Learn how to make quick and delicious Poondu Sadam recipe with detailed step by step pictures. Garlic Rice is a flavorful recipe, perfect for lunchboxes or a quick meal without much effort!
Poondu Sadam is a quick variety rice recipe made with golden fried garlic and cooked rice. It is simple enough to make even during busy mornings and stays fragrant as well as flavorful packed into lunchbox too. Variety rice recipes are easy to make, without much effort and work wonderful as a one-pot meal without having to make any sides with it.
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For this Garlic rice recipe, I roast a lot of garlic cloves with skin until golden brown and make a flavorful spice mix with it. The masala required for the poondu sadham recipe is made with roasted onions, tomatoes along with the freshly made garlic spice powder. It can be easily made ahead and can quickly be mixed with cooked rice when needed.
Ingredients
Garlic Cloves – as the main ingredient for making Poondu Sadam, we will use one full garlic head in this recipe. The unique thing about the special spice powder made is that the whole garlic is roasted with skin intact, extracting maximum flavor.
Red Chillies are used as the main spice ingredient in this variety rice recipe and are roasted along with garlic cloves to prepare the spice powder.
Onions and Tomatoes are cooked until juicy and mushy, along with the freshly prepared garlic rice spice powder to make the masala.
Fresh Coriander Leaves & Curry Leaves are used as a garnish, but add to the flavor of the rice.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Cook 1 cup rice with 2 cups water in a pressure cooker, spread it on a large plate and cool down.
In a heavy pan heat 1 tablespoon oil. Roughly crush 12-15 garlic cloves with skin, fry on low flame for 2 minutes.
Now add 3-4 dry red chillies and fry for 2 minutes.
Next add 10 curry leaves and keep roasting on low flame.
As the garlic cloves turn golden brown and crispy, red chillies & curry leaves must have roasted well too. Remove from heat and cool down completely.
Grind into a coarse powder and set aside.
In the same pan heat remaining 1 tablespoon oil. Add chopped onions and fry until translucent.
Next add chopped tomatoes and cook until mushy.
Add salt as needed along with 2 tablespoon fresh coriander leaves.
Now add the prepared garlic spice powder and mix well.
As the mixture is cooked for 3-4 minutes, oil starts to ooze out from the sides. Remove from heat.
While the masala is still hot/warm, add it to the cooled down rice, mix well until there is no visible white rice.
Garnish with finely chopped coriander leaves.
Serve with raita, potato fry or any roast as per preference.
Recipe Notes
- The garlic skin adds to the flavor and adds a great texture to the prepared masala and is strongly recommended to be used.
- Adjust the number of red chillies depending on spice preferences.
Top Tip
Roasting the garlic cloves until golden brown and crispy on low flame not only enhances the flavor but also adds to the taste of the Poondu Sadam spice mix.
The rice should be cooked ahead and should be completely cool, so that the rice does not clump together and can be as non-sticky as possible.
The masala should still be warm when mixing it with rice, so that the flavor is absorbed properly by the rice when mixed with it.
Red Chillies should be roasted until almost darker shade of brown for added flavor of the spice mix.
Add a little extra oil while preparing the spice mix enhances the taste of the garlic rice.
Substitutions & Variations
While it is not necessary to use the garlic cloves with skin, it adds to the flavor but it can be skipped if preferred that way.
Adjust the number of red chillies depending on the spice preference and I have used the longer variety of red chillies that are spicy compared to the shorter variety.
Instead of regular onions, shallots can be used to enhance the taste of the garlic rice masala mix.
Storage & Serving Suggestions
Garlic Rice is best served after a resting period of at least one hour. The more it soaks the flavors of the masala, the better it tastes. It also tastes wonderful packed into lunchboxes, with any vegetable roast or simply fryums. The Poondu Sadam masala can be also be prepared ahead and stored in an airtight container in fridge for up to 2-3 days. As needed, reheat the masala and mix it into the rice.
More Variety Rice Recipes
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Poondu Sadam | Garlic Rice
Equipment
- Pressure Cooker
- Heavy Pan/Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 12-15 Garlic Cloves
- 3-4 Red Chillies
- 1 cup Rice
- 1 Onion Chopped
- 1 Tomato Chopped
- 2 tablespoon Oil
- 2 tablespoon Coriander Leaves Finely Chopped
- 10 Curry Leaves
- Salt as needed
Instructions
- Cook 1 cup rice with 2 cups water in a pressure cooker, spread it on a large plate and cool down.
- In a heavy pan heat 1 tablespoon oil. Roughly crush 12-15 garlic cloves with skin, fry on low flame for 2 minutes.
- Now add 3-4 dry red chillies and fry for 2 minutes.
- Next add 10 curry leaves and keep roasting on low flame.
- As the garlic cloves turn golden brown and crispy, red chillies & curry leaves must have roasted well too. Remove from heat and cool down completely.
- Grind into a coarse powder and set aside.
- In the same pan heat remaining 1 tablespoon oil. Add chopped onions and fry until translucent.
- Next add chopped tomatoes and cook until mushy.
- Add salt as needed along with 2 tablespoon fresh coriander leaves.
- Now add the prepared garlic spice powder and mix well.
- As the mixture is cooked for 3-4 minutes, oil starts to ooze out from the sides. Remove from heat.
- While the masala is still hot/warm, add it to the cooled down rice, mix well until there is no visible white rice.
- Garnish with finely chopped coriander leaves.
- Serve with raita, potato fry or any roast as per preference.
Notes
- The garlic skin adds to the flavor and adds a great texture to the prepared masala and is strongly recommended to be used.
- Adjust the number of red chillies depending on spice preferences.
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