We all know pudina, as an ingredient in chutney or as a garnish in a subzi. It adds that special zing to almost all foods it is added to. But it is much more than just a garnish, the humble mint leaves have a number of health benefits. Mint is used to treat irritable bowel syndrome and other digestive conditions. Pudina is also well known for its use as a mouth and breathe freshener. I make Pudhina rice regularly at home so that my family benefits from it.
|Rice||– 1 cup|
|Mint||– 1 bunch|
|Big onion||– 1|
|Green chillies||– 5|
|Dry coconut powder||– ½ cup|
|Tamarind||– small lemon sized|
|Salt||– as needed|
|Mustard||– 1 tsp.|
|Urad dhal||– 1 tsp.|
|Gram dhal||– 1 tsp.|
|Cashew nuts||– 10 (Broken)|
|Oil||– 2 tbsp.|
- Cook the rice and separate the grains by using 1 tsp. of oil.
- In a pan fry green chillies and mint leaves in little oil till the leaves shrink.
- When cooled, grind this in a mixer along with coconut, salt and tamarind to a smooth paste.
- Put oil in a pan and season with mustard, urad, gram and cashew nuts.
- Add finely cut onions and fry well in medium flame till raw smell goes.
- Now add the ground paste and fry for 3 more minutes.
- Mix the rice well in this and switch off the stove.
- Mint rice is ready to serve.