When I shared my kothamalli podi recipe, I had also shared how to use it in different ways and mentioned that I would share the rice recipe, and here it is. It’s a simple one but a refreshing and delicious one for sure. I have used white rice here but swap rice with quinoa or millet for a comparatively healthier version. Like paruppu podi (lentil-spice mix for rice) and karuveppilai podi (curry leaves spice mix for rice), you can directly mix the kothamalli podi with rice and relish it. But, I added some tempering and sauteed onions which makes this rice much more flavorful. The crunch from the sauteed onions adds a nice texture. Once you have the podi and rice ready, you can make this kothamalli sadam in no time. You need a handful of ingredients, and here they are.
Ingredients required
To Temper: We need some oil, mustard seeds, and cumin seeds. While I recommend coconut oil, you can use the oil of your choice. I did not add any asafoetida as the kothamalli podi already has some. Onion: For 2 cups of rice, I used about ½ cup of finely chopped yellow onion. You can use red or white onions too. Cooked rice: I used 2 cups of cooked sona masoori rice. Make sure the rice is cooled down. You can use basmati rice, brown rice, quinoa, or millets of choice. Kothamalli podi: It’s the key ingredient, and for 1 cup of rice, I used 1.5 tbsp of kothamalli podi. But adjust this measure to taste. Salt: The kothamalli podi already has salt, so use as required for the rice and onion.
Optional ingredients:
You can include nuts like peanuts or cashews. But as I pack this rice for the kiddo, I try to keep it nut-free and school-safe.You can also add sauteed paneer or boiled potatoes for added flavor.
Dietary specifications and serving suggestions
The recipe is vegan and nut-free. The kothamalli podi does contain asafoetida. Use the gluten-free asafoetida for the podi to make this rice gluten-free as well. You can serve this rice with raita, yogurt, or any dry curry, especially potato curry which will go well with this rice. Now without any further ado, let’s see how to make the kothamalli sadam or cilantro rice. PS – In India, we commonly use coriander or fresh coriander instead of cilantro, and that’s why I added coriander rice in the title.
Watch me make the kothamalli sadam
Kothamalli sadam recipe with step-wise pictures
Heat a pan and add the oil. When the oil is hot, add the mustard seed and cumin seeds. Let the mustard seeds and cumin seeds sizzle. And then, add the onions and cook until the onions are soft and translucent.
Now add the salt and cook for 30 seconds. Then reduce the heat to low and add the cooked rice and the kothamalli powder.
Gently mix, make sure there aren’t any lumps, and mix the spice powder evenly. Serve with raita or any poriyal/dry curry of your choice.
Recipe notes
Adjust the spice and salt to your taste.Swap white rice with grains of your choice.Onions are optional. You can also add nuts for added crunch.
Explore other variety rice recipes
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