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CORIANDER LEAVES RICE
- Natasha Kanade
- January 24, 2022
- Easy
- Servings - 1
- Calories - 80
Nutrients
- Protein - 2g
- Fats - 3g
- Carbs - 10g
- Fiber - 1g
Ingredients:
- Brown rice 30 g
- Coriander 5-8 stocks
- Green chilies 2-3
- Salt as per taste
- Oil ½ tsp
- Mustard seeds ½ tsp
- Urad dal 5g
- Channa dhal 10 g
- Curry leaves – 4
- salt – to taste
- water – 2 cups
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Wash and soak the rice, urad dal, chana dal in about 2 cups of water for at least 15 minutes.
- Wash the coriander leaves and chop it roughly.
- Add salt, oil, green chilies to it and grind it to make a fine paste. Strain the ground coriander paste in a tea strainer. Just keep it for a few minutes. The excess water will drain off. Don’t squeeze.
- Cook rice separately add 1cup of water and bring it to boil, lower the heat and cover the vessel adjust the quantity of water to make sure that the rice is well cooked.
- Gently transfer the paste to the cooked rice and mix it well evenly.
- In a kadai add oil and temper mustard seeds, urad dal, chana dal. When it is done add the coriander, rice and mix gently.
- Add fresh curry leaves. Serve with raita (This can be done in the same way using mint leaves also).