Go Back

pudhina rice

mint sadam
No ratings yet
Print Pin

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!