Friday, March 27, 2015

CORIANDER LEAVES RICE

CORIANDER LEAVES RICE

There are times when you are left with cooked rice and you wonder how to put it to profitable use. I have found it a big time saver to make different types of rice using cooked rice which is readily available. You will find a number of recipes for these dishes in this blog including Maavinkayi Chitranna or Raw Mango Rice and Curry Leaves Rice. They are useful additions to the lunch box or a quick packed lunch.

Today, I'll share how I make another dish using cooked rice and coriander leaves called Coriander Leaves Rice. Coriander leaves are called Kothambari Soppu in Kannada. I hope you will enjoy this dish.



Ingredients:
  • Coriander Leaves, 1 cup
  • Cooked Rice, 4 cups
  • Ginger, chopped, 1" piece
  • Garlic Pods, 3
  • Green Chillies, 3-4
  • Oil, 1 tbsp
  • Jeera, (Cumin Seeds), 1/2 tsp
  • Onion, large sized, 1
  • Salt, to taste
  • Lime Juice, ( Juice from a small lemon)
  • Groundnuts, for garnishing, 1 tbsp
Method:

Wash the coriander leaves and slice the onions. Keep aside.
In a mixer, grind the coriander leaves together with chopped ginger, garlic pods, and green chillies to a fine paste, using just the required amount of water. Keep aside.
Roast the groundnuts in a little oil, and keep aside,
In a kadhai, heat oil. When it gets hot, add the jeera and when it sizzles, add the sliced onions and saute till they are translucent
Next add the ground paste and cook till the raw smell goes and the excess water evaporates
Add the cooked rice and salt to taste
Mix well to ensure that the cooked rice is evenly coated with the ground paste and that there are no lumps formed
Squeeze the lime juice and mix well
Serve hot, garnished with roasted groundnuts