Pepper cumin rice | Milagu Jeeraga Sadam

pepper cumin rice | milagu jerraga sadam | Milagu sadam | south Indian black pepper rice | instant cumin pepper rice | milagu seergam sadam | 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 rice 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

Kalandha sadam

PATHIYA SAMAYAL RECIPES

VARIETY RICE

Ingredients 

Cool rice

3 cups cooked rice

1/2 teaspoon sesame oil

COARSE GRIND

1/2 tablespoon pepper

1/2 tablespoon cumin seeds

Temper

1/2 teaspoon Sesame oil 

1 tablespoon chana dal

1/4 teaspoon mustard seeds

1 tablespoon urad dal

1 red chilli

Few Curry leaves 

5 cashews 

2 roasted peanuts 

1/2 teaspoon Asafoetida

1 tablespoon raisins

Milagu jeeraga sadam

Required Salt

Pinch of sugar

1/2 teaspoon Ghee

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

• First, add rice to a wide plate

• furthermore, drizzle sesame oil; mix gently and cool

• coarse grind pepper and cumin and keep aside

• transfer and keep aside
• 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 raisins and asafoetida; mix well and roast

• Turn down to the lowest flame
• furthermore, add pepper cumin powder and mix well

• Adjust the pepper cumin powder according to your spice. Add more if required

• Add rice, salt, and sugar; mix well and cook on low flame for 1 minute

• turn off the stove

• Finally, add  ghee; mix well 

•  Rice tastes best when consumed after a few hours

Print Recipe

5 from 1 vote

milagu jeeraga sadam

5 minutes instant kalandha sadam

Ingredients

Cool rice

• 3 cups cooked rice
• 1/2 teaspoon sesame oil

Coarse grind

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

Temper

• 1/2 teaspoon Sesame oil
• 1 tablespoon chana dal
• 1/4 teaspoon mustard seeds
• 1 tablespoon urad dal
• 1 red chilli
• Few Curry leaves
• 5 cashews
• 2 roasted peanuts
• 1/2 teaspoon Asafoetida
• 1 tablespoon raisins

Milagu jeeraga sadam

• Required Salt
• Pinch of sugar
• 1/2 teaspoon Ghee

Instructions

• First, add rice to a wide plate
• furthermore, drizzle sesame oil; mix gently and cool
• coarse grind pepper and cumin and keep aside
• transfer and keep aside
• 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 raisins and asafoetida; mix well and roast
• Turn down to the lowest flame
• furthermore, add pepper cumin powder and mix well
• Adjust the pepper cumin powder according to your spice. Add more if required
• Add rice, salt, and sugar; mix well and cook on low flame for 1 minute
• turn off the stove
• Finally, add  ghee; mix well
• Rice tastes best when consumed after a few hours

Video

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. Pepper rice 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
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 the pepper according to your taste but avoid red chilli.avoid peanuts