Kothamalli Chutney (Coriander leaves Chutney / Dip)

Category: Lunch / Chutney
Preparation Time: 10 mins  
Cooking Time: 10 mins
Servings: 3 to 4 servings

Coriander Chutney

This kothamalli chutney goes well with Idly, Dosa, Paniyaram and Rice. This is the way we prepare at our home and we can adjust the amount of coriander leaves and coconut as per our liking.

 Ingredients:

• Coriander leaves - 1 bunch
• Fresh coconut - 1/2 to 3/4 cup
• Small Onions - 10 to 12 nos
• Curry leaves - few
• Channa Dhal - 1/2 tbsp
• Urad Dhal - 1 tbsp
• Red Chillies - 1-2 nos (adjust per required spice level)
• Cumin Seeds - 1/2 tsp
• Pepper - 1/4 tsp
• Tamarind - a small piece
• Salt - to taste
• Oil - 1 tsp 

Method:

1. Wash the coriander leaves and roughly chop them (We can remove the thick stems)
2. Heat 1 tsp oil in a pan, add Channa & Urad Dhals fry till they turn golden brown
   
3. Add small onions, curry leaves and fry for 1-2 mins
   
4. Then add the red chilly, followed by cumin seeds and pepper; fry for 30 secs
5. Switch off the stove and add the tamarind, coriander leaves and saute till it shrinks in volume
   
6. Add required salt and coconut gratings  
   
   
   
7. Mix well and allow to cool down
   
8. Grind the mixture with required water to a chutney like consistency and transfer to serving bowl
   
9. Serve with hot Rice or even with Idly / Dosa

Kothamalli Sadham - Home Style (Cilantro Rice)

Category:  Lunch / Rice
Preparation Time: 15 mins 
Cooking Time: 30 mins
Servings:For 2-3 persons

Kothamalli Sadham

Kothamalli Sadham is also one of my  favourite lunch box meal and this recipe is adapted from my mom's Recipe:) Addition of coconut makes it more flavourful and it can be had with spicy veg gravy! 

Since it's not having strong masala flavour, kids will surely like it. If making for kids, we can also add ghee roasted cashews / paneer pieces as an additional garnish:)

Kothamalli Sadham!!

Ingredients:

• Rice - 1 cup
• Oil - 1 tbsp
• Bay leaf - 1 no
• Star anise - 1 no
• Onion, thinly sliced - 1 no
• Salt- to taste
• Cilantro (Coriander leaves), finely chopped - 1/4 cup, for garnishing

For Coriander-flavoured coconut milk:

• Fresh coconut, chopped - 1/2 - 3/4 cup
• Cilantro (Coriander leaves), chopped - 1 bunch or 1 to 2 cups
• Ginger - 1 inch piece
• Garlic - 3-4 pods
• Green chillies, slitted - 2-3 nos (adjust as per spice level)
• Cinnamon stick - 1 small piece
• Cloves - 2-3 nos
• Fennel seeds - 1/2 tsp
• Poppy seeds - 1/4 tsp
• Water - around 1.5- 2 cups

Optional Garnishing:

• Cashews, roasted in ghee - 2-3 tbsp (Or)
• Paneer pieces, toasted in ghee - few

Method:

1. Wash and soak rice for atleast 30 mins
2. Take the ingredients under grinding in a blender/ mixie, add required water and grind to a smooth paste. Using strainer, extract the coriander-flavoured coconut milk
   
3. We can grind and strain the extract 2-3 times until we extract all the liquid. Make sure the extract comes to about 1.5- 2 cups
   
4. Heat oil in a pan / pressure cooker / pan, add bay leaf, star anise and fry for 30 secs
5. Add the sliced onion, sprinkle a pinch of salt, saute till it becomes golden brown 
   
6. To this add the drained rice, required salt
   
7. Measure and add the required spiced coconut milk, around 2 cups
   
8. Pressure cook for 2 whistles and simmer for 5 mins, switch off and allow to cook in the steam itself Or we can cook in pan / using electric rice cooker
9. Allow to sit for 15 mins before mixing
10. If adding cashews/ paneer, we can add now
    
11. Garnish with coriander leaves and serve hot with any kurma / raita