Pudina Rice | Mint Rice | Pudina Sadam

Ingredients

• 3 cups Cooked Basmati Rice (completely cooled down)
• 1/3 cup Mint Leaves (tightly packed)
• 1-2 Green Chillies
• 5-6 Garlic Cloves
• 1 Large Onion Finely Chopped
• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dal
• 8-10 Cashews
• Salt as needed
• Water as needed

Instructions

1. 1

   To perfectly cook the basmati rice, bring 1.5 cups of water to a rolling boil and add 3/4 cup of basmati rice along with salt as needed. Cook it covered until all water is absorbed and then gently fluff it up. Spread the cooked rice on to a large plate and let it cook down completely. It helps to drizzle a few drops of oil all over it.

2. 2

   Blend mint leaves, garlic cloves and green chillies to a blender

3. 3

   Blend it to a smooth paste by adding 1-2 tbsp of water as needed. Set aside.

4. 4

   In a heavy bottomed pan, heat oil. Add mustard seeds and urad dal. After a minute, add cashews.

5. 5

   As they begin to splutter and urad dal, cashews turns golden, add finely chopped onions.

6. 6

   When the onions turn translucent, add the prepared mint paste.

7. 7

   Add salt as needed for the paste (rice is already salted) and cook on low heat until it begins to turn thick.

8. 8

   Now add cooked & cooled down rice.

9. 9

   Gently mix up the rice to coat with the mint paste and leave it on heat for a minute.

10. 10

    Serve hot with any roast or fry. I served it with arbi fry.