A flavorful South Indian cilantro rice perfect for lunch boxes, quick meals, and busy days. Make this easy Kothamalli Sadham recipe to make use of your leftover rice.
Cilantro Rice, popularly known as Kothamalli Sadham in South India, is a vibrant and aromatic rice dish that brings out the fresh flavors of coriander leaves. This simple yet flavorful recipe combines cooked rice with a fragrant cilantro-based masala, creating a tasty meal.
Often prepared for lunch boxes, quick weeknight meals, Kothamalli Sadham is loved for its bright green color, earthy aroma, and delicious taste. Whether served on its own or paired with raita, papad, or a simple curry, this traditional South Indian rice dish is a perfect way to enjoy the goodness of fresh coriander leaves in every bite
If you’re looking for a simple yet flavorful way to use up leftover rice, this Kothamalli Sadham recipe is exactly what you need. Also known as Cilantro Rice or Coriander Rice, this classic South Indian variety rice is packed with fresh flavors and comes together with just a handful of ingredients. It’s one of those easy rice recipes that transforms ordinary rice into a delicious meal with minimal effort.
Growing up, Kothamalli Sadham was a regular feature in our lunch boxes, especially on busy weekdays. Whenever there was leftover rice in the refrigerator, my mother would blend fresh coriander leaves with spices and quickly turn it into this aromatic rice dish. The vibrant green color and refreshing flavor made it one of our favorite South Indian lunch box recipes.
What makes this Cilantro Rice recipe so special is its versatility. Whether you’re preparing a quick weekday lunch, packing a lunch box for work or school, or simply craving a comforting meal, this Coriander Rice fits the bill perfectly. It is light, flavorful, and pairs beautifully with fryums or a simple vegetable stir-fry.
Among the many leftover rice recipes available, this Kothamalli Sadham recipe stands out because it is quick, nutritious, and budget-friendly. Fresh coriander leaves not only add incredible flavor but also provide a burst of freshness that makes every bite enjoyable. Since it can be prepared in under 30 minutes, it’s a lifesaver on hectic mornings when you need healthy lunch box ideas without spending too much time in the kitchen.
Whether you’re new to South Indian cooking or already love flavored rice recipes, this easy Cilantro Rice recipe is sure to become a family favorite. With its fresh aroma, vibrant appearance, and delicious taste, Kothamalli Sadham is a wonderful addition to your collection of vegetarian rice recipes.
Ingredients used in this recipe
Rice:
I have used cooked basmati rice in this recipe because its long, fluffy grains absorb the coriander masala beautifully without becoming mushy.
Basmati rice also adds a wonderful aroma that complements the fresh flavors of the cilantro.
However, this recipe is quite versatile, and you can easily use any variety of cooked white rice, such as sona masoori, ponni rice etc..
Onion:
Onion adds a gentle sweetness and depth of flavor to this Kothamalli Sadham recipe. It is sautéed until transparent, which helps bring out its natural sweetness without overpowering the taste of coriander leaves.
This step also creates a soft base that blends with the spices and rice. Onions add a lovely balance and make this cilantro rice even more flavorful.
Cilantro Spice Paste:
The heart of this Kothamalli Sadham recipe is the freshly ground cilantro paste, which gives the rice its signature flavor.
It is made by blending fresh coriander (cilantro) leaves with green chilies, along with red chili powder, black pepper powder, and cumin powder.
This aromatic paste brings together freshness, spice, and earthiness in perfect balance. Once added to the sautéed onions, it releases a rich fragrance that instantly elevates simple rice into a flavorful dish.
Tempering (Tadka):
The tempering is what gives this Kothamalli Sadham its signature South Indian aroma and depth of flavor.
It begins with heating coconut oil, which adds a rich and slightly sweet fragrance to the dish. Once the oil is hot, mustard seeds are added and allowed to pop, releasing their nutty aroma.
Next, urad dal is stirred in and fried, adding a subtle crunch and earthy taste. Finally, dried red chilies, broken into pieces, are added to infuse a smoky heat into the oil.
This simple yet flavorful tadka forms the base that enhances the entire cilantro rice recipe.
Variations
Cashew Nuts (Substitute for Urad Dal):
If you are using cashew nuts in this Kothamalli Sadham recipe, you can skip the urad dal completely and instead add a handful of broken cashews during the tempering stage.
