Mint rice or Pudina sadam is something that I usually make 1-2 days after making biryani. Biryani recipe calls for only very few strands of mint leaves and usually you get a bunch of mint leaves from the grocery store. I realized that mint rice is a good way of consuming the mint leaves. It is a very refreshing flavored rice and is very easy to prepare also.
This time I made a tangy cucumber salad along with mint rice. It was a superb combination. Even as I write this, I am craving that combination :- D Next time for sure, I am buying mint leaves, explicitly for making pudina sadam ;- )
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Raw rice – 1 cup
Mint leaves – 1 bunch
Coriander leaves – 1 handful
Green chilli – 1
Tamarind – a gooseberry seed sized ball
Ginger – 1 inch
Garlic – 3 pods
Chana dal/Bengal gram – 1 tbsp
Urad dal/Black gram – 1 tsp
Asafetida – 2 pinch
Dry red chilli – 1
Cumin seeds – 1/4 tsp
Oil – 3 tbsp
Salt – to taste(approx. 1 tsp)
1. Cook rice and keep aside.
2. Heat oil in a pan. Add chana dal/Bengal gram and sauté till it starts to turn light brown. Then add broken urad dal/ black gram. When both dals become slightly brown, add cumin seeds, asafetida and broken dry red chilli.
3. Then add chopped ginger, chopped garlic, chopped green chilli and sauté till the raw smell goes off.
4. Then add mint leaves and coriander leaves. Saute for apprx. 2 mins till they turn pale.
5. Remove from heat and allow it to cool.
6. Grind it along with tamarind and salt into a fine paste and mix with cooked rice.
Serve with cucumber salad! I loved this combination.