Pepper rice / milagu sadam recipe – an easy and delicious flavorful South Indian rice using black pepper. In this recipe, rice is flavored with freshly ground black pepper and tempered with simple spices.
It is a quick lunch recipe that can be made in minutes with just a few ingredients. Make it with freshly prepared rice or its even a great way to use up some left-over rice. It tastes great on its own or with any curry of your choice like for instance a simple potato tomato fry. When you want a simple no-fuss meal in minutes, then this milagu sadam is certainly a great choice.
Black pepper or kali mirch is one of those spices that is popular all around the world. I guess most of us use it regularly to spice up dishes. Did you know that black pepper is native to India. Basically it has a sharp spicy aroma and a distinct earthy flavor. It is also widely used in ayurveda for its medicinal properties. This hot pungent healing spice helps in digestion and improves appetite. It is also used to cure as well as prevent common cold.
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This variety rice is one of those comfort foods that is easy to make and delicious too. It is a no-onion no-garlic dish. Aromatic black pepper lending flavor to the dish. Likewise the tempering with ghee too gives a nice flavor. I like to add a few cashew nuts which gives a naturally sweet taste to counter the heat of peppercorns. So now lets move on to the recipe for easy pepper rice.
How to make Pepper Rice step by step
- Firstly prepare the rice. Fluff with a fork and let it cool down completely. Alternatively you can use left-over rice. Also, grind the black peppercorns slightly coarsely in a mortar and pestle and set aside.
- Heat oil and ghee together in a pan. Add mustard seeds. When they splutter, add split urad dal. Fry till the dal turns light brown in color.
- Then add the chopped cashew nuts.
- Fry till the cashews turn golden brown in color. Then add broken dry red chilli and curry leaves and saute for a few seconds.
- Then add the coarsely ground black pepper and fry for a minute.
- Finally add the cooked rice along with salt.
- Gently mix well on low heat till all the rice is covered with the spice mix. Remove from heat.
- Milagu sadam is ready to be served.
Milagu Sadam | Pepper Rice Recipe
Pepper Rice | Milagu Sadam recipe
Ingredients
- 2 cups cooked rice ( sadam )
- 1 tbsp freshly ground black pepper ( milagu / kali mirch )
- 1 tbsp cashew nuts ( chopped )
- 2 tsp split urad dal ( split black gram ( without skin) / ulatham paruppu )
- 1 tsp mustard seeds ( kadugu / rai )
- A few curry leaves ( karuveppilai / kadi patta )
- 2 tsp oil
- 2 tsp ghee ( clarified butter )
- Salt to taste
Instructions
- Prepare the rice. Fluff with a fork and let it cool down completely.
- Grind the black peppercorns slightly coarsely in a mortar and pestle and set aside.
- Heat oil and ghee together in a pan. Add mustard seeds. When they splutter, add split urad dal. Fry till the dal turns light brown in color.
- Then add the chopped cashew nuts.
- Fry till the cashew nuts turn golden brown in color. Then add broken dry red chilli and curry leaves. Saute for a few seconds.
- Now add the coarsely ground black pepper and fry for a minute.
- Finally add the cooked rice along with salt.
- Gently mix well on low heat till all the rice is coated with the spice mix. Remove from heat.
- Pepper rice is ready to be served.
Notes
- Make sure you completely cool down the rice, before tossing it with the prepared spice mix. Otherwise it can turn mushy.
- You can use left-over rice too.
Nutrition Information
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