Pudina Rice Recipe (Mint Rice)
Pudina Rice (Mint Rice, Pudina Sadam) is a delicious one-pot South Indian dish made using rice, fresh mint leaves, veggies, and a few spices. Serve it with raita for a comforting meal.
Servings: 4 people
Ingredients
For The Mint Coconut Paste
- 1 cup fresh mint leaves packed
- ½ cup cilantro (fresh coriander leaves) packed
- ¼ cup chopped red onions
- 1 inch piece of ginger chopped
- 1-2 whole garlic cloves peeled
- 2 teaspoons chopped green chilies
- ¼ cup grated fresh coconut
For The Rice
- 1 cup aged, short-grain white rice I used sona masuri
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- 2-3 cloves (laung)
- 4-5 whole black peppercorns (kali mirch)
- 8-10 whole cashew nuts
- ½ cup sliced red onions
- ¼ cup chopped tomatoes
- ¼ cup peeled and cubed potatoes ½ inch cubes
- ¼ cup cubed carrots ½inch cubes
- ¼ cup chopped green beans ½ inch pieces
- ¼ cup green peas fresh or frozen
- 1 teaspoon salt or to taste
Instructions
Soak The Rice
- Wash rice 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water and set aside then set it aside until you need it in the recipe
Make Mint Coconut Paste
- Add mint leaves, cilantro, chopped onions, ginger, garlic, chilies, and coconut, to a blender.
- Add 2 tablespoon water and blend to make a smooth paste. Set aside. Scrape the sides of the blender a few times when blending. I like to use a silicone spatula to scrape the sides.
Do not add more water while blending otherwise, the final rice dish will turn out mushy.
Make The Pudina Rice
In A Pan Over The Stovetop
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add cumin seeds, cloves, black peppercorns, and, cashew nuts and fry for 1-2 minutes until the cashew nuts turn slightly browned, stirring frequently.
- Add sliced onions and cook until golden brown, stirring frequently. Don’t rush this step. Golden fried onions add natural sweetness and depth that separates great pudina rice from average pudina rice.
- Add tomatoes and cook for a minute.
- Reduce the heat to low. Now add the mint coconut paste and cook for 1 minute or until the raw smell is gone.
- Add potatoes, carrots, beans, and peas, and cook for 2-3 minutes.
- Drain the rice and add it to the pot along with 1 and ½ cups of water and salt, and stir gently. Taste the water; it should be pleasantly salty. If not, add more salt.
- Cover the pot with a tight-fitting lid. Cook undisturbed until the rice is tender and all the water has been absorbed (20-25 minutes).
- Remove the pan from the heat and let the pudina rice rest for 5 minutes. This steam-rest is the secret to fully cooked, fluffy rice. Open the lid and gently fluff the rice with a fork. Serve hot!
Do not turn up the heat here; high heat kills the vibrant green color.
I add water to the blender jar in which we made the masala paste, blend it once to mix all the paste with the water, and then add the water to the pan. This way, all the paste sticking to the sides of the blender is also used.
Video
Notes
The Instant Pot and Stovetop Pressure Cooker methods to make this recipe are in the post. Do check them. There is another method to make this dish using leftover rice in the post as well.
Do not overcook the masala paste; otherwise, it will turn dark.
Adjust the amount of green chilies to suit your desired level of spiciness.
You can skip the veggies and make pudina rice with a stronger mint flavor.
Add 2-3 ice cubes instead of water when making the mint paste. It will ensure the green color remains vibrant by preventing heat-induced oxidation.
You can add 1 teaspoon of lime juice to the recipe along with water. Lime juice not only elevates the taste but also acts as a color fixative.
Use only the tender mint leaves; discard the stems. You can use the coriander stems, though.
If using frozen pre-grated coconut, then thaw it to room temperature before using it in the recipe.
Nutrition
Calories: 350kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 637mg | Potassium: 385mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2088IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg
