Coriander Rice Recipe is a simple and quick recipe using lots of Coriander and Raw Mango or Lemon. As this dish is a dry dish, it is very convenient to pack for school lunch boxes or picnics or train journeys.
Consuming Rice satisfies your hunger and makes you feel sated. Rice is a staple diet in major parts of India as it is grown extensively.
Ingredients:
1 big bowl of cooked Rice
1 cup of Coriander leaves, washed
1 inch Ginger
1/2 Raw Mango or Juice of one Lemon
3 to 4 Green Chilies
1/2 Cup Shelled Peas, cooked
1/4 Cup grated Fresh Coconut
2 tbsp Oil
Few Curry leaves
1 tsp Mustard Seeds
1 tsp Urad Dal / Black Gram split
Salt to taste
Method:
Grind Coriander leaves, Ginger, Raw Mango, and Green chilies to a paste.
Heat Oil in a Pan and add Urad Dal and when they turn pink, add Mustard seeds and when they splutter, add Curry leaves. Add the Coriander paste and saute for a minute.
Add Peas and mix.
Add Coconut and mix well.
Add Rice and Salt and mix well.
Remove to a serving dish. Serve hot with your choice of Raitha.
If you like, you can add Garlic while making the Coriander paste. I did not add, as I wanted to retain the aroma of Coriander leaves.
You can also add chopped Onions while preparing the seasoning.
Without Onion and Garlic, this dish can be prepared during festivals, pooja, and vratha.
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