Thursday, April 30, 2015

Coriander Rice/Kottambari Anna/Kothamalli Sadam

 I love to prepare some variety rice if I wake up with a very lazy mood early morning !!  Today I will share one more rice specialty of South India ie "Coriander Rice".  You can also check other rice varieties from my kitchen.
 This recipe is very easy and very few ingredients are required. Just follow three easy steps .... Prepare Rice, Prepare spicy coriander gravy,Mix Gravy and Rice well. That's All... Tasty Yummy coriander rice will be ready :-).I love the green color and unique flavor of this coriander rice .
If you get a chance to try this recipe at home, Please don't forget to comment back !!..

 3-4 handfuls of Rice (Sona Masuri/ Basmati) / approximately 1 cup of uncooked rice
 1-2 tbsp of chopped cashew nuts
 3-4 handfuls of coriander leaves
 1 tbsp of chopped ginger
 2-3 fresh green chilies
 one big size onion ,chopped 
 salt to taste

For Seasoning:

1 tsp of mustard seeds
1/2 tsp of cumin seeds
2-3 tbsp of oil/cooking ghee 

How To Prepare?

  • Cook the rice in such a way that each grain is separate from another. Keep the cooked rice away.
  • wash the coriander leaves and roughly chop it.
  • Grind chopped coriander, ginger and green chilly with very little water into a smooth paste. (Don't make this paste too thin, try using less water while grinding)
  • Now heat oil/ghee in a pan. Add cashews and fry till they turn light brown in color. [Remove the fried cashews and keep it aside if you have fear of burning them]. Now add cumin seeds and mustard seeds. After the mustard seeds pop out, Add chopped onion. Saute for 4-5 mins in a medium flame.


  • Now add ground coriander paste on top and saute for about 8-9 minutes. Saute until the raw smell of coriander goes off. Switch off the flame.

  • Now add the prepared mixture/gojju/gravy and salt to the rice. Mix really well and Serve [ Initially mix only 3/4 th quantity of the cooked rice and check , if required add remaining rice as per your taste]

  • Yes we are done with coriander Rice.Serve this tasty coriander rice with chips and curd/any raita.

  • For the seasoning part, You can use only cumin seeds or other common typical south Indian cooking seasoning ingredients along with cumin.
  • You can drain the fried cashews and keep it aside. Mix it with rice at the end, by doing so you can retain the crispiness of cashews.
  • Don't over fry cumin seeds/jeera. If you over fry ,it leaves a medicinal smell which spoils the entire dish.
Thanks for reading through my post. Please share it with your friends and family if you like the recipe. Feedback is always welcome.

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