Kothamalli Sadam

Name: Kothamalli Sadam
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 cup cooked rice (Preferably cooled or leftover rice. Basmati or Sona Masuri work well.); 2 cup coriander leaves (Tightly packed, with tender stems); 0.5 cup grated coconut (Fresh or frozen); 3 pcs green chillies (Adjust to your spice preference); 1 inch ginger (Roughly chopped); 2 tbsp vegetable oil (Sesame oil or coconut oil can also be used); 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 12 pcs cashew nuts (Halved or broken); 1 pinch hing; 1 pinch turmeric powder; 1 tsp salt; 1 tbsp lemon juice; 0 water (for grinding)

RATING

4.4/5(87)

TASTE SCORE

8/10

A vibrant and aromatic South Indian rice dish made with a fresh paste of cilantro and coconut. It's a quick, easy, and flavorful one-pot meal, perfect for lunchboxes or a light dinner.

PREP

15m

COOK

10m

SERVES

1 CUP

365 cal

SERVINGS

METHOD · 4 STEPS

Prepare the coriander paste: In a blender or mixie jar, add the coriander leaves, grated coconut, green chilies, and ginger. Grind to a coarse paste without adding any water first. Then, add 1-2 tablespoons of water if needed to help it grind smoothly. Set the paste aside.
Make the tempering: Heat oil in a large pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and chana dal and sauté until they turn light golden. Add the cashew nuts and sauté until they are golden brown. Finally, add the hing and give it a quick stir.
Sauté the paste and mix the rice: Add the ground coriander paste to the pan. Sauté for 3-4 minutes on low-medium heat until the raw smell disappears. Add the turmeric powder and mix well. Turn off the heat. Add the cooked rice and salt to the pan. Mix gently, ensuring the rice grains don't break, until the paste is evenly coated on the rice.
Garnish and serve: Squeeze the lemon juice over the rice and give it a final mix. Serve the Kothamalli Sadam warm, with a side of papad or raita.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use completely cooled rice to prevent the dish from becoming mushy. Leftover rice works perfectly.
2
For the best flavor and vibrant color, use fresh, green coriander leaves.
3
Don't overcook the coriander paste, as it can lose its fresh flavor and bright green color.
4
You can add a small piece of tamarind instead of lemon juice while grinding the paste for a different tangy flavor.
5
For extra crunch, you can add roasted peanuts along with the cashews in the tempering.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

Complete meals featuring this recipe

indian·20 min·343 cal

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Kothamalli Sadam

For 4 servings

Prepare the coriander paste: In a blender or mixie jar, add the coriander leaves, grated coconut, green chilies, and ginger. Grind to a coarse paste without adding any water first. Then, add 1-2 tablespoons of water if needed to help it grind smoothly. Set the paste aside.

Make the tempering: Heat oil in a large pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and chana dal and sauté until they turn light golden. Add the cashew nuts and sauté until they are golden brown. Finally, add the hing and give it a quick stir.

Garnish and serve: Squeeze the lemon juice over the rice and give it a final mix. Serve the Kothamalli Sadam warm, with a side of papad or raita.

What to keep in mind.

Adapt it for your goals.

High protein

Kid friendly

Jain

Quick

Complete meals featuring this recipe

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Idli with Sambar with Peanut Coconut Chutney with Banana With Peanut Butter

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