Mint Rice


Remember I was telling you about the new vegetable vendor in our complex who was giving out free tomatoes? Seems like too many people cast their evil jealous eye on me and hence that vendor has stopped coming. Boo hoo. Serves me right for shouting out ‘free tomatoes’ from the rooftops. Anyway, the last time he came, I wanted to buy fresh mint and he had these really huge bunches of them. I picked up a bunch enthusiastically and then came home to realize that it was much larger than I thought it to be. So we had a very minty last week when I added it to every dish I made – Sambhar, Rasam, tea, pulao, noodles, etc. Then, I figured it would be my best bet for this week’s theme of One ingredient Three Dishes. So my ingredient for this theme is Mint and the first recipe is the classic mint rice.

This recipe is the tougher one for mint rice. In my usual lazy avatar, I simply sauté onions, mint and baby corn and mix that with cooked rice. This recipe involves some more ingredinets like green chillies, coconut and garlic and an additional step of grinding them together in a mixer. But if you are a coconut fan, then you must try this one. So here goes –

Serves 3


Rice                              1 cup

Grated coconut         4 tbsp

Mint leaves                 From 10-12 stalks

Green chillies             1-2

Cumin seeds                1 tsp

Garlic                              2 cloves

Ginger                             1″

Oil                                    1 tbsp

Mustard seeds              1/2 tsp

Onion, medium            1

Ghee                                 2 tsp



  • Cook the rice and then spread it on a plate 
  • Add the ghee and mix it with the rice and let it cool
  • Take the grated coconut, garlic, cumin seeds, ginger and mint leaves in a mixer 
  • Blend it to a semi fine paste adding little water to aid the blending
  • Heat oil in a pan and once it is heated add the mustard seeds
  • Finely dice the onion and add it to the pan and sauté
  • Once the onion starts Turing brown, add the mint coconut mixture and fry till the raw smells goes
  • Add the cooked rice and salt and mix well
  • Simmer for 2-3 minutes and turn off the gas
  • Serve warm with any raita  or chips or papad
  • Enjoy!


This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.


Check out the Blogging Marathon page for other marathoners doing this BM.

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