 2 cups of water and a drop of oil so that the rice won't get smashed. After cooking spread in a plate and allow it to cool it off. Always add a pinch of salt or a drop of oil while preparing variety rice.
  2. Wash and cut coriander leaves and keep it ready. Chopp onions and keep other ingredients ready. Add a tea spoon of oil to kadai and fry cumin seeds, red chillies, green chillies, black gram dal, bengal gram, tamarind ginger, garlic and grated coconut and finally chopped coriander leaves. Grind them to a paste.
  3. Now heat ghee in a pan/kadai, add asafoetida, cumin seeds, onions, curry leaves, then the grinded paste and little salt. Mix them well. Add to the boiled rice.

Coriander rice is hot and delicious to be served. Serve hot with pachadi or chips. It can be served for 2 people. It hardly takes 30 minutes to cook.

Note: Always use fresh ingredients. Don't add too much water while grinding paste. Don't add too much salt as it would spoil the whole rice.

Optional: Cashew nuts can be garnished at the end. Ingredients can be added/removed.

"I eat merely to put food out of my mind"

N.F. Simpson (1919)

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