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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