Thursday, January 16, 2014

Coriande rice - kothamalli satham

This is one of the simplest recipes to make in a morning rush of our day by day routine.And also I would like to add this green leafy veggie in whatever food I make, as it is rich in iron content(oops!! 70% of the ladies are anaemic ie lack of HB otherwise iron) and also got addicted to its  nice aroma .  It is a good alternative for the variety rice recipes which we prepare quite often. Can be added in the lunch box menu for kids .U can also make the paste (specified under) the night before and refrigerate it (just like puliyogare paste) & use it whenever needed . I came across this recipe while surfing for quick and easy recipes. Hope u will enjoy the texture n taste of this recipe :) .

Cuisine type : Indian | Servings : 2 - 3 | Cooking Time : 20 mins
Ingredients :
  • Rice - 1 cup
To Grind :
  • Coriander - 1 bunch
  • Green chilli - 1 or 2
  • Jeera - 1 tsp
To Temper :
  • Mustard seeds - 1 tsp
  • Red chilli - 1
  • Jeera seeds - 1 tsp
  • Ural dhal - 1 Tbsp
  • Chana dhal - 1 Tbsp
  • Cashewnuts - 7 to 8.
  • Oil - 2 Tbsp
Method :
1.Soak raw rice in water for 45 mins. Grind the items given under "To grind" (Avoid adding much water).
2.Cook rice separately . Take a heavy bottomed pan and pour oil.
3.Add the items given under "To temper".(Roast the cashew separately as it may turn brown faster)
4.Then add the blender content to the pan and add required salt.
5.Cook until the oil separates.
5.Switch off the gas and add cooked rice to it and mix well.
6.Garnish with cashew nuts and enjoy.

Note :
  • Before mixing rice to the pan, check if no water is left out.

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