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An easy rice dish with mint leaves (Pudhina)
Published On: 19 Feb 2014
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
telugu: Endu Nalla
Gujarati: Kalli Draksh
Konkani: Kaali Darakshi
Oriya: Kala Kismis
Cook the rice and allow it to cool down.
Wash the pudina leaves and grind them along with the green chillies and tamarind into a smooth paste.
Heat the oil in a non stick pan on medium heat.
Add the mustard seeds and allow it to crackle. Stir in the urad dal and roast it until it turns light golden brown.
Add the onions and saute until the onions turn translucent.
Now add the ground pudina mixture and salt. Give it a stir and let it cook for 2-3 minutes until the mixture turns a little thick.
Turn off the heat and finally stir in the cooked rice to this mixture until well combined.
Fry cashews and kismis in ghee till they turn golden brown.
Garnish pudina rice with fried cashews, kismis and sliced tomato rings.
:- Serve hot with raita , papad and green chutney.
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