Rice Varieties‎ > ‎

Corriander Rice (Kothamalli Rice)


Ingredients:
Cooked rice – 2 cups 
Grated coconut - 1/3 cup
Tempering:
Oil – 1 to 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - ½ teaspoon 
Broken cashews - 1 tablespoon
Bay leaf – 1
Cloves – 3
Cinnamon – 1 inch piece
Grind to paste:
Coriander leaves – 1 bunch 
Ginger - ½ inch piece
Green chillies – 2 small ones
Garlic clove – 1 big or 2 small cloves 
Salt - ¾ teaspoon

Makes: 2 serves 

Method:
  1. Clean the coriander bunch under running water to remove dirt and fine sand.
  2. Roughly chop the corriander bunch and grind to smooth paste along with green chillies, ginger, garlic  & salt.
  3. Heat oil in a deep pan, add items mentioned under tempering and fry till golden brown.
  4. Add the ground paste and fry for a minute.
  5. Add grated coconut & fry for ½ a minute.
  6. Add the cooked rice and mix well.
  7. Serve hot with papad or potato chips.

Print Recipe

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