INGREDIENTS:
Cooked rice - 1 cup
Onion - 1 finely chopped
Ginger garlic paste - 1 tsp
Cashews - 5 to 6 broken
Salt - as needed
To grind:
Mint leaves - 1 cup
Green chillies - 3
To temper:
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaf - 1
HOW TO MAKE:
In a mixie grind coarsely which are under "to grind" column. Keep aside.
Heat oil in a kadai add cumin seeds, bay leaf. Add chopped onions and fry until turn into transparent or brown in color. Add ginger garlic paste and fry until nice aroma comes.
Add cashews and fry well. Add pudina / mint paste which we grind and blend well with the masala. Add enough salt.
Wait until it turn into a gravy, not very thick. Add cooked rice and blend well with all the masala.
Mint rice is ready to serve with COCONUT THOGAYAL / THENGAI THOGAYAL
TIPS:
You can finely chop the mint leaves instead of making a paste.
Cut green chillies finely and fry when you add onions. I always make a paste for variety rices, that will help kids to eat without making fuss.
Use butter or ghee instead of oil if you want. Olive oil also can be used which is good for health.
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