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Kothamalli sadam
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5 from 1 vote

Kothamalli sadam recipe

Easy No onion garlic Coriander leaves rice with simple ingredients, perfect for lunch box
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch
Cuisine: Indian
Keyword: Navratri recipes, South Indian festival, South Indian lunch recipes
Servings: 1
Author: Jeyashri suresh


  • 1.5 cups cooked rice
  • 1 handful of coriander leaves
  • 1 green chili
  • Salt as needed
  • 1/2 lemon
  • ¼ tsp sugar
  • 2 tbsp water
  • 3 tsp oil
  • 1 tsp sesame oil
  • 1 tsp ghee
  • 1 tsp mustard seeds
  • 2 tsp urad dal
  • Few cashew nuts
  • Few curry leaves


  • 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.



  1. You can make the same with mint leaves, but lessen the number of mint leaves as they will be strong.
  2.  You can replace cashew nuts with peanuts too.
  3.  You can replace rice with millet or rice sevai.
  4.  Kothamalli sadam | coriander leaves rice pair well with Aviyal or Potato curry too.