Dhaniya Podi Saadam/Coriander Seeds Rice, Mixed rice recipe, an easy lunch box recipe

I love rice, being an Indian, a south-indian that too, i cannot live without rice. That is what our flesh and blood is made of. Mixed rices are my favorites, it gets ready in a jiffy and not much is needed as accompaniment, just some crisps and you can enjoy a scrumptious meal.
Today’s recipe is one such quick mixed rice recipe. Coriander seeds podi/Dhaniya podi rice, a mix of spice with coriander, roasted, ground and mixed with rice, added a colorful tempering and you are ready to go. Mixed rice lunch recipe
Advantage of such quick mixed rice recipes are they are very good for travel. They are almost dry, so need to worry about leaky contents. This coriander seeds/Dhaniya podi saadam, with the right spices and a delicious tadka makes it mouthwatering to enjoy during travel. The aroma of coriander seeds would engulf you the moment you take a mouthful of rice in. 
Coming to the spice powder, this can be made in a jiffy on the day you are making this rice. But, if making a large batch, then make it ahead and store in the fridge for a day or two. I personally won’t recommend keeping this Coriander seeds/Dhaniya podi for longer as it might lose its aroma and vigor. 
While doing the tadka/tempering/thalipu, be generous with the kara-kara/cripsy ingredients. Chana dal, peanuts add a nice crisp to the rice, so when you eat you enjoy a whole different flavor when you bite into those crisp elements.
 Mixed rice recipe
Source : Mallika Badhrinath’s Rice Delights Cook-Book.

1.5 cups – 2 cups rice, cooked
Salt to taste

For the spice powder
1.5 tbsp Coriander Seeds/Dhaniya 
2 nos Red Chillies
2 tsp Black gram dal/Urad Dal
1-2 cloves of garlic ( i have used only 1)
Tamarind, size of a small marble/goli gundu

Here is the video recipe

1 -2 tsp Sesame Oil
1/4 tsp Mustard seeds
1/2 tsp chana dal
2 nos red chilies,broken
curry leaves a few

Lunch recipe


  • In a pan, add a drop of oil and roast the coriander seeds and urad dal. When they turn golden brown, switch off the stove and add the red chilies, garlic and tamarind, they will get roasted in the residue heat. Let this cool down completely.
  • Once the spices are cool enough, take them into a mixer and grind it to a not so fine powder.
  • Let us now mix the rice, in the same pan we roasted the spices, add the oil given under ‘tempering‘, splutter mustard seeds, then add the red chilies, curry leaves, chana dal and peanuts. Roast them until the dal turns golden brown. Switch off the stove.
  • To this hot tadka, add the rice and mix well. Now add the spice powder in batches and mix the rice. The amount said above will make 2 cups of mixed rice, i have used around 1.5 cups of rice, i like the powder a bit strong in my rice, you can either use 1.5 cups or 2 cups according to your taste levels.
Lunchbox recipe
  • Add salt to the rice and mix well, please note i haven’t added salt to the spice powder, so add enough salt to the rice. Mix well and serve or pack for lunch.