South Indian Style Coriander Rice Recipe | Step by Step Pictures

            Coriander rice a simple rice recipe that can be made very quick. This is a south Indian style recipe which is different from a Mexican cilantro rice. Have some leftover rice? Yes !! I never want to waste my food.I feel very bad if I am throwing something. You can make fresh white rice there is no harm in that too. When talking about the taste,We got mesmerized really and loved the simplicity. Even bachelors can make an attempt on this simple meal.

Coriander Coconut Chutney | Side Dish For Idli Dosa | South Indian Chutney Recipe

Coriander coconut chutney- a tasty coriander flavored coconut chutney.Chutney is nothing but a spicy dip prepared for south Indian breakfast.It is a thick gravy type side dish.This can be accompanied with even bread or any finger foods like cutlets, appam etc.

    Chili is one of the main ingredients here.Chili(Either green chili or dried red chili) is most commonly used in every recipe.Be it podi, thogayal, sambar, kootu, poriyal in one or the other form.Spice makes the food digest and gives a kick to the food instead of being bland.Spice when combined with salt and proper tanginess makes the food more palatable
           Making of chutney is an easy task for anybody who are familiar. For those who don't know, I am telling you, just spend 10 minutes of your valuable time.Then use this versatile side in any of your favorites like idli, dosa,upma, idiyappam,paniyaram, chapati or even in a sandwich as a spread.There are many varieties in chutney so my little one call it red, white and green.she is not aware of the ingredient that goes in so she calls out that way.Whatever color it is, each one is unique in the ingredients and taste really delicious.

      After trying it for the first time this has become my favorite.When we had this coriander coconut chutney, my better half said it taste similar to Saravana Bhavan green chutney.Apart from this Ginger, green tomato, ridge gourd is some of our favorite in  these long list.Off to the way I make.

Step by picture recipe for making kothamalli thengai chutney:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.Add green chilies to the pan and saute for a while.

• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.

• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
•  Your tasty side is ready to enjoy.Serve it with your favorite.

                                            How to make coriander coconut chutney

                      Fresh chutney for idli, dosa.

 Cuisine:  Indian   Category: side dish   Prep time:5 minutes
Cook time:5 minutes Total Time: 10 minutes Serves: 2-3   

Ingredients:

• 3 tbsp coconut/thengai.
• 2 tbsp roasted gram/potukadalai.
• 10 strands of coriander leaves/kothamalli.
• 2 green chilies/pacha milagai.
• 1 garlic/poondu.
• 1 small piece ginger/inji.
• salt required(1 tsp).

To temper:

• 1/4 tsp mustard seeds/kadugu.
• 1/4 tsp urad dal/ulutham paruppu.
• 1 red chili/vara milagai.
• 1/4 tsp jeera/jeeragam.
• few curry leaves

Method:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.
• Add green chilies to the pan and saute for a while.
• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.
• Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.
• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
• Coriander coconut chutney is ready to enjoy.Serve it with your favorite.

Note:

• Frozen coconut will become cloudy when ground.Pulse it more time with little more water.You get a creamy outcome.
• I make the chutney very thin.If you want it thick add more coconut and spice accordingly.
• You can even add some tamarind or lemon juice while grinding.

Kothamalli Thokku/Dry Corinader Chutney/Easy Coriander Recipes

This is very easy and flavourful thokku (Dry chutney).My mom did not have a refrigerator and whenever she brought coriander she used to do this and store it in an empty horlicks bottle ( those were the storage bottles back in the day in India). I guess this chutney might last for a month ,but it used to get over very quickly (so we never knew the shelf life). But sure this chutney will last for couple of weeks at least.This chutney can be accompanied to anything and everything from idly ,dosa,rasam rice,sambhar rice .When you don't like to eat it as is ( dry) add some gingely oil and have it with your plain rice or idly ,dosa.
So from now on this will be one of your go to recipe. This chutney travels well too.

If you want to do dry mango chutney(maga thokku) check recipe here.

