Name: Rice with triple greens recipe by Sujatha Niranjan at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 grams of rice - steamed – spread out and cooled; Mint leaves - 1 1/2 cups - washed; Coriander leaves - 1 cup – washed; Curry leaves - 1 cups - washed; Dried Red chilies 4; Coconut fresh grated - 3 tbsp; Tamarind pulp – 1 tsp; Cooking oil - 2 tbsp; Sesame oil - 4 tbsp; Cashew nuts - 15; For tampering -; Sesame oil - 2 tbsp; Mustard seeds - 1 tbsp; Urad daal - 1 tbsp

ABOUT Rice with triple greens RECIPE

Traditional south Indian dish - healthy, tasty and easy to cook.

Ingredients Serving: 4

400 grams of rice - steamed – spread out and cooled
Mint leaves - 1 1/2 cups - washed
Coriander leaves - 1 cup – washed
Curry leaves - 1 cups - washed
Dried Red chilies 4
Coconut fresh grated - 3 tbsp
Tamarind pulp – 1 tsp
Cooking oil - 2 tbsp
Sesame oil - 4 tbsp
Cashew nuts - 15
For tampering -
Sesame oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad daal - 1 tbsp

Instructions

Heat cooking oil in a pan. Add red chilies. Add mints leaves and fry for 3 - 5 minutes - do not brown.
Add curry leaves and fry for 3-5 minutes. Add coriander leaves and fry for 2 minutes.
Add coconut and tamarind pulp. Cook for 2 minutes. Then add salt.
Cool this mixture and grind coarsely – keep aside.
Heat the same pan add two tbsp of sesame oil and temper with mustard seed, urad daal, curry leaves and then cashew nuts.
Add the ground mixture – mix well and cook for 2 minutes.
To the rice add remaining sesame oil and mix well (this is optional). then add the green mixture.
Serve with fried appallams / potato fry.

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