Kuthiraivaali pudina rice/pudina rice using jhangora/samo Recipe

Cooking Directions

• STEP 1.Wash and soak the barnyard millet for 30 minutes.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute.
• STEP 5.Add chopped mint leaves and cook until they wilt.
• STEP 6.Add soaked barnyard millet, salt, and water. Mix well.
• STEP 7.Cover and cook on low heat until the millet is cooked and water is absorbed.
• STEP 8.Fluff the rice with a fork and serve hot.
• STEP 9.Garnish with fresh mint leaves and serve with raita or yogurt.

Cooking Tips

• You can add vegetables like peas, carrots, and bell peppers to make it more nutritious.
• Adjust the quantity of mint leaves according to your preference.
• Soaking the barnyard millet helps in reducing the cooking time.
• You can also add a pinch of turmeric powder for a vibrant color.

Storage and Serving

• Leftover pudina rice can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rice in a microwave or on the stovetop before serving.
• Serve the pudina rice as a main dish or as a side dish with any curry or dal.