Chettinad Coriander Rice

Chettinad Coriander Rice


After a long time we managed to drop all our routine chores and make use of a sunny day while the forecast said there could be snow soon. I was not keen on spending money for food and decided to have a heavy breakfast and skip lunch if possible. Indeed the plan worked and it was time to start making dinner when we came back home. I had watched this recipe on the tele recently and thought it was quite easy, quick and sounds tasty (that is a weird description!). I did not taste it until I set the table as I usually like the surprise element in how the dish has turned out. This one was very nice and most importantly my husband liked it. I tend to use both the stem and leaves of coriander as the stem has a great aroma and also goodness. Here is how I made it...

1 onion, chopped
Handful of curry leaves
Handful of coriander leaves, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon channa dal
1 dry red chilly
1 cup rice cooked so grains are separate and fluffy
Salt to taste
Asafoetida
Turmeric powder

To roast and powder:
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon channa dal
4-5 dry red chillies
4 cloves garlic
1 teaspoon black peppercorns

Roast all the ingredients mentioned above for the powder, cool and grind to a fine powder

Heat some oil in a kadai/skillet and add mustard seeds, channa dal, cumin seeds, dry red chilly.

Once the mustard seeds splutter, add the onions and cook until soft

Add curry leaves and chopped coriander leaves and cook until the coriander wilts

Add the powder and cook for couple of minutes more

Add rice, required salt and mix together

Serve!

You may find that you have a bit more powder than you need if you are serving two. Just store it in an airtight container and refrigerate and use later. I did not reduce the quantity of ingredients to adjust for just two people because the mixie/food processor may struggle to do a good job with too little in it.