Coriander Rice (Kothamalli Sadam)
Prep time
Cook time
Total time
Quick variety rice prepared with coriander. Healthy and tasty rice
Recipe type: Variety Rice
Cuisine: Indian
  • Cooked Rice - 2 cup (I used basmati, regular rice can also be used)
  • Coriander leaves - 1 bunch, washed and cleaned
  • Peas - ¼ cup
  • Ginger garlic paste - ½ tsp
  • Green chilli - 2 (Adjust according to your spice level)
  • Salt - as needed
  • To temper:
  • Oil/ Butter - ½ tbsp
  • Cardamom Pods – 2
  • Cinnamon Stick - ¼ stick
  • Star Ansie – 1
  • Bay leaf – 1
  1. Soak basmati rice for 15 minutes in Luke warm water. Cook with 1:2 water, fluff it and keep aside in a wide pan
  2. Grind coriander leaves and green chillies with little water into a smooth semi solid paste
  3. Add oil/butter to the pan, when it becomes hot add the items given under “To temper” and cook for a few seconds
  4. Add the ground coriander - chilli paste, cook in medium flame for a minute
  5. Add peas and salt; cook till the water evaporates and peas is cooked
  6. Add the cooked paste into the pan containing rice and mix well. Check for seasoning and serve warm with raita/ gravy/ chips
1. After cooking, the coriander paste can be added the soaked rice and cook with 1:2 water
2. Caramelised/sautéed onion can be added for extra flavour
3. Can skip ginger garlic paste and prepare a no onion no garlic version of Coriander rice
4. Thin coconut milk can be added while cooking rice for extra flavour
5. Reader Ramona DSouza tried Coriander rice and suggested, " Adding coconut with coriander and Chilli taste enhances the taste"
Recipe by Traditionally Modern Food at