11/2 cup rice
3/4 cup mint leaves packed
2 green chillies
2 red chilles dried
2 teaspoons thick tamrind extract
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
1 small piece of ginger
1.Cook rice with just enough water so that the grains remain separate.Once pressure is released,add one teaspoon oil to the rice,mix well and cool thoroughly.
2Grind mint leaves with red,green chillies and tamrind juice to a coarse paste.
3.Heat oil in a kadai,add mustard and urad dal and let them splutter. Add the mint paste,salt and saute for 5 minutes till the paste starts to leave out oil .Take care not to burn.Remove from heat.
4.Add this paste to cold rice slowly and mix gently,add one more teaspoon of sesame oil and combine well.Serve with raita.
Time: 30 minutes
1.Please note that this the version of pudina rice that my mom makes.We don’t add onion or garlic as my mom feels that will overpower the mint flavor.
2.It packs the right amount of tang with that tamrind juice.
3.Very suitable for packing in lunch box