Kothamalli Sadam is a traditional South Indian rice dish where cooked rice is mixed with a flavorful paste made from fresh coriander leaves, green chillies, ginger and garlic. The result is a vibrant green rice dish bursting with the fresh, citrusy coriander flavour.
This flavorful rice is often served as a main course or as part of a festive meal, and it’s a great way to add a pop of color and flavor to your dining table. This easy recipe is also a wonderful tiffin box recipe.
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If you’re a fan of South Indian cuisine or Kalandha Sadham, you will love this tasty kothamalli sadam recipe! This flavorful and aromatic coriander rice is a staple in South Indian households and is loved for its simplicity and delicious taste.
So, grab some fresh coriander leaves, fire up your blender, and enjoy a bowl of aromatic and delicious green rice, also known as Kothamalli Sadam!
Why you will love this Kothamalli Sadam?
The fresh aroma of coriander and coconut filling your kitchen while preparing Kothamalli Sadam is a delightful experience. Combining fresh coriander and spices creates a lovely, comforting, delicious flavour.
With simple and readily available ingredients, such as rice, coriander, and minimal spices, Kothamalli Sadam is an economical yet flavorful meal option.
It’s a great dish for meal prepping as it can be made in large batches and stored for later consumption, making it a convenient option for busy days.
This popular variety rice dish is perfect as a lunch box recipe.
Children often enjoy the mild yet enticing flavours of Kothamalli Sadam, making it a hit among families. The green color of this easy lunch recipe is very attractive for children when packed in their lunch boxes.
This best coriander rice is a relatively simple dish, making it a go-to recipe for busy weeknights or lazy weekends.
You can enjoy Kothamalli Sadam on its own or pair it with various side dishes, making it a versatile addition to any meal.
How to make Kothamalli Rice
Cook rice, let it completely cool down to room temperature. Keep it aside.
Combine the coriander leaves, ginger, garlic, and green chillies in a mixer jar. Blend into a smooth paste by adding a few drops of water. Keep the fine paste aside.
Heat oil in a pan and add the mustard seeds. Once they start to splutter, add the urad dal and chana dal. Sauté until the dals turn golden brown. Add red chilli and cashew nuts. Saute till the cashews turn golden brown.
Add thinly sliced onion and saute till it changes colour. Add the ground coriander paste, salt and turmeric powder. Cook for a few minutes until the raw smell disappears.
Keep the cooking flame low and add the cooked and fluffy rice to the pan. Mix well with the coriander paste. Switch off the flame. Add lemon juice and gently mix again.
Garnish with more cilantro leaves if desired.
Serve the hot Indian coriander rice with your choice of side dish.
Tips and Suggestions
Squeezing fresh lime juice over the Kothamalli Sadam just before serving can add a refreshing citrusy note that enhances the overall taste.
You can use leftover rice or freshly made rice. Make sure the rice is completely cooled down. Cold rice works the best for any variety rice recipe.
For a complete meal, add sautéed vegetables such as carrots, green peas, or bell peppers to the Kothamalli Sadam to make it more nutritious and satisfying.
Always use fresh coriander leaves and coconut for the best flavour.
While making the coriander pulao, adjust the number of green chillies if you prefer a milder or spicier taste.
Use peanuts in place of cashew nuts, or use both together. In case of nut allergy, skip the cashews.
Serving Suggestions
Kothamalli Sadam is delightful on its own, but it also pairs wonderfully with various side dishes and accompaniments. Here are a few serving suggestions to elevate your Kothamalli Sadham experience:
Raita: A cool and creamy cucumber raita or onion raita is the perfect complement to the vibrant flavours of the coriander rice recipe.
Papad: Crunchy papads or vadam varieties add a delightful textural contrast to the meal.
Pickle Varieties: Tangy and spicy mango or lime pickle add flavour to each bite of the tasty rice.
Vegetable: Serve the coriander rice with any vegetable stir fry or dry curry of your choice. It would go well with Aloo Matar Dry, Seppankizhangu Roast, Kovakkai Poriyal, and Beans Paruppusili.
Frequently asked questions
Kothamalli Sadam can be as spicy as you like, depending on the amount of green chilies used. You can adjust the spice level to suit your taste.
You can use regular white rice like sona masuri rice, ponni raw rice or Basmati Rice as well. While traditionally made with white rice, you can experiment with brown rice or other varieties for a different nutritional profile.
When stored in an airtight container in the refrigerator, Kothamalli Sadam can stay fresh for up to 2-3 days.
Yes. Feel free to skip any ingredient that may not suit your dietary needs.
Yes, Kothamalli Sadam can be made in advance and tastes even better as the flavors have time to meld together. It’s a convenient dish for entertaining and can be served at room temperature, making it an ideal option for parties and gatherings.
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Recipe Card
Kothamalli Sadam | Easy Coriander Leaves Rice Recipe
Ingredients
- 1 cup Raw Rice
- 2 cups Water to cook the rice
To make Coriander Paste
- 2 & ½ cups Coriander Leaves tightly packed
- 3 Green Chillies
- 1 inch Ginger
- 2 cloves Garlic
To make the Coriander Rice
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1 Red Chilli
- 15 Cashew Nuts
- 1 medium Onion
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 1 tablespoon Lemon Juice
Instructions
- Cook 1 cup of rice with 2 cups of water. Let it completely cool down to room temperature. Keep it aside.
- Combine the coriander leaves, ginger, garlic, and green chillies in a mixer jar. Blend into a smooth paste by adding a few drops of water. Keep the fine paste aside.
- Heat oil in a pan and add the mustard seeds. Once they start to splutter, add the urad dal and chana dal. Sauté until the dals turn golden brown.
- Add red chilli and cashew nuts. Saute till the cashews turn golden brown.
- Add thinly sliced onion and saute till it changes colour. Add the ground coriander paste, salt and turmeric powder. Cook for a few minutes until the raw smell disappears.
- Keep the cooking flame low and add the cooked and fluffy rice to the pan. Mix well with the coriander paste. Switch off the flame. Add lemon juice and gently mix again. Adjust salt if needed.
- Garnish with coriander leaves, if desired.
- Serve the hot coriander rice with your choice of side dish.