Once the mustard seeds have popped in hot coconut oil, add the cashews and roast them until they turn golden brown and slightly crisp. These toasted cashews not only replace the crunch of urad dal but also add a rich, buttery flavor that enhances the overall taste of the cilantro rice.
After this step, continue the recipe as usual by adding dried red chilies and proceeding with the coriander paste and rice.
Not using Green Chilies:
Green chilies are added to the cilantro paste for a fresh, sharp heat in this Kothamalli Sadham recipe.
However, if you prefer a milder flavor, you can completely skip green chilies without affecting the overall taste of the dish.
This makes the cilantro rice more suitable for kids or anyone who prefers less spicy food.
Using Kashmiri Red Chili Powder:
In this Kothamalli Sadham recipe, Kashmiri red chili powder can be used as a milder and more vibrant alternative to regular red chili powder. It gives the cilantro rice a beautiful deep red color along with a gentle warmth, without making the dish overly spicy.
You can use Kashmiri red chili powder along with green chilies if you prefer a balanced heat and freshness, or you can completely skip green chilies and rely only on Kashmiri red chili powder for a milder version. This variation is perfect for those who enjoy flavorful rice dishes with less heat but still want the rich taste and appealing color in their coriander rice.
Serving Suggestions:
• Kothamalli Sadham tastes best when served with simple sides like cool curd (raita), papad, or potato fry.
• You can also pair it with a mild vegetable curry or pickle for a complete South Indian meal.
Storage Instructions:
• It is best enjoyed fresh, as the coriander flavor is strongest right after cooking.
Step by step pictures
Into a blender add coriander leaves, green chili pieces, cumin powder, black pepper powder, and the red chili powder. Add 2 tablespoons of water to make a smooth paste and keep.
In a thick-bottomed pan, heat oil over a medium temperature, add the mustard seeds and let them pop. When they stop popping, reduce the temperature to low and add the urad dal and fry for a few seconds, then add the red chili pieces and fry for about 5 seconds
Keep the temperature of the stove in medium heat, add the onion pieces and sauté them for approximately 4 minutes or until they are transparent
When the onion pieces are transparent add the puree
Sauté for 2 minutes
Add the required amount of salt and sauté for another 5 minutes
Switch off the stove, add the cooked rice and mix well
It is ready to serve
Cilantro rice recipe card
CILANTRO RICE RECIPE/CORIANDER LEAVES RICE RECIPE
Description
A flavorful South Indian cilantro rice perfect for lunch boxes, quick meals, and busy days. Make this easy Kothamalli Sadham recipe to make use of your leftover rice.
Ingredients
To make the paste
For the tadka
Instructions
- Into a blender add coriander leaves, green chili pieces, cumin powder, black pepper powder, and the red chili powder. Add 2 tablespoons of water to make a smooth paste and keep.
- In a thick-bottomed pan, heat oil over a medium temperature, add the mustard seeds and let them pop. When they stop popping, reduce the temperature to low and add the urad dal and fry for a few seconds (say 10 seconds), then add the red chili pieces and fry for about 5 seconds
- Keep the temperature of the stove in medium heat, add the onion pieces and sauté the onion pieces for approximately 4 minutes or until they are transparent
- When the onion pieces are transparent add the puree and sauté for 2 minutes
- Add the required amount of salt and sauté for another 5 minutes
- Afte 5 minutes, switch off the stove, add the cooked rice, mix well and serve
Notes
- While making the coriander leaves paste, do not add too much water, just add 2 or 3 tablespoons
- taste and appealing color in their coriander rice.
Step by step pictures
Into a blender add coriander leaves, green chili pieces, cumin powder, black pepper powder, and the red chili powder, add 2 tablespoons of water make a smooth paste and keep.
Adjust spice levels based on preference—reduce green chilies or red chili powder for a milder version.
If using Kashmiri red chili powder, it gives a rich color with mild heat, making it a great alternative to regular chili powder.
For extra flavor and a crunchy texture, you can add cashew nuts during.
Coconut oil gives an authentic South Indian flavor, but you can also use any cooking oil if preferred.
Do not overcook the cilantro paste after adding it to the tadka to retain fresh flavor.
This dish tastes even better after resting for 10–15 minutes, as the flavors blend beautifully into the rice. - If packing for lunch box, let the rice cool slightly before closing the container to avoid moisture buildup.
