Use all the fresh Ingredients if possible like, fresh home grown mint which is plucked in the same day to retain it's fresh flavour. Mango n lime juice is added for extra taste.
Ponni or Sona Masoori Rice - 2 cups
Water - 4 cups
- Cook the rice n cool down to room temperature.
Mint Leaves - 1 bunch
Green chillies - 2
Green Mango pieces - Handful (read tips) or Mango Utta - 3 tbsp (optional)
- In a nonstick pan add 1 spoon Oil, once heated add mint leaves n green chillies. fry for 3-4 mins on medium flame. turn off n let it cool down, then grind to a smooth paste by using mango pieces or Mango utta. u can add little water if required while grinding.
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Peanuts or Cashews - handful (as per your wish)
Curry leaves - 1 sprig (torn to pieces)
Salt to taste
Lime - 2-3 (depends on the level of sourness u required)
Butter - 50 g (melted in microwave)
In the same pan add 2 spoons oil, once hot add Mustard seeds, Cumin seeds, Curry leaves (torn), add Peanuts or Cashews at this stage if required, once fried add grinded pudina paste fry for a min n Switch off. add rice n salt to taste, mix well n add lime juice to taste.
For the final touch up melt 50 g butter in microwave add it to seasoned pudina rice mix well n serve.
U can use leftover rice.
While adding grinded pudina paste to the seasoning, fry until thick.
The quantities she used for party is more. like 15 cups of uncooked rice, 10 lemons, 2 big plastic bowls of mint leaves, 300 g butter, 300 g Mango Utta...............
© 2016 by Rajani Rayudu