Garlic has many medicinal properties. It is packed with antioxidants and helps in improving the immune system. Studies show that regular consumption of garlic reduces risk for heart diseases including heart attack and stroke. It helps normalize cholesterol and blood pressure. It also protects against certain types of cancer. Include garlic in your diet regularly and enjoy its health benefits. Today we will learn how to make garlic rice/poondu sadam following this easy recipe.
How to make Garlic Rice (Indian style)-Poondu Sadam
Prep Time : 15 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Rice Recipes-Lunch/Dinner
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Rice Recipes-Lunch/Dinner
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice (basmati or regular white rice)- 1 cup
Garlic – 12 cloves (50 grams)
Pearl onions/ shallots- 8-10
Ginger -1/2 inch piece
Curry leaves -few
Tamarind – a small pea sized ball or 1/2 tsp flat tamarind paste
Urad dal – 1 tbsp
Bengal gram/channa dal -1 tsp
Red chillies -4-5
Hing/ asafoetida – a pinch
Sesame seed oil – 2 tbsp
Salt as neeeded
For the seasoning
Oil – 1 tsp
Mustard seeds -1/2 tsp
Curry leaves – few
Preparation
Soak basmati rice for 20 minutes. Drain the water completely and cook rice in 2 cups of water. See to it that each grain is separate. Spread it on a plate to cool.
Peel garlic and onion. Check out how to peel garlic easily
Method
Heat oil in a pan, add urad dal, channa dal and saute until it turns golden brown. Remove from pan. In the same pan, saute red chillies for a few seconds and remove it.
In the same pan, saute onion and garlic until onion turns translucent. Add ginger, curry leaves, hing, tamarind, salt needed and saute for a few more minutes. Leave it to cool.
Grind dal along with red chillies first to a smooth paste. Then add the onion garlic mixture and grind it slightly coarse.
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add curry leaves, cooked rice, ground paste and mix it well gently. Remove from heat.
Delicious and healthy Garlic rice is ready. Serve it with papads, chips or potato fry.
Refer more Lunch box ideas
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
hi padhu…i cant understand why should the ingredients be fried before making a paste….does it add to the taste…isnt it making a simple dish complicated????????
Narinder -If you do not fry the ingredients, you will get raw smell of the garlic and onions.
Also frying makes this dish more tasty.
Hello Padma…by saying add tamarind do u mean tamarind extract? Was nit very sure of the cooking method.
Ashy baby – I have written tamarind pea sized ball or 1/2 tsp paste in my ingredients list. So by saying tamarind, I mean tamarind and not extract.Just add the tamarind piece or paste and grind it.
Mam I hav tasted garlic rice but it was white in color..I think it s added by garlic paste nd ghee Or oil..I don't knw exactly…plz let me knw tat receipe…frm u.side dish for that is karakulambu..
prepare so very fast and simple… This is so beautiful and I’m sure it’s all super delicious! Looks so pretty, so good and sounds so awesome!
thanks for your wonderful recipe…i tried it and really it was awesome….
Tried out.. Too gud for garlic flavor lovers..
Instead of tamarind I added tomotoes
Tried ur recipe yesterday with left over rice…Came out well :)…hubby and me enjoyed..thank you for the recipe :)..
Excellent recipe and taste stays in my tongue:)
We have to grind it by adding water?
First grind the dal with chillies, then add the rest and grind it with very less water if required.
Akka. Thank you so much for such simple recepies. I always refer to you to prepare anythign. Very simple and easy techniques.
This is a time immemorial way of re-vamping left over rice. In tulu we call it choyimama. Of course we don’t even bother with tamarind. a lemon is squeezed on top.