CORIANDER RICE

Coriander rice is a simple, yet delicious comforting meal made with coriander leaves. It is an easy recipe, made with very few ingredients and is a perfect lunch box recipe. It goes really well with potato fry, BABY POTATO ROAST, or even VATHAL.

Coriander rice plays an important role in our tradition. It is one of the main dish served for a baby shower event. Traditionally, we serve around 7 or 9 types of variety rice for a baby shower event and coriander rice is one among them.

ABOUT THE RECIPE:

Coriander rice is a make ahead recipe. The coriander paste can be stored in an airtight container at room temperature for about 1 month. It can be mixed with cooked rice and served when needed.

I’ve used freshly cooked white rice for this recipe. Any kind of rice can be used for this recipe. Leftover rice can also be used. Also, I’ve used cashews in this recipe which can be replaced with peanuts.

INGREDIENTS FOR CORIANDER RICE:

• CORIANDER LEAVES – 1 CUP
• GINGER – 1 INCH
• GREEN CHILLIES – 2 NOS.
• SALT – AS REQUIRED
• LEMON JUICE – 1 NO.
• TURMERIC POWDER – 1/2 TSP

FOR TAMPERING:

• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• BENGAL GRAM – 1/2 TSP
• CASHEWS/PEANUTS – 10~15 NOS.
• OIL – 1 TBSP

HOW TO MAKE CORIANDER RICE:

• Wash and cook 1 cup of rice.

• Add the ginger, green chillies, coriander leaves and salt to a blender.

• Blend it to a fine paste.

• Heat a kadai/wok and add 1 tbsp of oil to it.
• Once the oil is heated, add the mustard seeds, urid dhal and bengal gram to it. Fry it until it turns light golden brown in color.

• Then add the blended paste to it.

• Also, add 1/2 tsp of turmeric powder to it and mix them well.

• Let it cook until it thickens, and has a thick paste consistency.

• At this stage, turn off the flame and add the lemon juice to it.

• Add the cooked rice to it and mix it well.

• All the rice should be coated really well with the coriander paste.

• Heat a tadka pan, and add a tbsp of oil/ghee and fry the cashews/peanuts until it turns golden brown in color.

• Add the fried peanuts/cashews to the rice.

• Mix them well.

YUMMY AND DELICIOUS CORIANDER RICE IS READY.

SERVE IT WITH YOUR FAVOURITE SIDE DISH.

I HAD CORIANDER RICE WITH POTATO TAWA FRY.

NOTE:

After adding the lemon juice, mix it well and store it in an airtight container. It can be stored at room temperature for about 1 month. In a refrigerator, it can be stored for upto 3 months.

CORIANDER RICE

Recipe by foodpassion1513Course: Lunch box recipe, Rice dish, Rice mix, Traditional recipe, variety rice, vegan, Vegetarian

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

150

kcal

Coriander rice is a simple, yet delicious comforting meal made with coriander leaves. It is made with very few ingredients and is a perfect lunch box recipe. It goes really well with potato fry, BABY POTATO ROAST, or even VATHAL.

Ingredients

• CORIANDER LEAVES – 1 CUP

• GINGER – 1 INCH

• GREEN CHILLIES – 2 NOS.

• SALT – AS REQUIRED

• LEMON JUICE – 1 NO.

• TURMERIC POWDER – 1/2 TSP

• FOR TAMPERING:

• MUSTARD SEEDS – 1/2 TSP

• URID DHAL – 1/2 TSP

• BENGAL GRAM – 1/2 TSP

• CASHEWS/PEANUTS – 10~15 NOS.

• OIL – 1 TBSP

Directions

• Wash and cook 1 cup of rice.
• Add the ginger, green chillies, coriander leaves and salt to a blender.
• Blend it to a fine paste.
• Heat a kadai/wok and add 1 tbsp of oil to it.
• Once the oil is heated, add the mustard seeds, urid dhal and bengal gram to it. Fry it until it turns light golden brown in color.
• Then add the blended paste to it.
• Also, add 1/2 tsp of turmeric powder to it and mix them well.
• Let it cook until it thickens, and has a thick paste consistency.
• At this stage, turn off the flame and add the lemon juice to it.
• Add the cooked rice to it and mix it well.
• All the rice should be coated really well with the coriander paste.
• Heat a tadka pan, and add a tbsp of oil/ghee and fry the cashews/peanuts until it turns golden brown in color.
• Add the fried peanuts/cashews to the rice.
• Mix them well.
• YUMMY AND DELICIOUS CORIANDER RICE IS READY.

Notes

• NOTE:
  After adding the lemon juice, mix it well and store it in an airtight container. It can be stored at room temperature for about 1 month. In a refrigerator, it can be stored for upto 3 months.