I am normally very particular about my drafts being out on the blog within a particular stipulated period of time. At no point, I have allowed my drafts to sit beyond a year. OK, I know that’s also a fairly large amount of time but still… 😀 But this one, my friends, waited for its chance for 18 months! 😕 Such a flavorful rice that I keep making when I have excess of curry leaves and I haven’t even put it up on the blog! When I saw these pictures still lurking in my folder, I couldn’t but keep my hands on my head. Finally, it’s now showing up on the blog… hehe…
I have an excess of curry leaves when umma brings or sends a huge packet from home, from the small tree that my mattamma (her mom) has in her house. The leaves are tiny and very cute to look at, hehe… Here, it is now priced by the kilo and a small packet would hardly have any leaves – you can literally count how many is in there! But considering that we at least get curry leaves still, I have to say Alhamdulillah. UAE had stopped importing from India due to the high level of pesticides, so now it comes from local trees or from Oman. When we buy them, we use it like gold, but unfortunately they get spoiled fast, so I buy very little and keep. When umma’s stock comes, I tend to finish them off by making this rice. The rice is so flavorful because of the curry leaves and the coriander leaves that you normally wouldn’t need anything else apart from a pickle and probably a pappadam to go with this! Off to the recipe…
Kothamalli Karuveppilai Sadam ~ Coriander Curry Leaves Rice
- FOR RICE:
- 1 1/2 cups basmati rice washed and drained
- 2 3/4 cup water
- Salt to taste
- A squeeze of lime juice
- FOR PASTE:
- 1/2 cup packed coriander leaves stems included
- 1/4 cup curry leaves
- 1 inch pc ginger
- 1 green chilli
- 3 shallots peeled
- FOR TEMPERING:
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp urad dal
- 1 sprig curry leaves
- Coriander leaves for garnish
- For making the rice, boil water with salt till it comes to a rolling boil. Add the rice and bring it to boil on high flame.
- Reduce the flame to minimum, squeeze in the lime and cook on closed lid till the water is absorbed and rice is cooked.
- Grind the ingredients under "for grinding" into a smooth paste
- In a wide skillet, heat oil. Allow the mustard and cumin seeds to splutter.
- Add in the urad dal and curry leaves and saute for a few seconds.
- Add in the ground paste and saute till the raw smell is gone.
- Tip in the cooked rice and toss well to coat. Cook on low flame for around five minutes.
- Switch off and serve hot garnished with coriander leaves.