Kothamalli rice is my favorite one pot meal. I make it mostly for dinner as it saves time from making a main dish and side dish. Needless to say it is healthy and nutritious. As such my elder son does not like kothamalli if it is in thogayal form. But as a favored rice, he does not complain eating it.
I learnt this recipe more than 20 years back from a male colleague of mine. His mother is a master cook and once she packed this for lunch. The whole dinning hall was filled with its aroma and more importantly it retained it pitch green color. Based on popular request, his mother noted recipe in a paper. So nice of her.
Here is simple Kothamalli rice.
- 1 Bunch Coriander/Kothamalli Cleaned and chopped
- 4 Tbsp Coconut/Thengai Shredded/pieces
- 1 Tbsp Oil
- 1 Tbsp Urad dal/Ullutham Paruppu
- 3 Nos Dry red chillies/Milagai
- 1 Tbsp Tamarind Extract/Puli Thanni
- 1 Tbsp Salt
- 1/4 Tsp Asafoetida/Perungayam
- 1 Tsp Split urad dal
- 1 Spring Curry leaves
- 1 Nos Onions Chopped, optional
- 1 Tbsp Oil
- 3 Cups Cooked rice
- 1 Tbsp Gingelly oil/Ghee
Heat oil in kadai and add 1 tablespoon of oil. Roast Urad dal till golden brown in low flame. Add dry chillies and fry till raw smell disappears.
In a mixer add the fried items along with coconut and give it a whisk. Slowly add chopped coriander to it along with salt, Asefoetida and 2 Tbsp of tamarind extract and grind to a smooth paste.
Heat oil in a kadai again and fry split urad dal and curry leaves. Fry onions till onions turn translucent (Not in the picture). I had not added as volume of coriander was more for me. But I recommend you to fry onions. Now add the cooked paste and saute till extra water evaporates.
Cool rice till it separates as grain. Gently mix the rice and paste adding oil.
*If you use only leaf portion of Kothamalli, it would taste very good. But stem contains nutrients and fibre and hence I remove only the roots and use the remaining parts as a whole. It is a matter of choice.
*If you are packing this for lunch, then saute ground paste till oil separates.
*Instead of grinding coconut, you can make it rice by cooking rice in coconut milk. If so, no need to add coconut while grinding.
*You can substitute green chillies for red chillies.
*You can saute kothamalli in kadai and grind it. But I prefer to grind fresh kothamalli as it is gives nice color.
Kothamalli rice-Step by Step instructions
*Clean, wash and Chop Kothamalli/Coriander leaves.
*In a kadai, heat oil and fry urad dal followed by dry red chillies. Grind these along with coconut.
*To this mix, add chopped coriander, salt, Asefoetida, tamarind water and grind to a smooth thick paste.
*Heat oil in kadai again and fry split urad dal along with curry leaves. Add finely chopped onions and fry in low flame till onion turns pink. To this add the ground paste and fry till excess water evaporates.
*Cool cooked rice by adding 1 tablespoon of ghee/oil and spread it. Add the cooked coriander paste and gently mix well.
*Enjoy Kothamalli rice with pappad or raita. It tastes very good with tomato pachhaadi.
Do read my post on storing fresh vegetables. It has important tips which comes handy every day.
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