Pudina Rice is made with fresh mint leaves and spicy masala powder made of dals and coconut. This is a mixed rice variety that can be done very quickly and makes an apt neivedyam during this Navratri Season as this is a No Onion No Garlic Recipe.
This is what I made for Day 4 Prasadam along with Masala Moong Dal Sundal making it a green dishes today.
Wanting to cover all possible dishes, I went through my collections of clippings and written notes. This dish surely makes a wonderful rice to be enjoyed as a packed lunch as well.
Pudina Sadam | How to make Mint Rice
Ingredients Needed:
1 cup Cooked Rice
1 cup Mint Leaves packed
1 tsp Mustard Seeds
1 tsp Chana dal / Bengal Gram
1 tsp Urad Dal
5 to 6 Cashew nuts
1 Green Chili
Salt to taste
2 tsp Ghee
1 tsp Cooking Oil
Spice Powder
3 nos Dry Red Chillies
1/2 tsp Peppercorns
1 tsp Chana dal / Bengal Gram
1 tsp Urad Dal
2 tsp Coconut grated
Cooking the Rice
Wash and Soak the rice for 20 mins. Pressure cook with 2 cups water for 3 whistles. Once the pressure falls down, transfer to a wide plate and let the rice cool down.
Spice Powder
Dry roast all the ingredients listed under the spice powder. Allow to cool down and grind to a fine powder. Remove and keep it aside.
Mint powder
Wash and drain the mint leaves for 10 mins. In the same mixer, make a powder/paste without adding water. Keep it aside.
Making the Pudina Rice
Heat a nonstick pan with oil and ghee, temper with mustard, urad dal, chana dal, curry leaves, green chillies, cashews. Saute for a couple of mins.
Add the mint powder/paste and saute till cooked. This takes about 4 to 5 mins while you keep sauteeing.
Add the cooked rice and mix it thoroughly. Add salt and adjust the seasoning.
Offer as neivedyam and partake.
This is part of September Week 4, Cooking from Cookbook Challenge Group.
Pudina Sadam | How to make Mint Rice
Ingredients
Spice Powder
- 3 nos Dry Red Chillies
- 1/2 tsp Peppercorns
- 1 tsp Chana Dal / Bengal Gram
- 1 tsp Urad dal
- 2 tsp Coconut grated
For making the Pudina Rice
- 1 cup Cooked Rice
- 1 cup Mint Leaves packed
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal / Bengal Gram
- 1 tsp Urad dal
- 5 to 6 Cashew Nuts
- 1 Green Chili
- Salt to taste
- 2 tsp Ghee
- 1 tsp Cooking Oil
Instructions
Cooking the Rice
- Wash and Soak the rice for 20 mins. Pressure cook with 2 cups water for 3 whistles. Once the pressure falls down, transfer to a wide plate and let the rice cool down.
Spice Powder
- Dry roast all the ingredients listed under the spice powder. Allow to cool down and grind to a fine powder. Remove and keep it aside.
Mint powder
- Wash and drain the mint leaves for 10 mins. In the same mixer, make a powder/paste without adding water. Keep it aside.
Making the Pudina Rice
- Heat a nonstick pan with oil and ghee, temper with mustard, urad dal, chana dal, curry leaves, green chillies, cashews. Saute for a couple of mins.
- Add the mint powder/paste and saute till cooked. This takes about 4 to 5 mins while you keep sauteeing.
- Add the cooked rice and mix it thoroughly. Add salt and adjust the seasoning.
- Offer as neivedyam and partake.
Sujas kitchen says
What a flavor packed rice, Valli. Looks mouth-watering.