Mint Channa Pulao Recipe, Vellai Kondakadalai Pudina Sadam recipe

Mint Channa Pulao Recipe, Vellai Kondakadalai Pudina Sadam recipe.  Mint channa pulao is made using fresh mint leaves and channa. Mint is commonly called ‘pudina’ and the channa is called Kondakadalai in Tamil. I have used Vellai Kondakadalai to make this Pulao which makes the rice tastes delicious and healthier too. Recently I have shared Vellai Kondakadalai Kurma(channa Korma) recipe which is super hit at home. Sharing an easy, tasty and healthy Pudina pulao recipe with a Twist of Channa. It a South Indian Rice Recipe  A perfect Mint channa Pulao recipe Light and fluffy, never sticky, and deliciously tasty flavorful, plus it’s super easy to make. Simple & Quick Lunch or Delicious Dinner😀 ( 20 minutes from beginning to end)

Tips to make best Mint channa pulao Recipe

1. Use long grain Basmati rice to make this pulao, the fragrance will be amazing. I have used India Gate Basmati Rice to make this Mint channa pulao.
2. You can use the Black Channa, green peas or any veggies of your that you want to add in the Pudina Pulao Recipe.
3. After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it.
4. Ghee adds a very delicious flavor to the rice, so do not skip it.
5. Slightly crushing the whole spices before adding them, will make the flavor stand out even more.
6. To make a variation of this mint channa pulao recipe, you can add a paste made using coriander, mint and green chilies. It will impart a very different flavor to the pulao.

You might also like, Yakhni Pulao, Methi Pulao, Paneer Pulao, Kashmiri Pulao, Peas Pulao, Kothamali Pulao

Mint channa Pulao recipe Video:

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Mint Channa Pulao Recipe, Vellai Kondakadalai Pudina Sadam recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Mint channa Pulao Recipe is a delicious medley of rice, spices, and channa. Also known as Mint Pulav, Pudina Pulao or Pudina Sadam, this South Indian dish is very simple and easy to make and pairs perfectly with any raita or curry of your choice and are very tasty. Here is how to make Mint Channa Pulao Recipe or Kondakadali Pudina Sadam Recipe.

Author: Premalatha Aravindhan

Recipe type: Main

Cuisine: South India, Indian

Serves: 4

Ingredients

• 1 cup Long Grain Basmati Rice/பாஸ்மதி அரிசி
• 1.5 cup water/தண்ணீர்
• 1 bunch fresh mint leaves/புதினா இலைகள்
• ½ channa/வெள்ளை கொண்டைக்கடலை
• 1 tbsp oil/எண்ணெய்
• 1 tsp fennel Seeds/பெருஞ்சீரகம்
• 2-3 Cloves/கிராம்பு
• 1 inch Cinnamon/இலவங்கப்பட்டை
• 2 cardamom/ஏலக்காய்
• 2 Bay Leaves/பே இலைகள்
• 1 cup Onion sliced/வெங்காயம்
• 2 tsp Garlic garlic paste/இஞ்சி பூண்டு விழுது
• 2-3 Green Chilli Slit into half/பச்சை மிளகாய்
• 1 tbsp ghee/நெய்
• Coriander leaves for garnish/கொத்தமல்லி
• 1 tsp salt/உப்பு

Instructions

1. Wash the rice and soak it in enough water for 30 minutes. soak channa overnight and cook channa(vellai Kondakadalai) with a little salt, set aside. Grind the mint leaves, set aside.
2. Heat oil in a pan and add cinnamon stick, bay leaves, cardamom, cloves, and fennel seeds. Let it crackle.
3. Add sliced onion and saute till it turns light brown. Add green chili and ginger garlic paste, saute well.
4. Grind the fresh mint leaves and add the puree.
5. Add the boiled channa and saute for few mins till the raw smell goes off.
6. Add the rice and water. Cover and cook the rice until the rice is cooked well.
7. Add the ghee and coriander leaves, mix well with the rice. leave it for few mins to let the rice puff up.
8. Serve hot pulao with rice or papad.

Notes

Don't skip adding ghee finally because fat makes the rice fluffy.
Don't stir the rice with a ladle, it will break the rice.
always use the long grain basmati rice
while grinding the mint you can add green chili. I skipped because it is made for my kid's lunch box.
instead of white channa you can add green peas or black channa

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Mint Channa Pulao Recipe, Vellai Kondakadalai Pudina Sadam recipe step by

Wash the rice and soak it in enough water for 30 minutes. cook channa(vellai Kondakadalai) with a little salt, set aside. Grind the mint leaves, set aside.
Heat oil in a pan and add cinnamon stick, bay leaves, cardamom, cloves, and fennel seeds. Let it crackle.
Add sliced onion and saute till it turns light brown. Add green chili and ginger garlic paste, saute well. Grind the fresh mint leaves and add the puree.

Add the boiled channa and saute for few mins till the raw smell goes off.
Add the rice and water. Cover and cook the rice until the rice is cooked well.

Add the ghee and coriander leaves, mix well with the rice. leave it for few mins to let the rice puff up.
Serve hot pulao with rice or papad.

How to make Mint Channa Paulo(Kondakadalai Pudina Sadam) in Pressure Cooker?

Follow the same procedure and make the pulao in pressure by cook the rice for one whistle and then switch off the stove. Let the pressure release on its own.

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