Kothamalli Sadam, Coriander Rice, Kothamalli Rice Recipe – Kannamma Cooks (2024)

The very first plant I grew in a pot during my uniform days was coriander leaves. The whole idea of planting the seeds and watering them everyday and seeing whose plant grows well (between mine and my brother) was the biggest competition of my time. The joy of seeing them before leaving to school and to tend to them the first thing in the evening brought so much joy! Coriander is also my favorite herb. This rice is a very easy to do recipe that can be prepared and packed within 30 minutes. Its perfect for the busy mornings. This is my aunts recipe.

Getting the consistency of the rice is the key to variety rice. I always cook the rice in a pressure cooker using pot in pot method. Using a pot inside a pressure cooker avoids the spewing of water outside the cooker while cooking. I have used Sona Masuri (Raw Rice) today. Here is how I do it.

For every cup of rice, use 2 cups of water. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.

The rice is done. The rice soldiers will be well cooked and separate, the way we need for variety rice preparations. I have a prestige 3 liter pressure cooker that I use for cooking rice and other preparations everyday.

While some people use only the leaf part of the coriander for the rice, I like to use the stem part too. I like the robust flavour of the stem and its completely edible. So go ahead and use the leaf and stem and all!

Take a pan and heat a teaspoon of oil until hot. Add in the chana dal, urad dal and cumin seeds. Add in the curry leaves and green chillies. Let the seeds brown on a low flame.

Add in the coriander leaves and the shredded coconut. Fry for a minute. Switch off the flame and add in the salt and tamarind.

Here is how to make and store fresh shredded coconut.

Grind the fried ingredients to a paste with quarter cup of water. Grind to a fine paste. Set aside.

Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.

Add in the ground coriander paste and fry for a couple of minutes.

Add in the cooked rice and mix well. Remove from heat and serve.

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