Pepper cumin rice, milagu jeeraga sadam

Pepper cumin rice recipe, super easy variety rice for comforting cold day meal. Quick video, step by step photos.

As I have mentioned in my milagu jeeraga idiyappam post, my mom makes super quick milagu jeeraga sadam. She crushes a little black pepper and cumin seeds in ammi coarsely. The flavor that imparts when these two ingredients are crushed is really different and strong than the mixie powdered ones. She always feeds us hot rice with ghee and this crushed milagu jeeragam, salt. Nothing else, but with her hand mixed rice, it is sure a bliss to enjoy.

So I just improvised by adding a tadka to it since I am sharing this as a recipe. Do try it if you have not tried so far, it is really unbelievably tasty. Tomorrow is kanni pongal, so if you celebrate it at home, do try this one.
Want to browse more variety rice recipes and choose for the menu? Browse my Rice varieties!

Are videos more your thing?

Here’s a quick video on how to make pepper jeera rice.

How to make pepper jeera rice?

First cook rice and keep it ready as separate grains/ fluffy. Coarsely powder black pepper corns, cumin seeds. In a pan, add ghee, temper with mustard seeds, urad dal and cashews, curry leaves. Switch off and add crushed pepper, cumin seeds, salt and cooked rice. Mix to serve!

Sounds simple right? For a lazy version just crush pepper, cumin and mix with hot cooked rice, salt and ghee.

Print Pin

No ratings yet

Pepper cumin rice, milagu jeeraga sadam

Pepper cumin rice recipe, super easy variety rice for comforting cold day meal. Quick video, step by step photos.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 3 cups cooked Rice
• 1 tablespoon Black pepper
• 1 tablespoon Cumin seeds
• Salt as needed

To temper

• 2 tablespoon Ghee
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 tablespoon Cashews
• 1 sprig Curry leaves

Cook ModePrevent your screen from going dark

Instructions

• First wash & cook rice with water 1: 2 ratio for 3-4 whistles. Once cooked, cool down and separate grains by adding a teaspoon of ghee. Set aside.
• Powder 1 tablespoon of pepper and 1 tablespoon of cumin seeds coarsely.
• Heat a kadai with ghee. Temper with mustard, urad dal, cashews. Roast until golden.
• Switch off flame and add curry leaves. Tip in the powdered pepper, cumin.
• Give it a quick stir and add cooked rice with required salt.
• Mix to serve.

Video

Notes

• Make sure to powder coarsely, not fine to get a good flavour.
• Do not let the pepper and cumin get roasted. Keeping it almost raw gives a best balanced flavour without over powering.
• Peanuts, chana dal can also be added, but I like to keep it simple.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Pepper jeera rice method:

1. First wash & cook rice with water 1: 2 ratio for 3-4 whistles.
2. Once cooked, cool down and separate grains by adding a teaspoon of ghee. Set aside.
   
3. Powder 1 tablespoon of pepper and 1 tablespoon of cumin seeds coarsely.
   
4. Heat a kadai with ghee. Temper with mustard, urad dal, cashews. Roast until golden. Switch off flame and add curry leaves. Tip in the powdered pepper, cumin.
   
5. Give it a quick stir and add cooked rice with required salt. Mix to serve.
   

Notes

• Make sure to powder coarsely, not fine to get a good flavour.
• Do not let the pepper and cumin get roasted. Keeping it almost raw gives a best balanced flavour without over powering.
• Peanuts, chana dal can also be added, but I like to keep it simple.

Goes well as such. We had with Mango pachadi, appalam & it was yum.