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    Home » Main Course » variety rice (kalanda sadam)

    Pudina Sadam | Mint Rice | Mint Pulav

    by Nisha

    Jump to Recipe Print Recipe

    Pudina (Mint) Rice - Bright, refreshing and a very fragrant rice dish. Perfect lunch box recipe.

    Jump to Recipe | Print 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.

     

    Mint, Rice, Pudina

     

    You can check more rice varieties here

    Print
    Mint Rice (Pulav) | Pudina Rice
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Bright, refreshing and a very fragrant rice dish. Perfect lunch box recipe.

    Course: Main Course
    Cuisine: Indian
    Servings: 2 persons
    Author: Nisha
    Ingredients
    • 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
    For Grinding
    • 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
    Instructions
    1. 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. 

    2. 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.

    3. Heat oil in a pan. Add the mustard seeds once they crackle, add the curry leaves, red chillies and urad dhal.

    4. Once the urad dahl starts browning, add the ground paste and sauté until the raw smell goes off for about 5-6 minutes.
    5. 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. 

    Recipe Notes
    1. 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.
    2. Instead of only mint leaves, you can also combine coriander and curry leaves in equal amounts while grinding. This will yield a different taste.
    3. 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.

     

    This for the fifth day of BM under Seasonal Theme. Check out the other Blog Marathoners here.
    « Mint and spring onion Carrot Salad
    Brussels sprouts with kidney beans »

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    Recipe categories

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    • Snacks
    • Indian Main Course Dishes
    • Desserts
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    Reader Interactions

    Comments

    1. veena krishnakumar says

      May 01, 2013 at 2:57 am

      Flavourful rice. Looks very yummy

      Reply
    2. veena krishnakumar says

      May 01, 2013 at 2:57 am

      Flourful rice. Looks very yummy

      Reply
    3. Manju says

      April 27, 2013 at 3:37 am

      Such a flavor full rice, my kids favorite, waiting for fresh mint from garden.

      Reply
    4. Srivalli says

      April 26, 2013 at 11:15 am

      That bowl of rice is really so inviting..so well done Nisha..

      Reply
    5. Pavani N says

      April 26, 2013 at 1:51 am

      What a flavorful rice.. Looks delicious.

      Reply
    6. The Pumpkin Farm says

      April 24, 2013 at 4:48 pm

      very simple and nice recipe, works well for a sunny day

      Reply
    7. Rajani S says

      April 23, 2013 at 3:38 pm

      Mint means freshness to me.The rice looks healthy!

      Reply
    8. Harini-Jaya Rupanagudi says

      April 23, 2013 at 1:10 pm

      Looks yumm. Love it!

      Reply
    9. Suchi Sm says

      April 23, 2013 at 8:09 am

      Yummy flavrd rice.....

      Reply
    10. Archana Potdar says

      April 22, 2013 at 4:05 pm

      Wow looks yum. We love mint and this one definitely on my list of to dos.

      Reply
    11. Priya Suresh says

      April 22, 2013 at 10:01 am

      Wat an aromatic and super droolworthy one pot meal,my kind of rice.

      Reply
    12. Corporate to Kitchen says

      April 22, 2013 at 8:09 am

      The rice looks very healthy & delicious. I can smell the flavours with Mint in it. A perfect lunch or dinner

      Reply

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