Pudina Rice (Mint Rice) is a fragrant and refreshing South Indian dish made with fresh mint leaves, spices, and cooked rice. Its cooling flavor and digestive benefits make it ideal for summer, lunch boxes, or as a light festive meal.
Ingredients
For Pudina Paste
- Fresh mint leaves (pudina) – 1 cup (tightly packed)
- Fresh coriander leaves – ½ cup
- Green chillies – 3–4
- Ginger – 1-inch piece
- Garlic – 4 cloves
- Lemon juice – 1 tsp
For Rice
- Cooked rice – 2 cups (cooled)
- Oil – 2 tbsp
- Cumin seeds – ½ tsp
- Onion – 1 (sliced)
- Salt – as required
Preparation
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Cook the rice
- Cook rice so that each grain remains separate. Spread it on a plate to cool.
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Prepare pudina paste
- Grind mint leaves, coriander leaves, green chillies, ginger, garlic, and lemon juice to a smooth paste without adding much water.
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Temper and saute
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add sliced onion and fry until translucent.
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Add pudina paste
- Stir in the mint paste and saute for 2–3 minutes until raw smell goes away.
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Mix with rice
- Add cooled rice and salt. Mix gently so the rice absorbs the mint flavor.
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Serve
- Serve hot with papad, pickle, or raita.
Health Benefits
- Digestive aid – Mint soothes the stomach and aids digestion.
- Cooling effect – Ideal for summer due to its natural cooling properties.
- Rich in antioxidants – Mint and coriander help detoxify the body.
- Light & refreshing – Low in oil and gentle on the stomach.
Tips
- Use cold rice to prevent it from turning mushy.
- Adjust green chillies to control spice level.
- For a richer taste, use a little ghee along with oil.
- Avoid overcooking pudina paste to retain its green color.
Variations
- With vegetables – Add cooked peas, carrots, or beans.
- With coconut – Add fresh grated coconut while grinding the paste for a richer flavor.
- With cashews – Fry cashews in ghee and add for festive occasions.
- Brown rice version – Use cooked brown rice for a healthier option.