Mint is known for its medicinal benefits. I still remember those days at school, when I was really young, maybe around 7 or 8, whenever I used to complain of stomach ache at school, I would be given this Pudinhara in syrup form. Don’t know whether the syrup form is still available but Pudinhara capsules are still available. A really good digestive.
Mint leaves are generally used in a variety of dishes like chutneys, curries, refreshing drinks, etc. Though I don’t like the overpowering smell of pudina much, but the Mint rice or Pudina Rice is an exception. This is one of our family favorites, especially for the lunch box. It serves as a good healthy one pot meal. So here goes the recipe:
Ingredients Serves 2
1. Pudina or Mint Leaves – 2 small bunches
2. Basmathi Rice – 2 cups
3. Onions – 2 Sliced
4. Green Chillies – 2 to 3
5. Grated Fresh Coconut – 3 Tblsps
6. Jeera – 1 tsp
7. Cashewnuts – a few
8. Oil – 2 tsps
9. Ghee – 2 tsps
10. Salt to Taste
Wash and drain basmathi rice. Keep aside. Wash and clean the mint leaves. Now, grind the mint leaves, grated coconut, and green chillies into a paste without adding any water. Heat a pressure cooker, add the oil and ghee, and then add the jeera and cashews. Once cashews turn golden, add the sliced onions and fry till translucent. Next add the ground pudina paste and sauté for 2 mins. Next add the rice, sauté for another minute. Now add 2 cups water, salt to taste and mix well. Cook till 1 whistle.
Sweet smelling Pudina rice is ready to be served with a raita of your choice.
Note: There are a lot of variations of this particular rice suggesting a few here
1. You could add fresh or frozen green peas and potatoes.
2. Garlic and other Spices like Cinnamon, Cardamom, etc could be added. But I prefer it without any of these since the mint leaves already have a strong flavor.
Sending this to the Herbs and Flowers event going on at Seduce Your Tastebuds.