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1 Dec 2016

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.

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