Pudhina Rice

This rice has a special attachment in my heart. My mom prepared this rice for my valaikappu function for the first time and has never tried this before. But for my surprise, everyone was asking me for this recipe and who has prepared this. It was so excellent and the flavour of the food was also marvellous. This is an easy to make recipe which can be packed for lunch for school kids. Its really good to use pudhina atleast once in a week, as it is rich in calcium. Ok here comes the recipe. 

Ingredients:

Rice - 2 cups

Pudhina - 1 bunch sorted. 

Green Chillies - 7 can be more if you want it too spicy.

Lemon - 2

Channa Dhal - 1 tbsp

Urad Dhal - 1 tbsp

For Seasoning:

Mustard Seeds - 1 tsp

Red Chilies - 3

Aesfoetida - 1 pinch

Curry Leaves - few

Method:

Sort the Pudhina leaves, wash it and dry it in a cloth to get rid off the moisture. 

In the Kadai, roast the Green Chillies, urad dhal and channa dhal in 1 tsp of oil and keep it aside. 

In the same kadai add the Pudhina leaves and roast well. 

In the mixer first grind the pudhina leaves and green chillies alone without adding water. Even the mixer should be dry. 

Once they are grounded coarsely, add the dhals and grind once. The dhal should not get fully ground. 

Cook the rice and cool it so that the rice gets seperated which is very good for variety rice preparations. Even while cooking if you add 1 tsp of gingelly oil the rice will be cooked well and they will be seperate. 

In the kadai, add 2 tbsp of gingelly oil and season it with the items for seasoning. 

Add the ground paste and saute well and switch off the stove.  

Mix the rice with this paste and mix well so that the paste gets evenly spreaded. 

Add salt according to your taste and serve it with potato chips or plaintain chips. 

I am sending as an entry for the Rice Mela conducted by Srivalli.

I am republishing it for the Flavoured Rice event, which is an extension of COT-Powders hosted by Kadumanga