Monday, June 9, 2008

Garlic rice - Poondu satham


Garlic - Poondu - 10 flakes
Raw rice - Pacharisi - 1 cup
Ginger - Inji - small quantity
Black pepper - Karuppu milagu - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Pearl onion - Sambar vengayam - 5 nos.
Red chilly - Kaintha milagai - 4 nos.
Mustard - Kadugu - small quantity
Curry leaves - Karuvepilai - small quantity
Salt to taste
Ghee - Nei - 2 table spoons


  1. Keep rice in pressure cooker adding 2 cups of water for 1 cup of rice. Add a drop of oil or a pinch of salt.
  2. Fry black pepper and cumin seeds and grind them in a mixie.
  3. Cut ginger and garlic to small pieces. Keep other required ingredients ready. Heat ghee in a pan/kadai, splutter mustard seeds, curry leaves, asafoetida, ginger, garlic, pearl onion, red chillies, salt and fry them. Mix them to boiled white rice.

Garlic rice is delicious and ready to be served. It can be served for 2 people. It requires 30 minutes to cook.

Note: Peel off the skin from garlic and ginger. Always use fresh curry leaves. Add only 2 cups of water to rice and allow it to cool after boiling.

Optional: Ingredients can be added/removed.

Make hunger thy sauce, as a medicine for health

Thomas Tusser

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