Pudina / Mint rice

Servings: 50 grams

Ingredients:

Content	Quantity	Comment
Pudina / Mint leaves	1 bunch	Cleaned, washed and drained
Green chillies	2 big	If not spicy, add more
Salt	To taste
Sugar	½ tsp
Oil	2 tbsp + 2 tbsp	For tempering
Jeera	1 tsp + 1tsp	For tempering
Tamarind juice	2-3 tbsp
Channa dal	1 tbsp	For tempering
Curry leaves	1 sprig
Cooked rice	500 grams

Method:

Heat 2 tbsp of oil. Once hot, add jeera and allow it to start spluttering. Now add green chillies and saute for 30 seconds. Add the pudina leaves and let reduce. Now add tamarind juice, salt and sugar and cook covered till the leaves are done. Cool and grind it to a paste.

       

       

       

In a bowl mix half of the prepared chutney and 500 grams of cooked rice. Add salt if required. Heat 2 tbsp of oil, add jeera and curry leaves and let the jeera splutter. Add the rice mixture to the tempering and mix well on low flame for a minute.

      

         

Serve with onion raita or curd.

Note:

Add only as much chutney as required. The chutney made can be stored for 2 weeks in refrigerator.