Pudhina sadam | Mint Rice | புதினா சாதம் | Pudhina sadam | no onion no garlic rice | South Indian Check out the mint rice video and If you like the video pls SUBSCRIBE to my channel
Pudhina sadam | Mint Rice | புதினா சாதம் is a flavorful healthy and tasty 10 minutes instant variety rice
Lunch box recipe - mint rice
Easy and tasty Pudhina Sadam is a traditional variety rice dish from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes. Authentic South Indian flavors. It is popularly known as pudhina sadham in Tamil. no onion no garlic rice perfect for festive days.
CAN I USE LEFTOVER RICE FOR MINT LEAVES VARIETY RICE?
yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then, use it.
FLUFFY RICE
If you are making Kalandha sadham with freshly cooked rice, make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice.
WHAT KIND OF RICE SHOULD I USE?
I generally use sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.
WHAT TASTES BEST WITH KOTHAMALLI SADAM?
Rice tastes best with varuval variety,curd based kuzhambu, kootu varietycurd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda
Should I saute mint leaves?
No, just add washed mint leaves after turning the stove and give a quick mix 3 times. The pan hot is enough for the mint leaves.
mint leaves -Tips to notes
- Always use fresh leaves
- avoid stem
- Wash the coriander and mint leaves well then prepare rice
- Leaves can have moisture but shouldn't drip water
Can I skip the tamarind
tamarind retains the green color. I would recommend it. You can add lemon instead of tamarind.
VARIETY RICE RECIPES IN TMF
Ingredients
To saute
To grind
To temper
how to make pudhina sadam with step-by-step pictures
- First, spread the cooked rice on a wide plate. Add sesame oil and fluff
- Dry roast sesame seeds, coriander seeds and cumin seeds
- Add green chilli, tamarind, coriander leaves, mint leaves, and coconut; mix well and turn off
- Add water Transfer to a mixie jar
- Add turmeric powder and salt; cool
- Grind them fine puree
- Add oil to a wide-bottomed pan
- When the oil turns hot add cashews and peanuts; quickly mix
- Furthermore, add all ingredients listed under “to temper” except asafoetida and let them splutter
- Add asafoetida; mix
- Add ground puree; boil
- Add water and cook till it comes together
- Add rice; mix well
- Turn off the stove and add ghee
Ingredients
To saute
- 1/2 teaspoon cumin seeds
- 1 Green chilli
- 1/2 teaspoon coriander seeds
- 5 grams of coriander leaves
- 1/2 teaspoon sesame seeds
- 10 grams mint leaves
- Tamarind
- 1 tablespoon coconut
to grind
- Required Salt
- Turmeric powder
- 1/4 cup water
To temper
- 1 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 1/2 tablespoon urad dal
- 5 cashews
- 1 +1/2 tablespoon peanuts
- 1 tablespoon chana dal
- Curry leaves few
Coriander rice
- Asafoetida
- 1 +1/2 cup cooked rice
- 1/4 teaspoon Sesame oil
- 1/2 teaspoon ghee
Instructions
- First, spread the cooked rice on a wide plate. Add sesame oil and fluff
- Dry roast sesame seeds, coriander seeds and cumin seeds
- Add green chilli, tamarind, coriander leaves, mint leaves, and coconut; mix well and turn off
- Add water Transfer to a mixie jar
- Add turmeric powder and salt; cool
- Grind them fine puree
- Add oil to a wide-bottomed pan
- When the oil turns hot add cashews and peanuts; quickly mix
- Furthermore, add all ingredients listed under “to temper” except asafoetida and let them splutter
- Add asafoetida; mix
- Add ground puree; boil
- Add water and cook till it comes together
- Add rice; mix well
- Turn off the stove and add ghee
Video
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