Malli Sadham Recipe

Rinse and Soak Rice

Rinse the rice under cold running water until the water runs mostly clear (3–4 washes) to remove excess starch. Drain and soak the rice in fresh water for 20 minutes.

After soaking, drain the rice thoroughly.

Cook Rice

In a medium saucepan, combine 2.25 cups water and 0.5 tsp salt and bring to a gentle boil. Add the drained rice, stir once, bring back to a low simmer, cover with a tight-fitting lid and cook on low heat for 12–14 minutes until water is absorbed and grains are tender. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork.

Prepare Cilantro

While the rice soaks or cooks, roughly chop the cilantro (including tender stems) and mint if using. Remove any thick woody stems.

Blend Paste

In a blender or small food processor, combine the cilantro, mint, green chili, ginger, 1 tablespoon lime juice, 2 tablespoons water and 0.5 tsp salt. Pulse and blend to a smooth, slightly coarse bright-green paste. Scrape down sides as needed. Taste and adjust salt or lime — the paste should be fresh and slightly tangy.

Heat Oil and Fry Spices

Heat 1.5 tablespoons oil or ghee in a wide sauté pan over medium heat. Add 0.5 tsp mustard seeds; when they begin to pop, add 0.5 tsp cumin seeds and 1 tsp urad dal (or chana dal). Fry, stirring, until the dal turns light golden (about 1 minute).

Add 2 tablespoons halved cashews and fry until lightly browned (30–45 seconds).

Add thinly sliced half onion and sauté until soft and translucent (2–3 minutes). If using, add 8 curry leaves and a slit green chili and sauté 30 seconds until fragrant.

Combine Paste with Tempering

Lower heat to medium-low. Add the cilantro paste to the pan and sauté gently for 1–2 minutes, stirring constantly, to remove rawness and mellow flavors. Cook only until fragrant — do not overcook or it will darken and lose vibrancy.

Fold Rice and Cilantro Mix

Add the fluffed cooked rice to the cilantro mixture in the pan. Using a spatula, gently fold the rice and green paste together until rice is evenly coated and color is uniform. Break up any clumps. Heat through on low for 1–2 minutes, stirring gently to avoid crushing grains.

Taste and adjust seasoning with up to 0.25 tsp freshly ground black pepper and additional salt or lime juice if desired.

Turn off heat. Stir in 0.25 cup chopped fresh cilantro for extra freshness.

Serve

Transfer Malli Sadham to a serving bowl, garnish with toasted cashews if desired, and serve with lime wedges. It pairs well with yogurt raita, grilled vegetables or curries.