Pudina Rice Recipe yields a flavorful lunch box recipe perfect for the standard cold days. I strongly believe in the concept of "Food is the medicine and medicine is the food."
Traditional Indian cuisine recipes are strictly following this fact. But the modern generations ignore this for their reasons.
Mint leaves are one such ingredient that has to be treated as a great culinary partner, rather than its medicinal benefits. Mint leaves serve a purpose for common colds, in-congestion stomach aches, etc, These are the general purposes of using it.
But I do not know how these are clinically used. Leaving behind these facts, I'm greatly addicted to its flavor. Whether it is Biryani or any other gravies, most of my recipes include a handful of mint leaves.
Too much herb can spoil a dish; do not be greedy in deciding about the quantity. This rice dish loved by my family; once in a while, we should include this recipe in our menu to maintain our general health.
How to make pudina rice
Wash and clean the rice. Soak rice for 10 min. Cook the rice until it becomes fluffy and not sticky. Keep it aside.
Wash and clean mint leaves. Soak tamarind and extract its pulp.
In the mixer grinder, grind mint leaves, tamarind, and chiles.
Heat oil in the pan, and add fennel seeds and peanuts. Once the peanuts roasted 80%, add chopped onion and continue to saute it.
Once the onion becomes soft, add the ground mint mixture.
In a medium to low hear, cook until it reaches a thick consistency.
Add Rice and salt. Gently mix this with the wooden spoon so that the rice does not loosen its shape.
Serve it with curd and with some chips. It can also be packed for lunch.
Other rice recipes you may like,
Printable recipe card
Pudina Rice Recipe
- 1 cup mint leaves loosely packed
- 1 small lemon size tamarind or 2 tablespoon tamarind paste
- 1 green chili / serrano pepper
- 3 cup cooked rice preferablt long grain rice.
- 1 teaspoon salt or as required
- In the blender jar add mint leaves, tamarind, and chiles. Grind it coarsely.
- Over medium heat, place a pan. Add fennel seeds, peanuts.
- Once the peanuts roasted 80%, add chopped onion and cook.
- Once the onion becomes soft, add ground mint mixture.
- Cook it till it reaches the thick consistency.
- Add rice and salt.
- Gently mix this with the wooden ladle, so that the rice should not get loosen their shape.
- Serve it with raita.
1. Serve as a lunch menu along with cucumber raitha, boondhi raitha, or with simple plain curd.
2. Chips/papadam could also be a better accompaniment.
Tips and Variations Pudina Rice Recipe:
1. I have added raw peanuts in this recipe, If you have roasted peanuts, then add them at the final stage of cooking the mint mixture.
2. Peanuts can also be substituted with Urad dal for crunchiness. Chopped coconut pieces can also be added for more flavor.