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Poondu Sadam | Garlic rice is a quick 5 minutes kalandha Sadam recipe prepared as a part of the postpartum /pathiya samayal recipe.
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  • Garlic - 2 tbsp
  • Ghee - 1/2 tbsp
  • Cooked Rice - 1 cup + 1/4 cup
  • Turmeric powder - 1/8 tsp
  • Pepper cumin powder - 1/8 tsp
  • Salt
  • Curry leaves optional


  • Take the cooked rice in a mixing bowl
  •  Add ghee in a small pan. When the ghee is hot, add mustard seeds and let them splutter
  • Add garlic and fry them well, keep mixing for uniform browning
  • After the garlic is golden brown add turmeric powder and pepper - cumin powder and mix well
  • Turn off the stove. Add salt and hing; mix well
  • Add the roasted mixture with rice and mix well. Check for seasoning and add if required


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  1. For the non-postpartum recipe, leftover rice can be used
  2. Peanuts, cashews, etc. can be used for the non-postpartum recipe
  3. Red Chilli can be tempered for non-postpartum recipe
  4. Coriander powder, curry leaves powder can be added while mixing sadham for extra flavor
  5. Curry leaves can be added after garlic is roasted. I forgot to add while shooting the video hence tempered separately and added
  6. Usually, for mixed rice, we keep rice fluffy but for this Poondu Sadam, we don’t. Rice is not mushy but not so fluffy as it is served for new moms so it should be easy to digest
  7. Use ghee for cooking as it is good for new moms
  8. Always use pepper spice and avoid red chilies for poondu sadam
  9. Preferably chop the garlic into small pieces so that it gets fried well in ghee. Whole garlic can get fried quickly and the outer layer may look golden brown but a high probability of raw garlic flesh
  10. For making pepper - cumin powder take equal portion of pepper and cumin and ground them without adding water
  11. You can use sesame oil instead of ghee
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