Pepper Rice (milagu sadam) is one of the quick, easy and flavorful rice made using freshly made ground pepper and jeera. When I was in UK, one of my close friend is from Andhra and she used to take Hindi class for my daughter. After Hindi class, sometimes, my daughter used to have food at her home and my daughter loved her cooking, especially Pepper rice. After coming home, she used to talk about how aromatic, tasty the pepper rice was. Then she started bugging me to make the pepper rice often, particularly after school or for the packed lunch.
Health Benefits of Black Pepper
We all know, Black pepper is one of the healthy spice. It has a powerful healing property and is used in curing stomach and throat ailments. One of the best home remedy for cold and flu is mixing a teaspoon of honey with freshly ground peppercorns. We tend to use store bought pepper powder nowadays, But for this recipe,I strongly recommend you all to use only fresh pepper corns. which brings out a nice aroma and flavor to the whole dish.
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- Tomato Rice with no onion no garlic - Quick, Simple without masala and full flavor of South Indian Spices!
- Cabbage Rice - Rice using cooked cabbage and onions
- Kovil Puliyodharai - The Puliyodharai served in the temples have a unique taste and flavor. This recipe is also commonly being referred as Iyengar Puliyodharai.
Recipe Card for making Pepper Rice
Pepper Rice Recipe | Milagu Sadham | Milagu Jeeraga Sadam
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 238kcal
Pepper Rice is one of the very simple and yummy rice made using freshly ground black pepper. This can be made using left over rice or fresh rice. Easy of digestion, good for health and tasty too. With minimum available ingredients at home, we can make this rice in jiffy.
Print Recipe
Ingredients
- 1 cup Cooked Rice 1 cup = 250 ml
- ½ tablespoon Peppercorns whole black
- ½ tablespoon Sesame Seeds
- 2 teaspoon Cashews
- 1 sprig Curry leaves
- 1 tablespoon Ghee
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
Instructions
- 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
Video
Notes
- Gingelly Oil is preferable for making this rice
- Use freshly ground pepper powder for good flavor and taste
- You can use any rice variety to make this rice, though i prefer basmati rice.
- Grated Carrot, green peas can also be added optionally to get
Nutritional Info
Nutrition Facts
Pepper Rice Recipe | Milagu Sadham | Milagu Jeeraga Sadam
Amount Per Serving (1 cup)
Calories 238
Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 0.7g4%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 0.9g
Cholesterol 25mg8%
Sodium 530mg23%
Potassium 104mg3%
Carbohydrates 45g15%
Fiber 1.5g6%
Sugar 0.8g1%
Protein 5.5g11%
Vitamin A 7.6IU0%
Vitamin C 8.7mg11%
Calcium 1.3mg0%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Pepper Rice :
- 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
- 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.
- 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
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| Pepper Rice Recipe | Authentic Andhra Pepper Rice Recipe |
