Saivam (Veg)
Veg
Saivam (Veg)
VegSaivam (Veg)Lunch
Chettinad Style Coriander Rice
செட்டிநாடு முறை கொத்தமல்லி சாதம்
By Ganesan Kannan
40 mins Serves 4 Medium Kongu
4.8Editor's Rating
Chettinad Style Coriander Rice — a South Indian lunch-box favourite that tastes even better a few hours after mixing.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.
- 2
Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.
- 3
Add the chettinad style coriander rice flavouring base and fry until aromatic.
- 4
Fold the rice in gently so the grains stay separate.
- 5
Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.
சமையல் குறிப்பு
சாதம் நன்கு ஆறிய பிறகே கலக்கவும்; இல்லையேல் கூழாகிவிடும்.
Cool the rice fully before mixing so the grains never turn mushy.
Nutrition (per serving)
- Calories: 471 kcal
- Protein: 19 g
- Carbs: 25 g
- Fat: 12 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
Related recipes
Part of Collection
Chettinad Recipes (808)
Fiery, spice-forward Chettinad dishes built on freshly roasted masala, stone-ground pastes and slow-simmered gravies.
Kongu Nadu Recipes (692)Rustic Kongu belt cooking from Coimbatore, Erode and Salem — millets, coconut, garlic and slow wood-fire flavours.
Vegetarian Dinner Recipes (916)Light, satisfying saivam dinners — kuzhambu, kootu, tiffin plates and rice bowls for the evening meal.