Follow these steps for perfect results
rice
cooked
mint leaves
fresh
green chilies
chopped
tamarind paste
onion
finely chopped
oil
mustard seeds
white urad dal
salt
to taste
Cook rice thoroughly. Leftover rice can be used.
Wash the mint leaves well.
Combine mint leaves, green chilies, and tamarind paste in a mixer grinder and grind to a smooth paste.
Heat oil in a pan or kadhai.
Add mustard seeds and let them splutter for 10 seconds.
Add finely chopped onions and sauté until softened.
Add the mint paste and salt to the pan.
Mix well and cook for 5 minutes.
Turn off the heat and add the cooked rice to the pan.
Add salt to taste and mix thoroughly.
Serve hot with Tadka Raita, Kachumbar Salad, and Papad.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
For a richer flavor, add a spoonful of ghee while cooking.
Everything you need to know before you start
15 minutes
The mint paste can be made ahead of time.
Serve in a bowl garnished with fresh mint leaves and a dollop of yogurt.
Raita
Kachumbar Salad
Papad
Pairs well with the spice and herbs.
Cooling and refreshing.
Discover the story behind this recipe
Commonly prepared during festivals and special occasions.
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