Pepper Rice Recipe | Milagu Sadam Recipe

Pepper Rice Recipe | Milagu Sadam Recipe with stepwise pics and a short YouTube video. This is simple yet flavourful rice with the goodness of peppercorns – the ‘King of Spices’  which helps to improve digestion, relieve cold, cough and boost the body metabolism, the most needed one during this Corona chronicles time. If you have leftover rice in the refrigerator, this recipe comes very handily for a quick lunch preparation or a great lunch box idea too.  This rice tastes so tongue smacking when freshly ground peppercorns are used and seasoned with sesame oil. You can prepare this recipe for Aadi Perukku spread along with Lemon Rice, Curd Rice, Tamarind Rice, Coconut Rice, Raw Mango Rice etc. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. If interested check my, Aadi Perukku Recipes and 100+ Lockdown Recipes.

Check my other Pepper based Recipes like
1. Baby Corn Pepper Fry
2. Pepper Gravy / Milagu Kuzhambu
3. Turmeric Pepper Milk 
4. Pepper / Milagu Rasam
5. Potato Pepper Fry
6. Banana Chips

Milagu Rice Recipe

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Pepper Rice Recipe | Milagu Sadam Recipe

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Pepper Rice Recipe | Milagu Sadam Recipe is simple yet flavourful rice with the goodness of peppercorns - the 'King of Spices'  which helps to improve digestion, relieve cold, cough and boost the body metabolism, the most needed one during this Corona chronicles time.

Course: Lunch, Main Course, Rice Varieties

Cuisine: South Indian

Keyword: Milagu Sadam Recipe, Pepper Rice Recipe

Servings: 3 People

Calories: 238 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Cooked Rice / சாதம்
• Salt / உப்பு As Required

To Roast & Grind

• 1 tbsp Pepper Corns / மிளகு
• ½ tbsp Sesame Seeds / எள்ளு
• 1 Small Sprig Curry Leaves / கருவேப்பில்லை

To Temper

• 1 tbsp Oil / Ghee / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• ½ tsp Channa Dal / கடலைப்பருப்பு
• ½ tsp Cumin Seeds / சீரகம்
• 2 Red Chilli / வரமிளகாய்
• 7 to 8 Cashew / முந்திரி
• 1 Sprig Curry Leaves
• 1 Generous Pinch Hing / பெருங்காயம்

Instructions

1. The ingredients kept in the pic are 'To Roast and Grind'.

2. The ingredients kept in this pic are 'To Temper'.

3. Pressure cook 1 cup of rice with 1.5 cups of water (you can use leftover rice too). Let it cool down and ensure the rice grains are separate, not mushy.
4. Heat a small pan, then add the peppercorns and dry roast it, till nice smell wafts. Switch off the flame and add the sesame seeds and curry leaves. Give a mix for a while, it gets roasted in the heat of the pan itself. Allow it to cool down.
5. Transfer the roasted ingredients to a dry mixer.
6. Just pulse it once coarsely, don't grind it to a fine powder. Keep by side.
7. Heat 2 tbsp of sesame oil in a pan, then add the mustard seeds. Once it starts to splutter, add the urad dal, chana dal and cumin seeds.
8. Then, add the red chilli, cashews and curry leaves. Give a quick stir, sprinkle hing and switch off the flame.
9. Now add the cooked and cooled rice.
10. Add the pulsed powder and required salt.

11. Mix it gently without breaking the rice grains.

    This Milagu Sadam Recipe tastes too good with Okra Kootu or Beetroot Poriyal.

Recipe Video

Recipe Notes

Tips for Pepper Rice Recipe

1. I cooked the rice in the water ratio of 1 into 1:5. Ensure the rice grains are separate and completely cooled, so it does not turn mushy while mixing.
2. I used sona Masoori rice, you can even use Basmati Rice or any leftover rice too.
3.  I suggest using sesame oil or ghee for tempering which lends more taste to the Pepper Rice Recipe.
4. Adjust red chilli and peppercorns as per spiciness and flavour required.
5.  Cashews can be replaced with peanuts too which gives a different nutty flavour to the rice.
6. The ground pepper powder stays good for 45 days if stored in a dry and airtight container. You can even make it in bulk and use it whenever needed. 
7. For a little tangy taste, peanut-sized tamarind can be roasted and grounded along with the other ingredients.
8. For more flavour, 2 tbsp of fried copra coconut can be added to the Milagu Sadam Recipe.

Milagu Sadam Recipe

Method for Milagu Sadam Recipe

1. The ingredients kept in the pic are ‘To Roast and Grind’.

2. The ingredients kept in this pic are ‘To Temper‘.

3. Pressure cook 1 cup of rice with 1.5 cups of water (you can use leftover rice too). Let it cool down and ensure the rice grains are separate, not mushy.

4. Heat a small pan, then add the peppercorns and dry roast it, till nice smell wafts. Switch off the flame and add the sesame seeds and curry leaves. Give a mix for a while, it gets roasted in the heat of the pan itself. Allow it to cool down.

5. Transfer the roasted ingredients to a dry mixer.

6. Just pulse it once coarsely, don’t grind it to a fine powder. Keep by side.

7. Heat 2 tbsp of sesame oil in a pan, then add the mustard seeds. Once it starts to splutter, add the urad dal, chana dal and cumin seeds.

8. Then, add the red chilli, cashews and curry leaves. Give a quick stir, sprinkle hing and switch off the flame.

9. Now add the cooked and cooled rice.

10. Add the pulsed powder and required salt.

11. Mix it gently without breaking the rice grains.

This Milagu Sadam Recipe tastes too good with Okra Kootu or Beetroot Poriyal.

Pepper Rice Recipe