Pudina Rice Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Mint Leaves (Pudina) | 2-1/2 cups |
| Green Chillies (slit) | 3 |
| Tamarind Paste | 1 teaspoon |
| Onion (finely chopped) | 1 |
| Sunflower Oil | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutritional Component | Value per Serving (approx.) |
|---|---|
| Calories | Varies by serving size |
| Carbohydrates | Varies |
| Protein | Varies |
| Fat | Varies |
| Fiber | Varies |
Instructions
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Prepare the Rice: Begin by cooking the rice, preferably using day-old rice for best results. Rinse 1 cup of rice and cook it with 2 cups of water, adding a pinch of salt and a tablespoon of oil until all the water is absorbed. Once cooked, let the rice cool completely.
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Make the Pudina Masala: While the rice is cooling, wash the mint leaves thoroughly. In a mixer grinder, combine the mint leaves, slit green chillies, and tamarind paste, blending them into a smooth paste.
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Cook the Spices: In a pan, heat 2 teaspoons of sunflower oil over medium heat. Add 1 teaspoon of mustard seeds and allow them to crackle. Stir in 1 teaspoon of white urad dal and roast until it turns light golden brown. Add the finely chopped onion and sauté until it becomes translucent.
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Combine and Cook: Once the onions are cooked, add the prepared mint paste and salt to the mixture. Stir well and let it cook for about 5 minutes, until it thickens slightly.
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Mix Rice and Serve: Gently fold the cooled rice into the mint masala mixture, ensuring it’s well combined. Taste and adjust the salt and spice levels as needed.
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Serve: Transfer the Pudina Rice to a serving bowl. This delightful dish pairs perfectly with Tadka Raita or Beetroot Raita and makes a satisfying lunch option, also suitable for packing in lunch boxes.
Enjoy your flavorful Pudina Rice, a refreshing addition to your South Indian culinary repertoire!
