Coriander Rice/Kothimbir Bhaat/Kothamalli Saadam

Coriander is a versatile herb.It is used as a garnish,to make chutneys as well as its seed powdered and used as a spice.But in this recipe it is the primary ingredient.The procedure follows and almost Italian style of cooking by making an “Indian pesto” and mixing it with cooked rice exactly as you would make a basil pesto and mix it into cooked and drained pasta.

However this recipe is made the Indian way and is really delicious and tummy filling.It is a meal in itself as well as soul food!Another great aspect about this recipe is that it can be used for day long journeys and it stays fresh for approximately 15-16 hours at room temperature(as per the Indian hot tropical climate).In the cold it stays for even longer durations.

Here is the recipe for this delicious tummy filler:

INGREDIENTS

1 1/2 cups cooked Basmati Rice

2 bunches Coriander leaves(150 gms)

1/4 cup plus 2 tbsp Sesame Oil(optional)/Refined Oil/Ghee

2 tsp Cumin Seeds(Jeera)

3 dried red chillies

1 1/2 tsp Mustard Seeds(Rai)

7-8 Curry Leaves

1 tsp Urad Dal

1/2 tsp Black Pepper powder

Salt to taste

METHOD

Make the Coriander Paste:

Dry roast the cumin seeds and 2 dried red chillies.Cool and grind to a fine powder.In a chutney jar of the mixer put the coriander leaves,1/4 cup oil and the powder and blend again to make a fine chutney.Keep aside till needed.

The Coriander Paste

Prepare the rice:

Heat 2 tbsp Oil in a pan and add the mustard seeds.When they crackle add the remaining dried chilli,urad dal and curry leaves.Fry on low heat till the dal turns pinkish brown.Add the coriander paste and cook for 3-4 minutes till it gives off a wonderful aroma.Add salt and mix again.

Add the cooked rice and mix very gently ensuring the grains do not break.

Serve hot with papad,raita,yogurt or any pickle.It tastes great just by itself!

Delicious close up shots :