My Scrawls

As I was shopping groceries, I was totally bewitched by the bracing fragrance of the mint leaves (pudina)! I bought few bunches of the fresh mint. Back home I started thinking the ways I can use these fresh bunch of mint leaves. “Hey why don’t you make Pudina Pulav..?” This was Ganesha. It’s a pleasure to cook for the loved ones, isn’t it? I geared up to prepare hubby pie’s favorite Pudina Pulav It did come out very well. Here is the appetizing Pudina Chana pulav recipe.

Pudina Chana Pulav with Cucumber raita and Raw Banana (Vazhakai) curry

Ingredients:

Basmati Rice: 1 cup
Pudina (Mint leaves): 1 bunch
Chana (Chickpeas): ½ cup
Onion: 1
Green chilies: 3
Grated coconut: 3 tbsp
Cloves: 2 pieces
Pepper: 2-3 pieces
Cumin seeds: 1 tbsp
Coriander seeds: ½ tbsp
Salt: to taste
Asafetida: a pinch

Preparation Method:

• Soak the chana overnight.
• Drain the water from the chana and pressure cook the same.
• Clean the mint leaves.
• Grind mint leaves, coconut, cumin seeds, coriander seeds, pepper, cloves and green chilies.
• Heat oil and do seasoning with mustard seeds.
• Sauté onion till it turns brownish.
• Now add the mint paste and chana, allow it to cook for 3 mins.
• Add salt and asafetida.
• Meanwhile clean the rice and soak it in water
• Now add the soaked rice to the mint paste and fry it in low flame for 1 min.
• Add 1 ¼ cups of water and pressure cook the mixture for 2-3 whistles.
• Garnish the pulav with mint or coriander leaves and serve hot.

Pudina channa pulav can be served with any raita.

Tips:

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