Kothambari soppu ( coriander leaves) rice

 

Ingredients 

Rice—1 cup

Fresh coriander leaves (kothambari soppu//hara  dhaniya)—2 hand fulls 

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Jeera (jeerige//cumin seeds)—1 teaspoon 

Green chillies (hasiru menasina kayi//hari mirch)—3

Ginger (shunti//adarak)—small piece 

Tamarind (hunase hannu//imli)—small lemon sized 

Jaggery powder (Bella//gud)—1 tablespoon 

Salt—to taste

Ingredients for seasoning (oggarane)

Oil—4 to 5 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Hing (asafoetida//ingu )—1/2 teaspoon 

Kadale belle (channa dhal)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Kadale kayi bija (peanuts//ground nuts)—2 tablespoon 

Curry leaves (karibevu//kadipatta)—few

Method 

Wash and cook rice in pressure  cooker for 3 whistles (adding 2 to 2 1/2 cups of water) .

Once the pressure reduces open the lid and remove and keep it aside to cool.

Wash the coriander leaves.

Take coriander leaves,coconut,green chillies,tamarind,ginger,jeerige,jaggery powder in a mixer grinder jar and grind them to a coarse paste without adding water.

Next heat oil in a pan or kadai,add sasive and jeerige,when it crackles add kadale belle and uddina belle,hing.

Sauté on medium flame.

Add in kadale kayi bija,karibevu saute till they turn crisp.

Next add the ground paste and salt and saute for 2 to 3 minutes 

Switch off the stove.

Add in cooled rice and mix everything well together gently.

Take care not to make rice mushy.

Tasty coriander leaves rice is ready to serve.

Serve with raita.