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.
Pudhina Rice
Ingredients: |
|
| Rice | – 1 cup |
| Mint | – 1 bunch |
| Big onion | – 1 |
| Green chillies | – 5 |
| Dry coconut powder | – ½ cup |
| Tamarind | – small lemon sized |
| Salt | – as needed |
For seasoning: |
|
| Mustard | – 1 tsp. |
| Urad dhal | – 1 tsp. |
| Gram dhal | – 1 tsp. |
| Cashew nuts | – 10 (Broken) |
| Oil | – 2 tbsp. |
Method:
- 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.