Pudhina sadam | Mint Rice | புதினா சாதம்  is a flavorful healthy and tasty 10 minutes instant variety rice 

Lunch box recipe - mint rice

Easy and tasty Pudhina Sadam is a traditional variety rice dish from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes.  Authentic South Indian flavors. It is popularly known as pudhina sadham in Tamil. no onion no garlic rice perfect for festive days.

CAN I USE LEFTOVER RICE FOR MINT LEAVES VARIETY RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then, use it.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice, make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice.

WHAT KIND OF RICE SHOULD I USE?

I generally use sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

WHAT TASTES BEST WITH KOTHAMALLI SADAM?

Rice tastes best with varuval variety,curd based kuzhambu, kootu varietycurd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Should I saute mint leaves?

No, just add washed mint leaves after turning the stove and give a quick mix 3 times. The pan hot is enough for the mint leaves.

mint leaves -Tips to notes 

Always use fresh leaves avoid stem Wash the coriander and mint leaves well then prepare rice Leaves can have moisture but shouldn’t drip water

Can I skip the tamarind 

tamarind retains the green color. I would recommend it. You can add lemon instead of tamarind.

VARIETY RICE RECIPES IN TMF

Dry roast sesame seeds, coriander seeds and cumin seeds

Add green chilli, tamarind, coriander leaves, mint leaves, and coconut; mix well and turn off

Add water Transfer to a mixie jar

Add turmeric powder and salt; cool

Grind them fine puree

Add oil to a wide-bottomed pan

When the oil turns hot add cashews and peanuts; quickly mix

Furthermore, add all ingredients listed under “to temper” except asafoetida and let them splutter

Add asafoetida; mix

Add ground puree; boil

Add water and cook till it comes together

Add rice; mix well

Turn off the stove and add ghee 

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