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
