Mint Rice/Pudhina Sadham

Mint rice, one-pot, and easy cooking. Not too many ingredients, yet
refreshing and simple. 

After all her kids were grown up, mom had to make new friends at Chennai. She was trying to occupy herself into crochets, handwork, and of course, made friends with nearby aunts. They used to prepare food on a rotation basis. On one such time, she came across this simple recipe and made it when I visited her. I just loved the simplicity of this recipe and its taste.

This recipe can also be substituted with coriander leaves/Kothamalli.
Preparation Time: 10 mins |Cooking Time: 20 mins |Serves: 4

Ingredients:
Mint - 1 cup
Coconut - 2 tbsp
Green Chili - 5 to 6
Onion - 1 small - sliced
Rice - 2 cups
Ghee - 1 tbsp
Dry grapes - 1tsp
Cashews - few
Oil
Salt to taste

For tempering:
Cinnamon - 1/2 inch
Cloves - 4 nos
Bay leaf - 1

Method:

• Grind the mint, green chilies, and coconut, meanwhile wash and soak rice. 

• In a cooker add some oil. Temper with the above-mentioned masala. 

• Add the sliced onions, saute for a while.

•  Measure and add the ground mint chutney.

• Add rice, salt, and add the required water (remember the mint chutney you added). Close and pressure cook for 1 or 2 whistles as this might differ for each.

• Now in a small pan add some ghee then fry dry grapes, cashews. This step is completely optional. If you do not like the sweet in a spicy dish please avoid.

• Add it to the rice when done.

• Give it a mix.

• Serve mint rice with raitha.