Pepper cumin Rice (Milagu Jeeraga Sadam) Recipe
Milagu Jeeraga Sadam is a flavorful South indian rice dish in which the warm temperature of black pepper (milagu) blends beautifully with the earthy aroma of cumin seeds (jeeragam). It’s quick to put together and pairs splendidly with yogurt, pickle, or any curry.
Components:
1 cup cooked rice (preferably cooled or leftover rice)
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 tablespoon ghee or oil
1 small onion (thinly sliced, optional)
1/four teaspoon mustard seeds
Some curry leaves
1 dried red chili (optional)
2 tablespoons chopped coriander leaves
Salt to taste
Commands:
Roast Spices: Dry roast black peppercorns and cumin seeds one after the other in a pan over low heat till aromatic (approximately 1–2 mins). Let cool, then grind coarsely the use of a mortar and pestle or spice grinder.
Prepare Tempering: warmness ghee or oil in a pan. Upload mustard seeds and let them splutter. Add dried pink chili and curry leaves.
Sauté Onions: add sliced onions and sauté till golden brown (non-obligatory step however provides sweetness and texture).
Add Spices: upload the freshly ground pepper-cumin powder and salt. Stir for some seconds to release flavors.
Mix Rice: add the cooked rice and gently mix to coat the rice calmly with the spices and tempering. Cook for 2–3 mins on low warmness.
Garnish: turn off the heat and garnish with chopped coriander leaves.
Serving Tip:
Serve hot with undeniable yogurt, a simple vegetable curry, or pickle for a comforting meal.
Pepper cumin Rice is aromatic, mildly spicy, and clean to digest — a super brief meal that’s each flavorful and wholesome!
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