Mint And Potato Rice, Pudina Urulai Kizhangu Saadam

          Whenever I bought mint leaves, most of the time it ended in a thogayal/ chutney, my family loves it. It's been a long time that I have made a rice with it, so this time, decided to make it. I also had some boiled potato in the refrigerator, so used that also in the rice. This rice tasted extremely good, with lots of flavor and is perfect for lunch boxes, serve it with some raitha for a complete meal..

Need To Have

• Rice - 1 cup 
• Diced Potatoes - 2 cup
• Raw Peanuts - 3 tablespoon
• Chana Dal/ Bengal Gram - 1 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Onion - 1 big, chopped
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon

To Grind

• Mint Leaves - 1 cup
• Grated Coconut - 11/2 tablespoons
• Coriander Seeds - 2 teaspoons
• Chopped Ginger - 1 tablespoon
• Green Chilly - 2

Method

          Cook and cool the rice. Grind together all the ingredients given under ' to grind '.

          Heat some oil, add the peanuts, roast till it turns golden, then add the chana dal, urad dal and mustard seeds.

          When it starts spluttering, add the asafoetida followed by the onions, saute till it turns translucent. Add the potatoes and turmeric powder and mix for a minute.

          Add the paste, salt and saute on reduced heat for another 3 to 5 minutes, till you get a nice aroma and switch off. Mix the rice with the cooked mint and potato mix and serve.

Note
If you want, you can grind a small marble size tamarind along with the mint leaves.
Mix in the mint and potato mixture, little by little with the rice, also depending on the spiciness of the chillies, add more or less while grinding the paste.