Ingredients:
- Pudina/ mint leaves : 1 bunch
- Fresh grated coconut : 2 to 3 Table Spoons
- Green chillies : 1
- Cinnamon/Dalchini : one small bit
- Potato: 1 big or 2 small
- Cooking oil: 1 table spoon
- Mustard seeds : 1/2 tspoon
- Broken urad dal : 1 tspoon
- Channa dal : 1 tspoon
- Cashew nuts : few broken into small pieces
- Coriander leaves and curry leaves for garnishing
- Salt to taste and a little turmeric powder
Method:
Peel the skin and cut the potatoes into small cubes.
Clean and cut the pudina /mint leaves into small bits
Grind pudina leaves, green chilli, cinnamon, and coconut coarsely ( not very pasty )
Take a ' kadai' or a pan and heat the oil and add the mustard seeds. Once it splutters add urad dal, channa dal and cashew nuts. Once it turns light golden colour add the curry leaves and the cut potatoes. Add turmeric powder and half salt, keep the kadai covered. Once the potatoes are half done add the ground pudina mixture and the remaining salt. Keep it covered. Keep in low fire. Once the potatoes are completely cooked. Remove from stove.
Mix this with cooked rice and Pudina rice is ready. Add cooked rice according to taste. Garnish with cut coriander leaves
