Thank you so much Nags for the contest and awesome cookbook. Southern Spice by Chandra Padmanabhan is a palatable cookbook with Delicious Vegetarian Recipes from South India. With droolworthy pictures, easy to understand glossary and with scrummy recipes this book tops my cookbook chart. I made this Coriander Rice from this cookbook only. It is awesome and worth trying. This Coriander Rice recipe not only calls for vegetables but also the aromatic fresh coriander leaves when grind with green chilles gives an amazing flavour to the rice. This is for the first time I made this recipe and it is a superb hit.
Coriander | Cilantro | Dhania | Kothimbir | Kothimir(a) | Kothambari | Kothamalli |Malli are various names of this aromatic herb in different languages. Coming to the recipe, I made little changes to the recipe to suit my palate.
- 2 cups Rice
- 1 cup diced mixed Vegetables (I used Potatoes, Green Peas and Carrots)
- 4-5 Green Chilies, deseeded
- 1 Onion, peeled and chopped
- 1 cup Coriander leaves, stemmed and chopped
- 6-9 Cashew nuts, fried in ghee
- Salt to taste
TEMPERING | TADKA | POPPU:
- ½ tbsp Mustard seeds
- 1 tbsp Cumin seeds | Jeera
- 1 tbsp Urad dal
- ½ tbsp Chana dal | split Chickpeas
- 9-10 fresh Curry leaves
- 1 dry Red chili
How to make Coriander Rice
Cook rice and spread on a plate to cool. Pressure cook diced mixed vegetables and set aside.
Make a smooth paste of coriander leaves, green chilies and onion. Set aside.
Now in a heavy bottom cooking vessel add oil, to this add all the ingredients one by one listed under ‘tempering’.
When the curry leaves start to change color add above paste along with salt and sauté till the raw smell disappears.
Now add cooked rice and boiled vegetables and mix well.
Garnish with coriander leaves and fried cashew nuts and serve hot.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.