Today’s recipe is yet another easy to make rice dish made with coriander leaves – Kothamalli sadam. It is not only easy to make but tasty too. Variety lunches are very easy to make and pack for lunch boxes and kids would definitely love it. I have made use of basmati rice here, but you can also try with raw rice or other rice varieties. I always like such easy instant recipes especially during busy morning hours, this comes handy when we have to prepare breakfast, lunch, pack them and so many jobs at the same time. You can also prepare the masala, deep freeze it and make use of whenever you want. But if you are deep freezing, then take care to keep in different containers and to use dry spoon to take the masala out. Now to the recipe..
Cooked rice – 1 ½ cup
Ghee – 1 tablespoon
Mustard seeds – ½ teaspoon
Cumin seeds / jeerakam – ½ teaspoon
Channa dal / kadala parippu – 1 tablespoon
Peanuts – 1 tablespoon
Cinnamon / patta – 1 small piece
Cardamom / elakka – 2
Lemon juice – optional
For masala paste
Coriander leaves – ½ cup (packed)
Onion – ½ (roughly chopped)
Ginger – 1 small piece
Salt – to taste
1. Soak basmati rice in water for 20 minutes. Drain and keep it aside.
2. Add all the ingredients for masala paste in a mixer jar and grind it to a smooth paste.
3. In a pan, heat ghee. Splutter mustard seeds. Then add cinnamon, cardamom and sauté for a few seconds. Then add roasted peanuts and sauté again for 2 more seconds.
4. Next add the ground masala paste and sauté till the entire moisture goes off and you get a nice aroma. (You will find ghee separating from that)
5. Transfer it to a plate.
6. Then add the cooked rice to it and mix well.
7. Serve hot with raita.
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