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Garlic pepper rice

healthy vareity rice with garlic, pepper and cumin seeds
5 from 1 vote
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Ingredients

COARSE GRIND

  • 1/2 tablespoon pepper
  • 1/2 tablespoon cumin seeds

Crush

  • 1/2 teaspoon fennel seeds
  • 6 garlic
  • 10 small onion

Temper

  • 1 teaspoon Sesame oil
  • 1/2 tablespoon chana dal
  • 1/4 teaspoon mustard seeds
  • 1/2 tablespoon urad dal
  • 1 red chilli
  • Few Curry leaves
  • 6 cashews
  • 1 + 1/2 tablespoon roasted peanuts
  • Asafoetida generous portion

Poondu milagu sadam

  • 3 cups Cooked Rice loosely packed
  • Required Salt
  • turmeric powder pinch
  • 1/2 teaspoon Ghee

Instructions

  • First coarse grind pepper and cumin and keep aside
  • transfer and keep aside
  • Add garlic and fennel seeds; crush them well
  • furthermore, add chopped small onions; crush again
  • Add sesame oil to a pan and heat the oil
  • Furthermore, add mustard seeds, urad dal, chana dal, red chilli, cashew, peanuts, curry leaves; splutter
  • Add asafoetida and mix well
  • Furthermore, add crushed onion, garlic, and fennel seeds; mix well and saute till the raw smell goes off
  • add turmeric powder and give a quick mix
  • furthermore, add pepper cumin powder and mix well
  • Add rice in batches and mix well
  • Finally, add the required salt and ghee; mix well and cook for 15 seconds
  • turn off the stove. Rice tastes best when consumed after a few hours

Video

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Notes

  1. mortar & pestle is optional but it gives the best taste and texture to the rice
  2. Pepper cumin powder stays good for weeks. If you prepare powder in advance, can prepare podi in no time
  3. garlic Pepper rice one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it
  4. I generally use Sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.
  5. Ghee is optional but gives amazing flavor so I would highly recommend

HOW TO MAKE A PERFECT POSTPARTUM-FRIENDLY milagu POONDU SADAM?

  1. Avoid fluffy rice. Rice shouldn't be mushy but not so dry
  2. Use ghee and sesame oil for cooking
  3. You can adjust pepper according to your taste but avoid red chilli
    Avoid peanuts
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