Coriander leaves is considered as herb plant and it has many health benefits besides its magnificent smell when it is added in the food. I personally, search for coriander leaves in my food if it is part of the dish and consume it happily. Coriander leaves aids in digestion and helps to settle the trouble stomach. This reminds me of Rasam, which is widely consumed by South-Indian’s after their main meal. One of the purposes of Rasam is for good digestion after a good heavy meal and rasam will not be its taste if not for Coriander seeds and Coriander leaves.

 

This recipe is important to me and my sister because we cooked it in a competition and it will be aired in Malaysia – Astro Vanavil on Sunday’s soon.   

 

Ingredients:

2 big onions – sliced evenly.

2 small bowl cooked rice

2 cube butter

2 tablespoon oil

Salt to taste

½ bunch of Coriander leaves – chopped without stem

Mint leaves for decoration

 

Method:

Pour oil in the lightly heated pan and sauté the onion till it’s slightly brown. Then, add on the butter and stir the onion till it is cooked well. After that, stir the rice together with the cooked onion and sprinkle salt according to taste. Next, include the chopped coriander leaves into the rice and stir. Finally, when the caramelized butter aroma can be smell, scoop the rice out and put it in a bowl. Do not forget to decorate the rice with mint leaves at the end.    

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