Pudina Saadam is a delicious one-pot dish that you can put together within minutes. Considering we are living in very stressful times, meals like this one are life-savers. All you need are a pressure cooker and a few common ingredients.
What is Pudina Saadam?
‘Pudina Saadam‘ is Tamil for ‘mint rice’. It refers to rice flavoured with fresh mint leaves, along with some spices and other ingredients. The end result is delectable and very refreshing, and is a big favourite with all of us at home.
Like I was saying earlier, this is a pressure-cooker recipe or a one-pot dish that takes just a few minutes to prepare. It is a complete meal in itself, served with some curd or raita of your choice. This makes it a great choice for busy weekday lunches or dinners.
I am aware different people prepare Pudina Saadam in different ways. What I am about to share here is our family recipe, the way we make this dish. It is a completely vegetarian and vegan preparation. It can be made gluten-free too, by simply skipping the asafoetida used in the tempering. This is because most Indian brands of asafoetida do contain wheat flour to a lesser or greater extent and are, therefore, best avoided when one is following a gluten-free diet.
#MintMagic at Foodie Monday Blog Hop
I am sharing this recipe in co-ordination with the Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this Monday is #MintMagic, wherein all of us are showcasing recipes using mint as a major ingredient.
Sasmita of First Timer Cook, who suggested the week’s theme, has a beautiful blog full of interesting recipes. You guys should definitely check it out for some traditional Odia dishes, global bakes and fusion dishes with very interesting twists to them. Sasmita made this lovely Cucumber Mint Lassi for the theme, and it absolutely has me drooling!
How to make Pudina Saadam aka Mint Rice
This is how we go about it
Ingredients (serves 4):
- 1 cup rice
- 1 cup fresh mint leaves
- 1 small onion
- 1/4 cup fresh coconut pieces
- A small piece of ginger
- 1 green chilly or as per taste
- 1/2 tablespoon oil
- 3/4 tablespoon mustard seeds
- 3/4 tablespoon cumin seeds
- 2 pinches of asafoetida
- Salt to taste
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon garam masala or to taste
- Lemon juice to taste (optional)
1. Wash the mint leaves thoroughly, to remove any dirt from them. Drain out the water from them.
2. Add the washed mint leaves to a small mixer jar. Peel the onion and ginger, chop roughly and add to the mixer jar too. Add in the coconut pieces. Chop the green chilly and add to the mixer jar too. Grind everything together to a smooth paste, with about 1/4 cup water. Keep aside.
3. Wash the rice thoroughly. Drain out all the water.
4. Now, heat the oil in a pressure cooker bottom. Add in the mustard seeds and let them sputter. Add in the cumin seeds and asafoetida. Allow them to stay in for a couple of seconds.
5. Add the mint paste we ground earlier, to the cooker, as well as the washed and drained rice. Saute on high flame for a minute.
6. Add 3 cups of water to the cooker. Also add in salt to taste, garam masala and turmeric powder. Mix well.
7. Close the pressure cooker and put the whistle on. Allow 4 whistles on high flame. Let the pressure release naturally.
8. Once the pressure has completely gone down, wait for 7-10 minutes to open the cooker. Then after another 10 minutes or so, gently fluff up the rice. Mix in lemon juice, if using. The Pudina Saadam or Mint Rice is ready. Serve hot with curd, Boondi Raita or any raita of your choice.
Tips & Tricks
- I have used Sona Masoori rice here. You may use any type of rice you prefer.
- Adjust the quantity of water you use, depending upon how grainy you want the rice to be. Also the quantity of water would depend upon the type of rice you use.
- I have used a large 7.5-litre pressure cooker here.
- You may allow fewer whistles if you prefer the rice to be grainy. Again this would depend upon the type of rice you use too. The above rice:water ratio and number of whistles work perfectly for us.
- I have used a bit of garam masala to add flavour to the rice. Instead, you could use whole spices like cinnamon, cloves, star anise and bay leaves in the tempering.
- Wait for the rice to slightly cool down before fluffing it up gently, otherwise the grains might break.
- Using lemon juice is optional, but I would highly recommend it. It adds a beautiful flavour to the Pudina Saadam.
- Use very fresh mint leaves, for best results.
- You may add a few cloves of garlic and some fresh coriander leaves, along with the mint leaves, while grinding. We usually don’t.
- Some chana dal can also be added while tempering. I usually skip this.
Did you like this recipe? Do tell me, in your comments!