Milagu sadam | pepper rice

Milagu sadam | south Indian black pepper rice | instant pepper rice | milagu jerraga sadam | milagu seergam sadam | pepper cumin rice | miriyala annam  | samba sadham | samba sadam with step-by-step pictures and video recipe. Check out the pepper-cumin rice video. If you like the video pls SUBSCRIBE to my channel

Milagu sadam | south Indian black pepper rice is a flavorful healthy and tasty 10 minutes instant variety rice.  Good for digestion and perfect for a school lunch box.

LUNCH BOX RECIPE -pepper cumin rice

With cooked rice, flavorful rice can be prepared within 10 minutes.  Healthy rice with  Authentic south Indian flavors. Pepper rice tastes better if consumed after a few hours, which makes it perfect for the lunchbox.

Should I use mortar & pestle?

It is optional but it gives the best taste and texture to the rice. 

Pepper cumin powder

It stays good for weeks. If you prepare powder in advance, can prepare podi in no time. 

CAN I USE LEFTOVER RICE FOR pepper RICE?

yes, it is 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. 

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of sesame oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling the rice too.

WHAT KIND OF RICE SHOULD I USE?

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.

WHAT TASTES BEST WITH milagu seeraga sadam?

Rice tastes best with raita, roasted appalam, varuval variety,curd based kuzhambu, kootu varietycurd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

CAN I SKIP THE GHEE

Ghee is optional but gives amazing flavor so I would highly recommend

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

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

PATHIYA SAMAYAL RECIPES

VARIETY RICE

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

Milagu jeeraga sadam

3 cups Cooked Rice, loosely packed 

Required Salt

turmeric powder pinch

1/2 teaspoon Ghee

How to make milagu sadham with step-by-step pictures

• 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

Garlic pepper rice

healthy vareity rice with garlic, pepper and cumin seeds

5 from 1 vote

Print Pin Comment

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!