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Kothamalli sadam (coriander rice)
Kothamalli sadam (கொத்தமல்லி சாதம்): rice coated in a fried paste of fresh coriander, green chilli and coconut
Chennai mothers turn a big bunch of coriander into this bright green rice when they want a lunch box that looks fresh and smells of the market. The leaves and stems are ground with green chilli, coconut, ginger and a little tamarind, then fried in oil until the raw grassy smell goes and the paste turns a deeper green. The mistake is adding the paste and the rice together: the paste stays raw and the rice goes dull and sour. Cook the paste first until it leaves the sides of the pan. Chef's tip: keep the coriander stems; they carry more flavour than the leaves and grind into a smoother paste.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the paste
- 2 ⅞ oz fresh coriander, leaves and tender stemsone large bunch, washed
- ¾ in fresh ginger
- ½ tsp tamarind paste
- 3 tbsp water
For the rice
- 1 ⅓ lb cooked white ricecooled
- 2 tbsp sunflower or sesame oil
- ½ tsp black mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 10 cashews (optional)halved
- ¾ tsp salt
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What you'll need
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Method
0/5 doneStep 1: Blend 2 ⅞ oz fresh coriander, leaves and tender stems, 3 green chillies, 3 tbsp fresh or frozen grated coconut, ¾ in fresh ginger, ½ tsp tamarind paste and 3 tbsp water to a smooth, thick paste.
2 minStep 2: Heat 2 tbsp sunflower or sesame oil in a wide pan over a medium heat. Add ½ tsp black mustard seeds and when it crackles add 1 tsp chana dal, 1 tsp urad dal and 10 cashews; stir until golden, about 1 minute.
1 minStep 3: Add the paste and ¾ tsp salt. Fry, stirring, for 4–5 minutes until it darkens to a deep green, smells cooked rather than grassy and comes away from the sides of the pan.
5 minStep 4: Lower the heat, add 1 ⅓ lb cooked white rice and fold for 2 minutes until evenly green and hot through.
2 minStep 5: Cool quickly on a plate, keep chilled if made ahead, and pack with an ice pack because of the coconut.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 60 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kothamalli sadam (coriander rice) take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coriander, leaves and tender stems?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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