Mint Chutney Rice is a very special dish I learnt from my wife. My wife makes this rice along with Suran Roast and the combination is heavenly. My son has also become a huge fan of this combination.
Whenever I see fresh Suran in the Indian grocery stores, I buy fresh mint (if we do not have it in our garden) and make these two dishes together. I made these two dishes today in my kitchen and we enjoyed them very much – here is the recipe for the very special Mint Chutney Rice! And I will post the Suran Roast recipe tomorrow.
If fresh Suran is out of season or is not available, then we cook Raw Banana Roast to go with this Mint Chutney Rice. Please try this combo at least once and you will be hooked!
This chutney also goes very well with idli and dosa!
Mint Chutney Rice
Ingredients
- 2 bunches Mint leaves
- ½ tbsp Mustard seeds
- 5 Red chilies
- 2 tbsp Urad dal
- 5 sprigs Curry leaves
- 1 tsp Hing powder
- 1 Onion chopped
- 2 Tomatoes chopped
- ½ cup Coconut
- ½ inch Ginger
- Tamarind to taste
- Salt to taste
- 3 tbsp Sesame oil
Instructions
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In a wide pan, heat sesame oil (sesame oil preferred) and do the tadka: add mustard seeds first, when they splutter, add red chilies/ urad dal, when they are roasted and gives out aroma, add curry leaves/ hing powder and fry for few seconds.
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Add onion and sauté for about 3 mins, followed by tomatoes and fry for another 3 mins.
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Add mint leaves next and fry for 2 mins.
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Add coconut, ginger, tamarind paste/ juice and salt to taste, mix well and fry for 2 more mins.
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Let the contents cool and grind the chutney to a slightly coarse consistency.
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Add chutney along with some sesame oil to hot rice, mix well and enjoy with the perfect combination side dish – Suran or Raw Banana Roast !!!
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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