Pepper Rice Recipe | Milagu Sadam | Milagu Jeeraga Sadam

• Heat a pan and add the peppercorns and the curry leaves. Dry roast them for a minute before adding the sesame seeds. Sesame seeds will take only less time for sputter. So we are going to add it after roasting pepper corns for a minute. 
• Add the sesame seeds and roast them till they are nicely brown. Switch off the flame and add them to a mixer jar. Allow the dry roasted ingredients to completely cool off before grinding
• Grind the dry roasted ingredients to a coarse powder. Tiny bits and pieces of pepper are nice to bite with rice, that’s why we grind them coarsely. Keep this ground spice powder aside.
• Spread the cooked rice on a broad plate to cool it so that the rice would be fluffy and not mushy when we mix it later 

Tempering

• Heat a teaspoon of ghee and add broken cashews and fry them till they are light brown in color. Take them aside in a bowl.
• Then again add 2 teaspoon of ghee to the pan and mustard seeds
• When the mustard seeds starts to sputter, add cumin seeds and then finally add broken curry leaves and saute them all for 10 seconds. Switch off the flame. 

Mixing the mixture with Rice

• Add the cooked rice to the tempering in pan and gently mix with a wooden spatula. Then add the ground spice powder little by little and give a good and gentle mix.
• Finally add salt and toss them all well so that salt and spice powder are nicely incorporated with the rice and tempering. 
• Add the roasted cashews and give a final mix. 
• The irresistibly aromatic Pepper rice is now ready!!! Serve the pepper rice with your favorite crisp or stir-fry vegetable and enjoy your meal