Mint Coriander Rice
by Palak Rajput
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Mint coriander rice, the paste is cooked and mixed with steamed rice, the paste add flavour of mint to the rice. Serve with raita of your choice.
- Heat 1 tsp of oil in a pan, add the cashewnuts and fry them till they turn light golden brown in colour. Keep aside.
- In the same pan, heat 1/2 tsp oil and add the mint leaves, coriander and curry leaves and saute till they wilt.
- Remove from the flame and keep aside to cool.
- Blend the fried leaves along with coconut, tamarind pulp, half of the fried cashews, half of cumin seeds, jaggery (if using), green chillies and salt and blend in a mixer into smooth paste using sufficient water.
- Heat the remaining oil in a pan, add the turmeric powder, asafoetida and the remaining cumin seeds.
- When the seeds crackle, add the chana, cashew, salt and the grounded paste, mix well and saute on a slow flame for 5 to 7 minutes.
- Add few tbsp of water if necessary.
- Remove from the flame and add the steamed rice and mix well.
- Serve hot.
This recipe was contributed by Palak Rajput on 24 Oct 2019
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