Name: Mint-Coconut Rice recipe by Sia Krishna at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 8 cups cooked Rice; 1 Medium Onion, Finely Chopped; 2 tsp sugar; 1/2 Lime/Lemon, juice extracted; 1 cup Coconut, grated; 1/2 cup mint leaves; 2-4 Green Chillies, adjust as per taste; 1.5 tsp Mustard Seeds; 2 tbsp Urad Dal/Split Black Gram; 2 tbsp Chana Dal/Split Chickpeas; 2-3 Dry Red Chillies, halved; 2 sprigs of curry leaves; 1/4 tsp Hing/Asafoetida Powder; 1 tbsp Oil (preferably coconut oil); 15-20 Cashew Nuts; 1 heaped tbsp Raisins; 1 tbsp Oil or Ghee for roasting cashews and raisins

ABOUT Mint-Coconut Rice RECIPE

The fresh flavour of mint with sweet coconut, a hint of spice from the green chilli and crunchy roasted cashews and generous tempering of mustard seeds and lentils makes this Mint and Coconut Rice a flavourful affair to last a lifetime! The different flavours and textures is what it makes one of my most favourite rice dishes to cook and serve. I believe that good food has the power to inspire, bring back cherished memories, and create new memories to last lifetime. Everyone I speak to seems to have a favourite or, in some cases, a most hated dish with which they can recall particular moments of their lives. One of the most hated foods of my childhood is now one of my most favourite one as it reminds of the happy school days spent with my best friend. Not only has food made memories for me to cherish, but it has also changed the way I view comfort foods.

Ingredients Serving: 4

8 cups cooked Rice
1 Medium Onion, Finely Chopped
2 tsp sugar
1/2 Lime/Lemon, juice extracted
1 cup Coconut, grated
1/2 cup mint leaves
2-4 Green Chillies, adjust as per taste
1.5 tsp Mustard Seeds
2 tbsp Urad Dal/Split Black Gram
2 tbsp Chana Dal/Split Chickpeas
2-3 Dry Red Chillies, halved
2 sprigs of curry leaves
1/4 tsp Hing/Asafoetida Powder
1 tbsp Oil (preferably coconut oil)
15-20 Cashew Nuts
1 heaped tbsp Raisins
1 tbsp Oil or Ghee for roasting cashews and raisins

Instructions

Grind the coconut, mint leaves and green chillies to rough paste without adding any water. Keep it aside until needed.
Heat 1½ tbsp. ghee or oil in a large kadai/wok and add cashew nuts. Fry the cashews until they turn light golden.
Mix in raisins and fry until they plump up, just a couple of seconds. Remove the fried cashews and raisins and transfer them to a clean and dry plate or a bowl.
In a same pan, heat 2 tbsp oil on a medium flame and add mustard seeds, chana dal, urad dal and dry red chillies. Fry them until the lentils turn golden brown and the mustard seeds start to pop and splutter.
Mix in curry leaves and the hing and stir them for couple of seconds. Add finely chopped onion and cook until the onions turns translucent, about 2 minutes, on a medium flame.
Next add the ground coconut-mint paste and salt to taste stir them for a minute or two before adding the cooked rice. Mix them all well so that every grain of rice is coated well with the spices and is heated through, about 3-4 minutes.
Finally mix in freshly squeezed lime/lemon juice and fried cashews and raisins just before switching off the flame and mix them all well.
Serve this delicious Mint and Coconut Rice on its own or with chilled yogurt or raita and enjoy!

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