AI-generated image
Kothamalli sadam (coriander rice)
Kothamalli sadam (கொத்தமல்லி சாதம்): rice coated in a fried paste of fresh coriander, green chilli and coconut
Chennai mothers turn a big bunch of coriander into this bright green rice when they want a lunch box that looks fresh and smells of the market. The leaves and stems are ground with green chilli, coconut, ginger and a little tamarind, then fried in oil until the raw grassy smell goes and the paste turns a deeper green. The mistake is adding the paste and the rice together: the paste stays raw and the rice goes dull and sour. Cook the paste first until it leaves the sides of the pan. Chef's tip: keep the coriander stems; they carry more flavour than the leaves and grind into a smoother paste.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the paste
- 2 ⅞ oz fresh coriander, leaves and tender stemsone large bunch, washed
- ¾ in fresh ginger
- ½ tsp tamarind paste
- 3 tbsp water
For the rice
- 1 ⅓ lb cooked white ricecooled
- 2 tbsp sunflower or sesame oil
- ½ tsp black mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 10 cashews (optional)halved
- ¾ tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Blend 2 ⅞ oz fresh coriander, leaves and tender stems, 3 green chillies, 3 tbsp fresh or frozen grated coconut, ¾ in fresh ginger, ½ tsp tamarind paste and 3 tbsp water to a smooth, thick paste.
2 minStep 2: Heat 2 tbsp sunflower or sesame oil in a wide pan over a medium heat. Add ½ tsp black mustard seeds and when it crackles add 1 tsp chana dal, 1 tsp urad dal and 10 cashews; stir until golden, about 1 minute.
1 minStep 3: Add the paste and ¾ tsp salt. Fry, stirring, for 4–5 minutes until it darkens to a deep green, smells cooked rather than grassy and comes away from the sides of the pan.
5 minStep 4: Lower the heat, add 1 ⅓ lb cooked white rice and fold for 2 minutes until evenly green and hot through.
2 minStep 5: Cool quickly on a plate, keep chilled if made ahead, and pack with an ice pack because of the coconut.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 60 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kothamalli sadam (coriander rice) take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coriander, leaves and tender stems?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.