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Ingredient
Coriander Rice
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Ingredient
Food ration :
4 servingsCooking time :
20 mins
10-12
curry leaves
200 gram
coriander leaves with tender stems
100 gram
grated coconut
200 gram
cooked rice
Handful
raw peanuts
1.5 teaspoon
mustard seeds
1.5 teaspoon
split black gram (urad daal)
1/2 cup
water
1.5 teaspoon
ginger-garlic paste
1.5 teaspoon
sambhar powder
to taste
Salt
5-6
cashews
1 teaspoon
ghee
2 tablespoon
oil
Cooking instructions
* Step 1
Heat ghee in a pan and sauté the cashews until brown. Keep them aside.
* Step 2
Make a smooth paste by combing coconut,green chilli,coriander leaves and 6-8 curry leaves with 1/2 cup water
* Step 3
Heat oil in a non stick pan and temper with mustard seeds,red chillies,remaining curry leaves and black gram
* Step 4
Add the coriander paste now and cook until moisture is absorbed
* Step 5
Now add the rice and mix well
* Step 6
Add the ginger garlic paste, sambhar powder and salt. Mix to combine
* Step 7
Cook for a few more minutes before taking off heat. The rice should be smelling amazing now!
* Step 8
Transfer on to a serving bowl and garnish with sautéed cashews
* Step 9
Serve hot with any raitas/saalans. Enjoy while warm!
* Step 10
Tip: avoid adding green chilli if cooking for kids.add 1/2 teaspoon of red chilli powder instead if needed
* Step 11
After a few seconds, add peanuts and sauté until they brown slightly
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