South India's Fragrant Gem: Toasted Garlic & Lentil Rice (Poondu Sadam)
Details
Aromatic rice tossed with a crunchy, nutty garlic-lentil spice powder.
Ingredients
Instructions
Make the Spice Powder
Heat 1 tablespoon of coconut oil in a small pan over medium heat. Add the chana dal, urad dal, coriander seeds, and dried red chilies. Sauté for a couple of minutes until the dals turn light golden and aromatic. Add about 5-6 garlic cloves and continue to fry for another minute. If using, add the grated coconut and roast for 30 seconds more until fragrant. Remove from heat and let the mixture cool completely. Once cool, grind it into a coarse powder using a spice grinder or blender. Set aside.
Fry the Garlic
In the same pan, add the remaining 1 tablespoon of oil. Add the rest of the garlic cloves (about 10-14) and fry until they are golden brown and crispy. Remove the fried garlic with a slotted spoon and set aside.
Temper the Spices
In the remaining oil in the pan, add the mustard seeds. Once they begin to pop, add the curry leaves and sauté for a few seconds until they are crisp.
Combine
Reduce the heat to low and add the cooked rice to the pan. Sprinkle the ground spice powder and salt over the rice. Gently toss everything together, ensuring the rice is evenly coated with the spice mix without breaking the grains.
Finish and Serve
Stir in the reserved fried garlic cloves, reserving a few for garnish if you like. Mix gently and cook for another minute. Serve the Poondu Sadam hot, garnished with the extra fried garlic, and paired with raita (yogurt dip) or papadams for a complete meal.
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