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Kothamalli Karuveppilai Sadam ~ Coriander Curry Leaves Rice

Course Rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4
Author Rafeeda

Ingredients

  • 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

Instructions

  • 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.