Dhaniya podi rice or coriander seeds rice, a mixed rice recipe, made with coriander seeds spice powder and rice. It is an easy to make lunch box recipe.
I love rice, being an Indian, a south-indian that too, i cannot live without rice. Mixed rices also known as kalanda saadam are my favorites. Firstly it gets ready in a jiffy, with some crisps by side, you can enjoy a scrumptious meal.
Dhaniya podi rice recipe, one such quick mixed rice recipe. A spice powder made with coriander seeds, urad dal and chilies. This aromatic spice mix is dry roasted and ground to powder. The spice powder can be stored in the fridge for 2 weeks. Add the spice powder to cooked rice, mix well with a colorful tempering and you have a finger-licking rice dish.
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.
The Ingredients
- Coriander seeds, called Dhaniya vathal in tamil is the star ingredient of the recipe.
- Urad dal, black gram dal adds a nutty flavor and also volume to the spice mix. You can use either whole urad dal or split urad dal.
- Garlic, adds a wonderful flavor to the rice. Though it is optional, i would recommend not to miss it if you dont have any restrictions
- Tamarind, adds a mild tartness/sourness to the spice which oomps the flavor of the rice.
- Chilies, i have used red chilies as the spice.
- Tempering ingredients, i love lot of crispy elements in my kalanda saatham, like peanuts, chana dal. If you dont prefer peanuts go for other nuts.
Coriander seeds rice|Dhaniya Podi saadham
Ingredients
- 2 cup Cooked rice
- 1.5 tsp salt or to taste
For the spice powder
- 1.5 tbsp coriander seeds dhaniya vathal
- 2 nos red chilies i use round variety
- 2 tsp urad dal black gram
- 1-2 cloves garlic i used only one
- a small marble of tamarind
Tempering
- 2 tsp sesame oil
- ¼ tsp mustard seeds
- ½ tsp chana dal
- 2 tbsp peanuts optional (see notes)
- 2 nos red chilies long chilies
- a sprig of curry leaf
Instructions
- In a pan, add a drop of oil and roast the coriander seeds and urad dal. When they turn golden brown, switch off the stovea nd 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 make 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 turnsgolden 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
- 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.
Video
Notes
- You can replace the peanuts in tempering with any other nuts. If allergic to nuts, omit them completely.
- The above measurements will be enough to mix with 2 cups of cooked rice. Do not add more as you might not feel the taste of the spice powder.
Serve this finger-licking kalanda saadam with a dry subzi by the side. I would personally like jodhpuri aloo or potato podimas as an accompaniment.
Mixed Rice Varieties
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Fantastic finish to the blogging marathon – Dhania IS my # 1 favorite seed and the smell to me is intoxicating! I love this in Grand Sweets and Snacks!YUM!
Good one!
Priya, Soopera kalikiteenga… Ella sadhamum romba nalla irundhudhu…
http://krithiskitchen.blogspot.com
I can smell the coriander seeds. lovely rice to finish off ur marathon.
This recipe is new to me, got to try and am sure would taste awesome with rice and ghee.
yummy and spicy rice 🙂 looks lovely 🙂
I am a podi freak so I love this podi too.
Thats sooo simple…
http://panchamrutham.blogspot.com/
Am yet to try this dhaniya rice, rice looks awesome..
Lovely flavor 2 d rice..looks yumm
I make dry podi with coriander seeds. We dont add tamarind. ur version sounds too good. will try sometime.
all the seven days rice dishes are very tempting …looks too good…
Any rice with podi is my comfort food! Kalakkarae Priya, varisaiyaa podi rice varieties!!!
I love any podi rice. Looks delish.
Nice one pot meal…i luv the podi sadam…it luks very tempting,priya…
Lovely. I should say you came up really with easy & quick rice dishes and most of them could be wholesome by the addition of veggies.
My son is fond of Podis and I just happened to bang on this site. I prepared it today, and it came out really well. And my son loved it.