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Kothamalli Sadam (Coriander Rice) – No Onion, No Garlic South Indian Delight

Looking for a flavorful South Indian rice dish that’s light, aromatic, and perfect for sattvic or Jain meals? This Kothamalli Sadam, also known as Coriander Rice, is a vibrant green rice recipe made without onion or garlic—ideal for festive days, temple offerings, or simple comfort food. Fresh coriander leaves are the star of this dish, lending a refreshing herbal aroma and a burst of flavor that pairs beautifully with steamed rice. Quick to prepare and naturally vegan, this wholesome dish is perfect for lunchboxes, weeknight dinners, or as part of a traditional South Indian thali.

Perfect for Festive Days, Temple Offerings, and Simple Comfort Food

This no-onion, no-garlic coriander rice is not only quick to prepare but also deeply satisfying. It’s a popular choice for temple prasadam, Navratri fasting, and other religious occasions where onion and garlic are avoided. The green paste made from fresh coriander, green chilies, ginger, and a touch of lemon juice gives the rice a beautiful color and a zesty flavor profile. Pair it with curd, papad, or a simple vegetable stir-fry for a wholesome meal.

rice for the Navaratri guest

Kothamalli Sadam, also known as Coriander Rice, is a South Indian rice dish made with a fresh coriander leaf paste. It’s aromatic, flavorful, and typically served as a quick lunch or part of a traditional thali. This version is made without onion and garlic, making it suitable for sattvic diets, religious fasting, and temple offerings.

CAN I USE LEFTOVER RICE FOR CORIANDER LEAVES VARIETY RICE?

Yes, it is a perfect way to finish leftover rice/ cold rice. If you are using leftover rice, make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, then use it.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice, make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice, as it helps the rice be fluffy. You can also add sesame oil while cooling the rice.

How do I store leftover coriander rice?

You can store leftover Kothamalli Sadam in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. For best results, sprinkle a few drops of water while reheating to retain moisture.

WHAT KIND OF RICE SHOULD I USE?

I generally use sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand hand-pounded rice/millet. Cook the rice well, but not mushy. Avoid al dente cooking for better digestion.

WHAT TASTES BEST WITH KOTHAMALLI SADAM?

Rice tastes best with varuval variety, curd-based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Coriander leaves -Tips to notes

Always use fresh leaves
You can use a thin stem, but avoid a thick stem
Wash the coriander leaves well, then prepare the rice. Leaves can have moisture, but shouldn't drip water

Can I skip the tamarind?

Tamarind complements the corainder rice flavor, but you can also use Lemon juice. I would recommend it.

VARIETY RICE RECIPES IN TMF

Ingredients

To Grind

1 heaped cup coriander leaves (washed & roughly chopped)

1 small piece of ginger

Salt, to taste

Small piece of tamarind

¼ cup tightly packed grated coconut

½ teaspoon cumin seeds

3 peppercorns

A pinch of turmeric powder

2 green chillies

2–3 tablespoon water

To Temper

1 tablespoon sesame oil

¼ teaspoon mustard seeds

½ tablespoon urad dal

1 tablespoon chana dal

3 tablespoon peanuts

8 cashews

2 dry red chillies

A pinch of asafoetida (hing)

A few curry leaves

For Rice

½ cup sona masoori rice

1½ cups water

1 teaspoon ghee

How to make kothamalli sadam with step-by-step pictures

Rinse and cook ½ cup sona masoori rice with 1½ cups water until soft but not mushy—the grains should remain separate.
Spread the cooked rice on a wide plate, drizzle a little sesame oil, and fluff gently. Let it cool slightly.
Grind all ingredients listed under “To Grind” into a smooth paste using minimal water.

Heat 1 tablespoon of sesame oil in a wide pan.

Add mustard seeds, urad dal, chana dal, peanuts, cashews, dry red chillies, asafoetida, and curry leaves.

Sauté until the dals and nuts turn golden and aromatic.

ground coriander paste and water to the tempered mixture; bring to a boil

Add the cooled rice to the pan and gently mix until the rice is evenly coated with the coriander masala.

Drizzle 1 teaspoon ghee over the rice, mix once, and turn off the heat.