Classic Tamil Nadu Pudina Sadam — fresh mint leaves flavoured rice for lunchbox, festivals and everyday meals.
Ingredients
- 2 cups raw rice
- fresh mint leaves (as required)
- 3 tbsp sesame oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 2 dried red chillies
- 1 sprig curry leaves
- 3 tbsp raw peanuts
- Salt to taste
Method
Make mint paste: Wash 2 cups fresh mint leaves and 1 cup fresh coriander. Blend with 3 green chillies, 5 garlic cloves, 1-inch ginger and a little water to a smooth green paste.
Cook and cool rice: Cook 2 cups basmati rice for separate grains. Cool slightly — mint rice is served warm, not cold.
Prepare whole spices: Keep ready 2 bay leaves, 4 cloves, 3 cardamoms and 1 cinnamon stick.
Heat ghee: Heat 3 tbsp ghee in a wide pan. Add all whole spices and fry 30 seconds.
Fry onions: Add 2 thinly sliced onions and cook 10 minutes until golden.
Add mint-coriander paste: Add the ground green paste to the fried onions. Fry on medium heat 8-10 minutes, stirring constantly, until the raw smell of mint disappears and the paste dries out.
Season: Add salt and half tsp red chilli powder. Fry 2 minutes.
Add rice: Add cooked rice. Fold gently with a flat spatula.
Mix evenly: Fold until all rice is coated with the vibrant green mint masala.
Serve: Garnish with fried onion and a sprig of mint. Serve with raita, pickle and papad.