Friday, 21 September 2012

Pudina/Mint Rice



Lots have been said about Pudina's medicinal properties. Wiki has the complete biodata of the plant. :-)

Apart from its medicinal values, what we love most about pudina is its unique aroma.

An experiment by my sister with left over pudina chutney resulted in an extremely flavourful pudina rice.
Here is the recipe to serve 2 adults and a kid.

Recipe Source: My sister
IngredientsQuantityNotes/Comments
Basmati rice1 cupCan use regular raw rice. In that case, 3/4th cup should be sufficient.
Fresh Pudina leaves2 cups-
Onion2 medium sizedI just used one
Dried Red chilli3I used just 2 as we prefer it to be less spicy.
Grated Coconut2 tbspI cut coconut into pieces as shown in ingredients picture.
Channa dal1 tsp-
Urad dal2 tsp-
Refined oil2 1/2 tsp-
SaltTo tasteApproximately 1 tsp.

Procedure
1. Wash basmati rice, add 2 cups of water and pressure cook for 2 whistles. Once rice is cooked, spread in a wide vessel and allow it to cool.
2. Clean pudina leaves with water and keep aside.
3. Peel onions and cut into small pieces and keep aside.
4. Heat 1 tsp of oil in a medium sized kadai/pan. Add mustard seeds, channal dal and urad dal and fry for few seconds, till dals turn light brown. Add coconut and red chilly and give it a stir. Transfer the ingredients to a mixer jar.
5. In the same pan, add 1/2 tsp oil and saute pudina leaves, till it wilts. (around 2 to 3 minutes). Transfer this too to the mixer jar containing dal and coconut mixture.
6. In the same pan add 1 tsp oil and saute onion until it becomes soft.(3 to 4 minutes) and transfer to a plate.
7. Coarsely grind dal mixture and pudina leaves by adding some water if needed. See to it that the final consistency of the ground mixture is semi solid. I used 1 tbsp of water to grind
8. Saute ground mixture and onion in a pan for 2 minutes. If the mixture is watery, heat till water evaporates and semi sold consistency is reached. Add salt and mix well. Seeing the quantity of ground mixture you might get tempted to add very less salt. Remember the salt we add is for the rice. So add as per the quantity of rice.
9. Once rice is completely cooled down, add pudina mixture and mix well but gently so that rice does not break.
10. Serve with papad/frymes or onion raita.

Still not clear???? Scroll down for step wise pictures...

















Event Participation: Weekend Herb Blogging at Cooking With Siri, originally started by Haalo

Have a happy and relaxed weekend. :-)

4 comments:

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  2. Wooooooooow dear, tempting rice.
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  3. This comment has been removed by the author.

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  4. nice recipe... Tempted to have it.
    http://indianfoodnest.blogspot.in/

    ReplyDelete

Would be happy to know what you think about the recipe..