Preparation time:5 min
Cooking time:20 min
Yields :1/4 cup

Ingredients:

• 2 bunches coriander leaves/kothamalli.
• 4 red chili/vara milagai
• 1/4 tsp tamarind paste/puli
• 1/2 tsp salt
• 1 tbsp gingelly oil/nalla ennai.
• 1/2 tsp mustard seeds/Kadugu.
• 1/2 tsp jagerry/vellam.
•  Pinch of methi powder/vendhaya podi.
• Pinch of hing/perungayam.

Method:

• Clean the coriander leaves and chop it roughly.

• soak red chili in water for half an hour(by doing this you won't see chili flakes in your chutney).
• Grind coriander leaves,tamarind paste,salt,red chili to fine paste with only 2 tbsp of water (Yields 1/2 cup)

ground paste

• Heat saute pan add gingely oil to it.
• Add mustard seeds and let them splutter.

• Add ground mixture(coriander mixture) to it.

• Let it  simmer for 10-15min until it thickens and changes color.
• By this time it might be half in quantity and you can see the oil separate. (I used little oil so you can't really see it the picture).

• Add grated jaggery to it and mix well.
• Switch off the flame and add the crushed methi powder and hing.

• Serve it with  rice or idly ,dosa ..

Note:

• I removed the very hard stems in the corinader bunch and ground it to get a nice texture.
• Bunch of coriander may not be the exact measurement ,may differ from your place(roughly get around 1/2 cup of ground mixture)
• I used very little of oil, so not much oil separated for me.
• Use less methi powder otherwise the dish will be bitter.
• If you are preparing methi powder at home dry roast  and powder it.

Quick and Easy Low calorie Mushroom Biriyani

As the title says this is a quick and easy mushroom biryani recipe. It took me only 15 min to make this biriyani. No fancy ingredients are needed you can make this just with pantry ingredients. I just added 1 tsp of ghee for extra flavor.
Did i say i took this to my daughters school potluck party and everybody liked it .So next time for your party do try this .
Check my other one pot meals Bisibelabath,Tomato pulav,Mint Pulav

Preparation time:15 min
Cooking time:15 min
Serves:5

Mint & Cilantro Chutney (புதினா கொத்தமல்லி துவையல் )

Another win ,this time its a food coupon from justeat.in which is shared by my best co-blogger MeenaKumar of Elephants and coconut trees.Thanks meena for providing me the coupons.

Mint is rich in carotenes and vitamin C. Mint helps in improving digestion and also improves the immune system overall. Cilantro reduces stomach indigestion problems and has anti inflammatory capacities and is benificial for arthitis patients.

I often include mint and coriander in our diet in form of chutney, include in rice and use them as garnish.

You can check other chutney recipes like Beetroot chutney,Coconut chutney,VaraMilagai chutney

Preparation time:10 min(cleaning the mint)

Cooking time:10 min

Serves:2

Ingredients:

• 1/4 bunch coriander
• 1/4 bunch mint leaves.
• 1 large Onion.
• 2 small green chilies(adjust according to taste)
• 1/4 tomato(tamarind can be substituted).
• 2 tbsp grated coconut.

To temper:

• 1/2 tbsp Mustard seeds.
• 1/2 tbsp Urad dal.

Method:

• Clean the coriander and mint and wash them thoroughly.
• Cut the onion and tomato in to large pieces.
• Add oil to the tava and add the items "to temper".
• Let the Mustard seeds sputter.
• Add onion and saute it until translucent.

• Add tomato and cook them until soft.
• Add mint and coriander and saute it for a min .

• switch off the flame and add coconut  .
• When it cools down grind them with required salt .

• Serve it with idly or dosa or as a dip to your samosas or in your bread.

Note:

• You can substitute tomatoe with small tamarind piece/ little tamrind paste while grinding.
• Dont saute the herbs too much and add them at the very end.
• Adding coconut to the end make its healthy

Linking it to Gayathris event and sahasra page

Mint Pulav -Pudina Saadam

I love making one pot meals.You can make a weekday lunch in no time. Today I made Mint Pulav and Carrot Raitha to go with it. My Hubby and Daughter loved it.

Mint has medicinal properties and is known to aid digestion. In general I try to use greens in our every day diet.