Sunday, November 25, 2012

Mint Rice-Pudina Pulao with Tomato Thayir Pachadi

This is a very simple and flavorful rice perfect for bachelors and busy women. I have abundant mint growing in my garden, so I used freshly plucked mint leaves to prepare this pulao. The whole house was filled with the aroma of mint. We enjoyed piping hot mint pulao prepared with home grown mint leaves along with tomato pachadi. Today we will learn how to prepare mint pulao and thakkali thayir pachadi following our easy recipes.

Mint Pulao-Pudina Pulao

How to prepare Mint Pulao 

Prep time - under 15 mins
Cook time -under -30 mins
Serves -1- 2

Ingredients needed

Basmati rice or raw rice - 1 cup
Onion - 2
Green chilli - 2
Ginger - 1 inch piece
Mint leaves - 1 medium sized bunch or 1 cup tightly packed
Fresh lemon juice -1 tbsp or juice of half a small lemon
Fresh peas - fistful (optional)

For the seasoning

Oil - 2 tbsp
Cardamom -1
Cinnamon - 1 inch piece
Cloves - 2

Preparation

Wash mint leaves and grind it to a fine paste along with half an onion, 1-2 green chilli and a small piece of ginger adding very less water.

Soak basmati rice for 20 minutes, drain and keep it aside.

how to make pudina pulao (pudina sadam)

Method

Heat oil in a pan, add the ingredients mentioned under seasoning, saute for a few seconds, then add thinly sliced onions and saute till onions turn pink.

Add the ground paste and saute till the raw flavor of the mint paste goes. If you have fresh peas with you, then you can add a handful of fresh peas now. 

Add drained rice, salt needed (for 1 cup rice it is approximately 2 tsp flat salt), juice of half a lemon, and 1 3/4 cup of water.Transfer it to another container (in case if you have done it in kadai)and pressure cook for 3 whistles and switch off.

In case if you are doing it directly in the pressure cooker/ pan as shown above, pressure cook for 1 whistle and simmer for another 5-6 minutes. Switch off and open the cooker once the pressure subsides.

Variations - You can add 1 small potato (peeled and chopped) along with peas (step -2) if you like.

You can also cook rice separately and mint separately and mix both together.In this case, you cook rice as you normally do.

Tomato Thayir Pachadi (South Indian style)

Tomato - 4
Onion -1
Green chilli -1 slit
Coriander leaves for garnishing
Curd/Plain yogurt - 1 cup (chilled)

For the seasoning

Oil -1 tsp
Mustard seeds - 3/4 tsp

Method 

Put tomatoes in hot water for 10 minutes.

Peel the skin and chop it into medium sized pieces.

Heat a tsp of oil, add mustard seeds, when it splutters, add green chilli, chopped tomatoes and saute for a few minutes, till the water evaporates. Leave it to cool.

Add finely chopped raw onions, finely chopped coriander leaves and salt needed to the above.

Mix whisked curd and serve with any pulao.

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on GooglePlus to keep up to date with Padhuskitchen


24 comments:

  1. love this combo.... pacahdi is new to me.... so delicious looking...

    ReplyDelete
  2. Love the color of tomato pachadi...very good combo

    ReplyDelete
  3. Flavourful mint rice, both makes me hungry.

    ReplyDelete
  4. Flavourful and tempting mint rice with a nice raita combination

    ReplyDelete
  5. can we add garam masala for seasoning.. instead of cinnamon ,Cardamom and Cloves

    ReplyDelete
  6. I feel by adding garam masala powder for seasoning, it will be too spicy and the mint flavor will not be there. But you can try seasoning a little if you cannot get the whole spices.

    ReplyDelete
  7. sounds delicious !! well i am gona try it soon. Thanks for the recipe.

    ReplyDelete
  8. too good recipe !! worth trying .

    ReplyDelete
  9. mam your blog is so helpful for me ... as i am just learn to cook .... your recipie motivates me so much ... everday i suprise my family members by cooking ur dishes ... great job mam

    ReplyDelete
  10. nice recipe shall v add cashews or badam with grinding

    ReplyDelete
  11. Tried this today and it was perfect! I added some potatoes and soya meal maker too.

    ReplyDelete
  12. Wikifood for a bachelor like me.. Very nice tips..

    ReplyDelete
  13. Hi, I tried this and it got overcooked - 3 whistles was too long! I'm bummed because it would have been delicious! It is like a sludge...I'm going to try it again though sometime, and instead of pressure cooking I'll just let it cook the normal way.

    ReplyDelete
    Replies
    1. The ratio of rice is to water depends on the quality of rice. For the rice I used it needed 3 whistles to get soft rice. I will tell you another method- Instead of pressure cooking, cook without the weight on low flame, once it is half cooked, open the cooker, stir the contents and close it with weight. Cook simmered for another 3-4 minutes. You will know the exact quantity of water needed for the rice you use with practice.

      Delete
  14. Amazing recipe Padhu.I am your big fan and love most of your recipes.As usual, I tried Purina rice and it turned out yummy. Thank you so much.

    ReplyDelete
  15. Very well explained dish.. and a great combo with the tomato pachidi! Tops my to-do list !

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.