Comfort in every bite — straight from my childhood kitchen.
There are certain recipes that instantly transport you home. This Mint Rice, lovingly made the South Indian way, is one of them. Refreshing, fragrant, and packed with flavor, this dish is a staple in many South Indian homes — especially on warm afternoons when something light yet satisfying is needed.
Mint (pudina in Tamil) is known for its cooling properties and bold aroma. When blended with fresh coriander, sautéed onions, whole spices, and mixed with rice, it creates an irresistible medley that is both soothing and energizing. It’s the kind of dish that comes together quickly but tastes like you’ve spent hours over the stove. Perfect for lunchboxes, quick dinners, or as a side for festive meals — this is comfort food, redefined.
I made this version using beautiful cookware from @tramontinaoficial and it turned out just the way mom makes it — soulful and full of love. 💚
Why You’ll Love This Mint Rice 🌱
Mint rice is more than just a flavorful meal — it’s therapeutic. The fresh, herbal aroma of mint with the grounding spices makes it a great choice when you’re looking for something to calm the senses but still tickle your taste buds. It’s also a clever way to use up leftover rice and sneak in some greens for the family.
Whether you’re in Toronto, Tamil Nadu, or Texas, this dish brings a slice of South India to your table — no matter where you are.
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Ingredients
- • 1 cup basmati rice (cooked and cooled)
• 1 cup fresh mint leaves (washed)
• ½ cup coriander leaves
• 3 red chilies (adjust to spice preference)
• 1 large onion (thinly sliced)
• 1/2 cup green peas (fresh or frozen)
• 8–10 cashews (optional, for garnish)
• Whole spices: 1 bay leaf, 1-inch cinnamon stick, 2 cloves, 2 cardamom pods
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• Salt to taste
• 1 tbsp ghee + 1 tbsp oil
Directions
- Prepare the mint paste: Heat 1 tsp oil and lightly sauté the mint leaves, coriander, and red chilies until they wilt and reduce in size. Let it cool slightly, then grind into a smooth paste with a splash of water.
2. Cook the base: In a heavy-bottomed pan, heat ghee and oil. Add mustard seeds, urad dal, chana dal, and the whole spices. Let them sizzle.
3. Add cashews and sauté till golden (remove and keep aside for garnish). Add sliced onions and sauté until golden brown.
4. Stir in green peas (and chopped tomatoes, if using), followed by a pinch of turmeric, cumin powder, ginger garlic paste, and red chili powder. Sauté until the raw smell disappears.
5. Now add the prepared mint paste. Cook on medium flame until the oil begins to separate and the paste is fragrant.
6. Add the cooked rice and gently toss until the rice is well coated with the mint masala. Cook for 1–2 minutes.
7. Garnish with the roasted cashews and serve hot with papad, pickle, or raita.
