Malli Sadam – Flavor of coriander both in fresh and dried form make this rice extra special ! Serve with thayir pachadi and appalam for a satisfying meal.
If there are no coriander leaves in stock, I feel like something important is missing in the kitchen. Do you feel like this? There is another indian spice, the absence of which will make you go mad. That is nothing but coriander seeds. With a unique flavor and wonderful health benefits, it is worthy to be labelled as ‘gift of nature’.
This week I got two big bunches of fresh coriander leaves from the grocery store. When you pluck fresh coriander leaves from the bunch, your hand smells really good, right? 🙂 This malli sadam has the flavor of coriander both in fresh and dried form. We will be making a flavorful malli masala with a gravy consistency and mix it with cooked rice. As I like to have this rice moist, I mix more masala with rice. Make this malli sadam for lunch and serve with thayir pachadi, appalam.
Malli Sadam Recipe:
Cuisine : South Indian
Category : Rice varieties
Makes : 2 servings
Preparation Time : 15 min
Cooking Time : 30 min
1 cup : 240 ml
- 4 cups Cooked Rice
- 2 medium size bunches of Coriander Leaves
- 1 tbsp Coriander Seeds
- 2 tsp Chana Dal
- 1 & 1/2 tsp Urad Dal
- 3 Red Chillies
- A gooseberry size Tamarind
- 1 & 1/2 tsp Oil
- Salt as required
- 1/2 tsp Mustard
- 1 tsp Urad Dal
- A sprig of Curry Leaves
- 1/8 tsp Asafoetida
- 1 tbsp Oil
1. Remove the unwanted leaves and thick stems from the coriander bunch. Do not discard the tender stems. They impart an awesome flavor to the dish.
2. Wash the leaves and put them in water. Keep this aside for 5 min. The mud particles will settle down at the bottom. Take the leaves out and repeat the same process until the mud particles are removed completely. Take the leaves out from the water.
2. Heat oil in a pan. Add coriander seeds, chana dal, urad dal, red chillies and tamarind. Fry till the dal changes colour over medium flame. Take care not to burn these spices.
3. Take the roasted ingredients out and keep it aside.
4. In the same pan, add the coriander leaves and fry till they wilt.
5. Powder the roasted ingredients in a mixer grinder.
6. Add the coriander leaves to the same jar and pour a little water. Grind this to a fine paste.
7. Heat oil in a pan and season with mustard, urad dal, curry leaves and asafoetida.
8. Add the coriander masala paste, salt and some water (if required). Mix well.
9. Let this boil for 2-3 minutes. Add water if required to get a gravy consistency. Switch off the stove.
10. Add the cooked rice.
11. Mix carefully until each grain is coated with the masala.
12. Serve this delicious malli sadam with thayir pachadi and appalam.