Malli Sadam | Coriander Rice

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.

malli sadam

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.

recibites_iconCoriander leaves are rich in Vitamin A, C & K.

Check out these recipes!
Kothamalli Thokku
Coriander Ajwain Roti
Coconut Coriander Chapati

Malli Sadam Recipe:

Cuisine : South Indian
Category : Rice varieties
Makes : 2 servings

Preparation Time : 15 min
Cooking Time : 30 min

Malli Sadam – ReciCode

Roast coriander seeds, chana dal, urad dal, red chillies, tamarind in oil → Saute coriander leaves in oil till they wilt → Powder the roasted spices → Add sauteed coriander leaves, water to the same jar → Grind to a paste → Heat oil in a pan → Season with mustard, urad dal, curry leaves, asafoetida → Add coriander paste, salt & water → Boil for 2-3 min → Switch off the flame → Add cooked rice & mix well.

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

  For seasoning:

  • 1/2 tsp Mustard
  • 1 tsp Urad Dal
  • A sprig of Curry Leaves
  • 1/8 tsp Asafoetida
  • 1 tbsp Oil

 How to make Malli Sadam?

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.


  • If you dont use enough tamarind and red chillies, the rice will taste bland. Adjust the quantity to suit your taste.
  • Instead of roasting tamarind along with other spices, you may soak tamarind in water and grind it along with coriander leaves.
  • You may add chopped onions after seasoning. Fry till they become golden brown and then add the coriander paste.
  • If you saute coriander leaves in less oil, just till they wilt, you will get a bright green colour masala and fresh flavor of coriander leaves in the rice. If you saute the leaves well in oil or cook the coriander masala well in more oil, you will get a dark green colour masala with a slight different taste.


Happy Cooking!


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