Pudina Rice - Mint Recipe

Name: Pudina Rice - Mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: south indian
Ingredients: 0.5 g · Asafoetida (hing); 10 g · Chana dal; 400 g · Cooked rice; 20 g · Coriander leaves; 8 pieces · Curry leaves; 30 g · Fresh coconut; 3 pieces · Green chilli; 5 ml · Lemon juice; 40 g · Mint leaves; 3 g · Mustard seeds; 20 g · Peanuts; Salt; 10 g · Urad dal; 20 ml · Vegetable oil

Ingredients

2 servings

Contains: peanut

Asafoetida (hing)
Jain-safe
0.5 g
Chana dal
10 g
Cooked rice
cooled
400 g
Coriander leaves
20 g
Curry leaves
8 pc
Fresh coconut
grated
30 g
Green chilli
3 pc
Lemon juice
5 ml
Mint leaves
40 g
Mustard seeds
3 g
Peanuts
20 g
Salt
to taste
Urad dal
10 g
Vegetable oil
20 ml

Flavor profile

Spice

Richness

Method

1Spread the cooked rice on a plate to cool so the grains stay separate.
2Blend the mint leaves, coriander leaves, green chillies and grated coconut to a smooth paste with a splash of water.
3Heat the oil in a wide pan and splutter the mustard seeds.
4Add the urad dal, chana dal and peanuts, frying until golden.
5Add the curry leaves and asafoetida, letting them crackle.
6Pour in the ground mint paste and cook for three to four minutes until the raw smell fades.
7Season with salt and a squeeze of lemon.
8Add the cooled rice and toss gently until evenly coated.
9Warm through for two minutes and serve.