MINT / PUDHINA RICE

Be it any hurry bury week day or a lazy week end, if i am late to the kitchen, variety rices are my life saviors. Especially on weekdays when i have to pack lunch.Whether it is sudden or pre planned, they ease my morning madness.

People have a wrong assumption that greens include only spinach varieties... coriander and mint (including all herbs) comes in the same category and they are very rich in nutrients. In addition to many other things, mint is an excellent source of antioxidants. Henceforth, guys instead of just using them as a flavoring agent, make it a point to incorporate them in your meal plan. This recipe is one such idea. Its easy to make, light to your tummy, fresh, flavorsome and is packed with all goodness of health.


INGREDIENTS:

1. Basmathi rice - 1 cup

TO GRIND

1. Mint leaves - 1 bunch
2. Coriander leaves - 1/2 bunch
3. Ginger - 2 inch piece
4. Garlic - 6-8 cloves
5. Green chilli - 4-5
6. Tamarind - small amla size
7. Salt - to taste

TO TEMPER:

1. Oil - 3 tbsp
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Channa dal - 1 tsp
5. Red chilli - 3-4
6. Curry leaves - a few
7. Asafoetida - a pinch
8. Onions - 1 (chopped) (optional)

METHOD:

1. Wash basmathi rice and soak it in enough water for half an hour. Then drain the water and keep aside.
2. Pressure cook the rice in 2 cups of water with salt and 1 tbsp oil for 2 whistles. Once done spread the rice in a plate and let it cool.
3. Clean mint and coriander leaves (with stalk). Wash them well and keep aside. 
4. Heat 1 tbsp of oil and add in the given ingredients under "to grind". Saute for few minutes and keep aside to cool. Then grind it to a fine paste.
5. Heat oil in a kadai and add the tempering ingredients one by one. Once the onions become translucent, add the ground paste and cooked rice. 
6. Stir well. To add extra richness you can fry some cashews in ghee and add it while mixing the rice.