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
