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Rice cooked with coriander leaves, onions and coconut
Published On: 15 Mar 2006
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
1) Cook the rice, till its half done.
Heat 1 tsp of ghee in a pan.
Saute half of the chopped onions, green chillies, garlic and cumin seeds, till onions turn light brown in colour.
Grind the above along with coconut and coriander leaves. Keep aside.
Heat the remaining ghee in a kadai.
saute the onions, till golden brown.
Add the coriander paste and turmeric powder and saute for 2 - 3 minutes.
Add the half cooked rice and salt.
Cover and cook, till its done.
:- Serve hot with raitha or chutney.
:- Can add 1 - 2 cloves while sauting onions for enhanced flavour.
A good recipe.
Excellent recipe. I just added a few cashews as well
I tried this recipe and it came out very tasty.Thanku
superb recipe .. perfect taste .. just having it .. couldn`t wait to give u the feedback .. Keep up the good work .... indu
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