Pepper Rice | Milagu Sadam

Amazingly flavorful and simple one-pot rice recipe - Pepper Rice with step-wise pictures. Milagu Sadam is an easy lunch or dinner recipe, especially if you have leftover rice.

Today I am sharing a simple one-pot rice recipe that comes together very quickly. So you can see that I am still on a pepper high with another pepper flavored recipe, following Mushroom Pepper Fry. Pepper Rice or Milagu Sadam is amazingly flavorful and mildly spiced with roasted, powdered black pepper. Over the weekend when I planned to use the fresh mushrooms to make the side dish, my original plan was to make Jeera Rice. While it would have been mild and just perfect with a spicy peppery side dish made with mushrooms, I wanted something different and ended up making Pepper Rice.

Growing up Basmati rice was a rare commodity in our middle-class kitchens and if anything, we got a KG once every two or three months. All variety rice recipes were made with regular cooking rice and as far as I can remember Amma made Biriyani also with regular Ponni raw rice. These days, Basmati rice is easily available and cost is not a concern thankfully. Since it pictures well, I end up using it for my variety rice recipes. But I am sure this Pepper Rice will just be as delicious even with Sona Masoori or any other raw rice variant.

In this Pepper Rice recipe, I have used part ghee and part oil to fry the spices and it lends a mild beautiful flavor to the rice as well. It is very easy to make, since all you have got to do is make a South Indian tempering. I added onions to my milagu sadam as I love the flavor of lightly golden fried onions, but it is totally fine to skip them. Instead of using store-bought pepper powder, I dry roasted black pepper and coarsely powdered them in a blender. With fresh curry leaves and roasted cashews, it is both fragrant and delicious. Only thing to keep in mind is that the rice has to be cooked and cooled down properly. If you have leftover rice, there is no simpler variety rice recipe than this!

How to make Pepper Rice | Milagu Sadam –

📖 Recipe

Pepper Rice | Milagu Sadam

Ramya

Amazingly flavorful and simple one-pot rice recipe - Pepper Rice with step-wise pictures. Milagu Sadam is an easy lunch or dinner recipe, especially if you have leftover rice.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Tamilnadu Recipes

Servings 2 people

Calories 180 kcal

Equipment

• Kadai/Fry Pan
• Blender/Mortar-Pestle

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 3 cups Cooked Basmati Rice salt added while cooking, cooled down completely
• ▢ 1 Medium Onion Finely Chopped
• ▢ 1 teaspoon Oil
• ▢ 1 teaspoon Ghee
• ▢ ½ teaspoon Mustard Seeds
• ▢ 1 teaspoon Cumin Seeds
• ▢ ½ teaspoon Urad Dal
• ▢ ¼ teaspoon Asafoetida
• ▢ 8-10 Cashews
• ▢ 1.5 teaspoon Black Peppercorns
• ▢ Salt as needed
• ▢ Fresh Curry Leaves

COOK MODEPrevent your screen from going dark

Instructions

 

• In a large pan, heat oil + ghee. Add mustard seeds, cumin seeds, urad dal and cashews.
• As the cashews and dal begin to brown, mustard and cumin seeds splutter, add fresh curry leaves. Fry for a few seconds and add asafoetida.
• Now add finely chopped onions and fry until light brown on low flame. Add salt as needed.
• Meanwhile dry roast peppercorns for 3-5 mins on low flame and once cooled down, grind into a coarse powder. You could also use a mortar-pestle to powder them.
• Add cooked, cooled down rice into the pan and the powdered black pepper. If your rice is not cooked with salt, add salt for rice now.
• Mix well and remove from heat after a minute.
• Serve hot with Mushroom Pepper Fry or any side dish of your choice.

Nutrition

Nutrition Facts

Pepper Rice | Milagu Sadam

Amount per Serving

Calories

180

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Rice Recipes

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Detailed step-wise picture recipe of making Pepper Rice | Milagu Sadam –

In a large pan, heat oil + ghee. Add mustard seeds, cumin seeds, urad dal and cashews.

As the cashews and dal begin to brown, mustard and cumin seeds splutter, add fresh curry leaves. Fry for a few seconds and add asafoetida.

Now add finely chopped onions and fry until light brown on low flame. Add salt as needed.

Meanwhile dry roast peppercorns for 3-5 mins on low flame and once cooled down, grind into a coarse powder. You could also use a mortar-pestle to powder them.

Add cooked, cooled down rice into the pan and the powdered black pepper. If your rice is not cooked with salt, add salt for rice now.

Mix well and remove from heat after a minute.

Serve hot with Mushroom Pepper Fry or any side dish of your choice.

Note –

• You can use any type of cooked rice, it works best when the rice is completely cooled down.
• Adjust spices as per preference.

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