Kothamalli Rice(Cilantro Rice)

Ingredients:

Coriander leaves/Cilantro Leaves - 1 bunch

Rice - 2 cups

Green Chilies - 2-3

Small Onions - 4-5

Garlic - 6-7

Tamarind pulp - 1 tsp

Cumin Seeds - 1 tsp

Oil - 1 tsp

Gingelly oil - 1/2 tsp

Salt - according to taste

Method:

Soak rice and water for 15 minutes. Cook with 4 cups water.

Meanwhile grind together coriander, green chilies, onions, garlic, salt and tamarind pulp.

Heat oil in a kadai, add cumin seeds and let them splutter. Now add the ground mixture and saute till the raw smell starts disappearing. When a nice aroma starts, switch off the stove. In a wide plate spread the rice, add gingelly oil. Then add the paste and mix thoroughly. Serve hot with chips.

You can store the remaining chutney in the refrigerator for a week.