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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.
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.
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.
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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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 374.07 calories per serving with 7.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 cup of roasted peanuts or boiled chickpeas along with the tempering for a protein boost.
Reduce green chilies to one, or omit them entirely. You can also add 1/2 cup of finely chopped vegetables like carrots and peas for extra nutrition.
To make this Jain-friendly, simply omit the ginger from the grinding paste. The rest of the recipe is suitable.
Use leftover rice to make this dish in under 15 minutes. A store-bought ginger paste can also be used to save time.