Monday, August 31, 2015



In the South of India, we have no problems whatsoever if we find we have an excess of cooked rice as we make different dishes using cooked rice such as Curry Leaves Rice, Coriander Leaves Rice, and Capsicum Masala Rice.

Another rice variety which I make is Garlic Rice where we use roasted garlic cloves. This goes well served with raitha and pappad,

It is important to peel the garlic and lightly crush them, as otherwise unpeeled garlic is likely to spurt when put in hot oil.

  • Cooked Rice, 3 cups
  • Garlic Cloves, 5 + 10
  • Byadgi Red Chillies, 3-4
  • Coriander Seeds, 1 and 1/2 tsp
  • Bengal Gram Dal (Channa Dal), 1 and 1/2 tsp
  • Black Gram Dal (Urad Dal), 1 and 1/2 tsp
  • Oil, 5 tsp
  • Mustard, 1/2 tsp
  • Curry leaves, a few
  • Salt, to taste

Peel and lightly crush the garlic pods
In a small pan, heat 1 tsp of oil and roast the channa dal, urad dal, coriander seeds, red chillies and 5 garlic cloves till the dals change colour, the chillies become crisp and the garlic pods give off a good aroma.
Remove from the gas and allow it to cool
Once it cools, grind it to a powder in a mixer. Keep aside.
In a thick-bottomed kadhai, add oil and when it gets hot add the remaining 10 garlic cloves and sprinkle a little salt on them,  Saute the garlic till they turn a light brown. Keep aside. 
In the same kadhai add the mustard seeds. When they splutter, add the curry leaves, saute for a few seconds
Lower the heat and add the cooked rice along with salt, and the ground spice powder. Mix thoroughly till the cooked rice and the spice powder get well-blended
Lastly garnish with the roasted garlic cloves
Serve with pappad and raitha or your choice


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