Coriander Mint Rice
Coriander leaves are rich in Vit C, K, protein and a good source of dietary fiber, iron and magnesium. It also has anti-septic, anti-inflammatory and antioxidant properties, which in turn protects eye health, lowers LDL cholesterol and is also good for digestion.Mint is the oldest culinary herb known to mankind with medicinal properties. Mint leaves are commonly used in cooking and used either in raw or in cooked form. It has antioxidant, anti-bacterial and anti-inflammatory properties. It's said, in the past century, mint leaves were mashed and rubbed on the chest to ease whooping cough. It is also called calming herb and helps treat stomach upset, indigestion, support immune and respiratory function, acts as mouth freshener, cleanses skin and so on. Imparting both these herbs in food is very healthy and beneficial in a lot of ways for the body.
Ingredients
- 1 Cup Rice
- 2 Cup Coriander leaves
- 1.5 Cup Mint leaves
- 2 Green chilli
- 3-4 Garlic Cloves
- 1 " Ginger
- 1 tbsp Urad dal
- 1 tbsp Chana Dal
- Mustard
- Curry Leaves
Instructions
- Cook rice and let it cool down a bit. I have used ordinary ponni boiled rice, you can use seeraga semba/ basmati rice for aromatic flavour.
- Grind 2 cup cleaned coriander leaves, 1½-2 cup mint leaves, 3-4 garlic, 1" ginger, 2 green chilli to a smooth paste. Do not add water, just sprinkle some if needed.
- Heat oil in a pan, when hot enough splutter mustard, curry leaves, urad dal, chana dal and saute for 3-4 min. Optionally you can also add 1 clove and small piece of cinnamon.
- Add coriander leaves, grinded coriander mint paste and salt.
- Saute for 3-4 min till the raw smell goes off.
- Add cooked rice. Do not add steaming hot rice, add slightly cooled to prevent the sticky texture.
- Gently mix it to coat the rice with the grinded paste.
- Coriander mint rice is ready. Serve it with raitha or any other side dishes like potato fry.
