Pudina (Mint) Rice - Bright, refreshing and a very fragrant rice dish. Perfect lunch box recipe.
One of the most aromatic herbs used in cooking would be mint. The moment you take it out of the grocery bag, the entire area around you would be minty. Powerful yet an approved fragrance. It is used in many dishes to impart flavour and is extensively used in the Indian kitchens. It is used in preparing Briyani, mint tea, mint lemonade and esp in south India, it is used to make pudina chutney, thogayal (slight variation of the chutney) and also rice. Mint both in its fresh and dry form is used in culinary. But the fresh ones are preferred for its better taste and freshness. The dried form is mainly used in Indian curries. Mint leaves flourish during the spring season. You can buy it in bulk and keep it in the refrigerator for long use.
Apart from imparting flavour, it also has high medicinal qualities. It aids in digestion and other stomach related problems. It also has a very bright refreshing and a cool fragrance which makes it suitable for fresheners and mouthwash. One of the earliest uses of mint in Europe was a deodorizer. Nowadays it is more commonly used in aromatherapy and essential oils.
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Bright, refreshing and a very fragrant rice dish. Perfect lunch box recipe.
- 1 cup basmati rice (or any long grain rice)
- 1 tablespoon sesame oil (or any cooking oil)
- 1 teaspoon mustard seeds (kadugu)
- 2 red chillies
- 3-4 curry leaves chopped
- 1 teaspoon husked split black gram (urad dhal)
- 2 tablespoon roasted peanuts
- 1 cup loosely packed mint leaves
- ¼ cup loosely packed coriander leaves refer notes 2
- 1 green chillies
- 3 tablespoon grated coconut
- 2 garlic pods
- ½ inch piece ginger
- Cook Rice with twice the amount of water. Allow it to cool in a wide vessel; drizzle little oil on top of it (1).
Roast the peanuts if you have the unroasted variety.
In a mixer, add all the ingredients mentioned under "for grinding". Grind it coarsely by sprinkling little water at a time. It need not be a smooth paste.
Heat oil in a pan. Add the mustard seeds once they crackle, add the curry leaves, red chillies and urad dhal.
- Once the urad dahl starts browning, add the ground paste and sauté until the raw smell goes off for about 5-6 minutes.
Then add the cooked and cooled rice. Mix it well and turn off the flame. Adjust the salt if needed. Serve it with papad, raita or any veggie side dish.
- Generally while preparing rice varieties we cook the plain rice and cool it completely. We also add little oil and mix it. This helps in achieving a non-sticky separate grain rice.
- Instead of only mint leaves, you can also combine coriander and curry leaves in equal amounts while grinding. This will yield a different taste.
- Generally, in this rice preparation onions are not added. But if you want it like a pulav you can very well add onions as well as cumin seeds.