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.
Equipment
- Kadai/Fry Pan
- Blender/Mortar-Pestle
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 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
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.
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