In a mixie jar add the coriander leaves, green chili, little salt, lemon juice, 1 tbsp water and sugar.
We are adding sugar to retain the color of the coriander leaves. If you don’t want feel free to skip it.
Grind this into a smooth paste.
Put the ground paste in a tea strainer for 5 minutes, to remove the extra water.
You can use this water while making rasam or add this to a ladle of dosa batter or add this while making chapati dough.
In a wide bowl add the rice and 1 tsp sesame oil and salt.
Spread this and allow this to cool completely.
In a pan add 3 tsp oil and 1 tsp ghee.
Add the mustard seeds, urad dal and red chili.
Saute this till the urad dal becomes golden brown.
Add the cashew nuts and saute till it gets roasted.
Switch off and add the curry leaves.
Add the coriander paste to the rice.
Add this tempering to the rice.
Mix well gently and evenly without mashing the rice.
Kothamalli sadam | coriander rice is ready.
Serve with aviyal or appalam or vadam.