Rice is an all time favorite in my house. Between my husband and my son even twenty different recipes of rice won't suffice! So constant innovation of flavors with rice is always on my mind. Thanks to my Kannada lineage I have a good repertoire to fall back on but even then new ones are always welcome. So here is one, my friend Smita, taught me. Simple, authentically South Indian and bold in taste and color!
For Coriander Rice, you will need -
1 big bunch - Coriander/Cilantro Leaves
A tablespoon - Fresh/frozen grated coconut
2-3 - Red Chilies
3-4 - Curry Leaves (optional)
3 teaspoons - Oil
1 teaspoon - Mustard seeds
2 Cups - Cooked Rice (approx. 200gms rice that is cooked)
Method -
Grind the coriander leaves, curry leaves, coconut and red chilies, coarsely. Heat the oil in a wide bottom pan, add the mustard seeds and wait for them to crackle. Add the ground mixture and sauté for about five minutes, till it turns dark green and is cooked. Now add salt and the cooked rice. Turn off the heat and give it a good mix. My son loves colorful food and turns out one of his favorite colors is green. So he loved this and gobbled it with gusto.
This can be eaten with a bowl of curd/yoghurt if you make the rice itself a bit spicy by adding more chilies. If not, a simple squash side is a great accompaniment. With it's tender and sweet flavor it really compliments the hard hitting coriander's aroma and taste.
For the Butternut Squash playa (stir fry), you will need -
1/2 - Butternut Squash (peeled and diced)
If not this, you can use any kind of sweet pumpkin or squash.
2-3 teaspoons - Oil
A teaspoon - Mustard Seeds
2-3 - Red Chilies
1/2 teaspoon - Turmeric Powder
A small piece of - Jaggery or 2 teaspoons Sugar
Salt as per your liking
Method -
Heat oil in a wok or pan. Add the mustard, allow to crackle. Then add the chilies. To this add the diced squash, salt and turmeric. Cover and cook for ten to twelve minutes, till the squash is tender. Add the jaggery or sugar and cook till all the liquid evaporates. Serve with the rice.
Photo Source: http://foodcomas.com/2010/12/28/butternut-squash-soup/
For Coriander Rice, you will need -
1 big bunch - Coriander/Cilantro Leaves
A tablespoon - Fresh/frozen grated coconut
2-3 - Red Chilies
3-4 - Curry Leaves (optional)
3 teaspoons - Oil
1 teaspoon - Mustard seeds
2 Cups - Cooked Rice (approx. 200gms rice that is cooked)
Method -
Grind the coriander leaves, curry leaves, coconut and red chilies, coarsely. Heat the oil in a wide bottom pan, add the mustard seeds and wait for them to crackle. Add the ground mixture and sauté for about five minutes, till it turns dark green and is cooked. Now add salt and the cooked rice. Turn off the heat and give it a good mix. My son loves colorful food and turns out one of his favorite colors is green. So he loved this and gobbled it with gusto.
This can be eaten with a bowl of curd/yoghurt if you make the rice itself a bit spicy by adding more chilies. If not, a simple squash side is a great accompaniment. With it's tender and sweet flavor it really compliments the hard hitting coriander's aroma and taste.
For the Butternut Squash playa (stir fry), you will need -
1/2 - Butternut Squash (peeled and diced)
If not this, you can use any kind of sweet pumpkin or squash.
2-3 teaspoons - Oil
A teaspoon - Mustard Seeds
2-3 - Red Chilies
1/2 teaspoon - Turmeric Powder
A small piece of - Jaggery or 2 teaspoons Sugar
Salt as per your liking
Method -
Heat oil in a wok or pan. Add the mustard, allow to crackle. Then add the chilies. To this add the diced squash, salt and turmeric. Cover and cook for ten to twelve minutes, till the squash is tender. Add the jaggery or sugar and cook till all the liquid evaporates. Serve with the rice.
Photo Source: http://foodcomas.com/2010/12/28/butternut-squash-soup/
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