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A vibrant and aromatic South Indian rice dish made with a fresh paste of coriander leaves, green chilies, and spices. It's a quick, flavorful meal perfect for lunchboxes or a light dinner.
For 4 servings
Prepare the Coriander Paste
Prepare the Tempering (Tadka)
Sauté Aromatics and Cook the Paste
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A vibrant and aromatic South Indian rice dish made with a fresh paste of coriander leaves, green chilies, and spices. It's a quick, flavorful meal perfect for lunchboxes or a light dinner.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 345.41 calories per serving with 7.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine with Rice
Finish and Serve
Omit the cashews entirely or replace them with toasted sunflower or pumpkin seeds for a similar crunch.
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves when making the paste for a richer, coastal South Indian flavor.
Stir in crumbled paneer, tofu, or boiled chickpeas at the end for a more substantial and protein-packed meal.
Add a handful of fresh mint leaves (pudina) along with the coriander for a refreshing flavor variation, creating a 'Green Rice' or 'Hariyali Pulao' effect.
Coriander leaves are a powerhouse of antioxidants like Vitamin C, Vitamin A, and quercetin, which help fight free radical damage in the body.
Ingredients like ginger, asafoetida (hing), and coriander are known in traditional medicine to stimulate digestive enzymes, promoting better gut health and reducing bloating.
This dish provides essential micronutrients from its various ingredients, including iron from lentils, Vitamin K from coriander, and healthy fats from cashews and sesame oil.
The combination of garlic, ginger, turmeric, and lemon juice provides anti-inflammatory and antibacterial properties that can help strengthen the immune system.
One serving (approximately 265g) of Coriander Rice contains around 350-400 calories. This can vary based on the type of rice and the amount of oil used.
Yes, it's a relatively healthy dish. Coriander is rich in antioxidants and vitamins. Using brown rice can increase its fiber content. It's a balanced meal when served with a side of yogurt (raita) or a vegetable salad.
Absolutely! Leftover, day-old rice is ideal for this recipe as the grains are firmer and less likely to break or become mushy when mixed.
To maintain the vibrant green color, avoid overcooking the paste. Sauté it on low to medium heat just until the raw smell disappears (about 5-7 minutes). Adding the lemon juice at the end, after turning off the heat, also helps preserve the color.
Yes, you can prepare the paste a day in advance and store it in an airtight container in the refrigerator. However, it's best when made fresh for the brightest color and flavor.