Kothamalli Sadam

1. 1
   prep · ~20 min

   Cook and cool the rice.

   1.Wash and soak 1.5 cups rice for 15 minutes, then drain.

   2.Cook rice with 3 cups water until each grain is separate and fluffy.

   3.Spread cooked rice on a wide plate to cool completely.

   TIPDay-old refrigerated rice works beautifully here — it stays grain-separate and won't turn mushy when mixed.
2. 2
   saute · ~3 min

   Sauté the coriander paste ingredients.

   1.Heat 0.5 tbsp oil in a small pan over medium heat.

   2.Add 2 cups chopped coriander leaves, 3 tbsp grated coconut, 2 green chilies, and ginger.

   3.Sauté for 1-2 minutes just until the coriander wilts and releases its aroma.

   TIPDon't overcook the coriander — a quick wilt preserves the bright green colour in the final rice.
3. 3
   mix · ~1 min

   Grind the coriander paste.

   1.Transfer the sautéed coriander mixture to a mixer grinder jar.

   2.Add a splash of water (about 2 tbsp) and grind to a smooth, spreadable paste.
4. 4
   temper · ~3 min

   Make the tempering.

   1.Heat the remaining 0.5 tbsp oil in a heavy kadai over medium heat.

   2.Add mustard seeds and let them pop (30 seconds).

   3.Add urad dal, chana dal, broken dried red chili, and peanuts. Roast until dals turn golden (1 minute).

   4.Add curry leaves and a pinch of asafoetida. Sauté until leaves crackle (15 seconds).
5. 5
   saute · ~3 min

   Cook the coriander paste with turmeric.

   1.Lower the heat to low. Add the ground coriander paste and turmeric powder.

   2.Sauté gently for 2-3 minutes, stirring continuously, until the raw smell disappears and the paste thickens slightly.

   3.Add salt and mix well.

   TIPKeep the heat low — the paste is thick and can scorch quickly if left unattended.
6. 6
   mix · ~2 min

   Combine rice with the coriander mixture.

   1.Add the cooled, cooked rice to the pan with the coriander paste.

   2.Gently fold the rice into the paste using a light hand until every grain turns green and there are no white patches.

   3.Turn off the heat. Squeeze 1 tbsp lemon juice over the rice and fold once more.
7. 7
   rest · ~5 min

   Let the rice rest before serving.

   Cover the kadai and let the Kothamalli Sadam sit for 5 minutes. This allows the flavours to meld and the rice to absorb the coriander aroma fully.

8. 8
   serve

   Serve warm with a papad or pickle on the side.

   Fluff the rice lightly with a fork and transfer to a serving bowl. Pair with roasted papad, a spoonful of mango pickle, or coconut chutney.

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