

Garlic rice / poondu sadam in south Indian style, a very simple rice recipe perfect for using your leftover rice. Step by step detailed step wise pictures.

Not that you can make it with the fresh cooked rice. This poondu sadam/ garlic rice recipe is from a TV show I think. My MIL told the recipe over phone and asked to try it out, even she insisted to blog it here…:) So I had some leftover rice and tried this recipe today. The coconut and coconut oil used to temper adds a great flavour to this rice other than the flavor of garlic.



We make poondu milagai podi for vendhaya dosai, this was very close to it. I have added 5 chilli, as mine is mild spice. If yours is spicy, reduce acordingly. Lets see how to make spicy garlic rice.

Print Pin 0 from 0 votes Garlic rice recipe Garlic rice / poondu sadam in south Indian style, a very simple rice recipe perfect for using your leftover rice. Step by step detailed step wise pictures. Prep Time 5 minutes Cook Time 15 minutes Servings 3 Cup measurements Ingredients 2 cups Cooked rice

6 Garlic, flakes small variety

2 tbsp Coconut grated

5 Red chillies Mine is mild spicy chilli

Salt as needed To temper 1 tbsp Coconut oil

1/2 tsp Mustard

2 tsp Urad dal

1 tsp Cumin seeds

1 Curry leaves sprig Instructions Cook rice and separate the grains. Peel garlic and fry it with few drops of oil along with red chillies until chillies get roasted.

Dry roast coconut in the same kadai and cool down all the ingredients, transfer to the mixer.

Grind it coarsely and add it to the rice. Season with the items given under ‘To temper’ table in a kadai.

Add it to the rice , add salt and mix well. Notes If you use big variety garlic, reduce to 3.

You need mouth freshener after eating this rice.

If your chilli is spicy, reduce accordingly.

How to make garlic rice method:

Cook rice and separate the grains. Peel garlic and fry it with few drops of oil along with red chillies until chillies get roasted. Dry roast coconut in the same kadai and cool down all the ingredients, transfer to the mixer. Grind it coarsely and add it to the rice. Season with the items given under ‘To temper’ table in a kadai. Add it to the rice , add salt and mix well.

Serve hot with vadams/ poriyals/ kootu/ any thayir pachadi also perfect as accompaniment for this rice. I had with maami’s vengaya vadam 🙂

