Need something that will tease the tastebuds of your Teen suffering from a cold? Try Pepper Jeera Rice.
This month I am participating in the Ssshhh Secretly Cooking Challenge, we are doing the state of Tamil Nadu and I am paired with Sujata Roy. Sujata blogs at Bater up with Sujata and she is a versatile blogger she bakes and cooks amazing food. The one recipe I desperately want to try Chilli Rasagulla but will settle for Ivy Gourd vegetable.
Sujata, as per the challenge rules, has given me 2 secret ingredients: Pepper and Cumin. I gave her ghee and cardamom; just check what she makes.
Now, I tend to forget the dates and I did it this time too. For another event the Foodie Monday BlogHop I posted Pineapple Rasam which uses these two ingredients. Once the Admins pointed out my mistake I decided to make another recipe with the Kali Mirch and jeera combo.
I finally zeroed down on two recipes: Milagu Jeeraga Sadam and the famous Milagu Jeeraga Rasam. Both have the same pepper and jeera combo, but they are Saaru, or spicy, tangy soups that can be sipped or had as an accompaniment with rice. (This is my next to-do.)
The rice lover that I am, Sadam, one hands down. Milagu Jeeraga Sadam is one of the delicious rice recipes I have come across in the Tamil Nadu Cuisine.
The additional push was that Pepper jeera rice is a rice dish that is easy to make and yet delicious!
Pepper Jeera Rice is an offering to the Gods, and it is made on many occasions, such as Saraswati Puja and Navratri. Milagu Jeeraga Sadam also lasts for one day, so if you are travelling, try carrying it.
Milagu Jeeraga Sadam revolves around 3 main ingredients they are peppercorns, jeera or cumin seeds and rice.
This recipe uses cooked rice. Most Indian recipes use the local rice varieties, but today, I am using Basmati Rice.
Ways to Cook Rice
Plain steamed rice can be cooked in 4 different ways
- by draining out the water after the rice is cooked; this is the preferred method in most Goan houses.
- I prefer to do this in the pressure cooker for rice and dal that we eat daily.
- I prefer the stovetop when cooking a pulao or when I need pre-cooked rice.
- In the microwave.
How To cook rice on the Stovetop
- Wash and drain the rice then add 1-½ times the Water for Khila Khila Chawal…
- Cook on a low flame.
- Many people say to cook covered, but every time I do that, the water boils over, and the gas burner clogs. So now I never cover my rice vessel. I let it boil half-covered.
- Once the water reaches just some bubbles on the surface of the rice, I cover my rice. Remember to keep the flame low once the water starts boiling.
- To check if the rice is done, press between your fingers and the rice will yield.
- Gently fluff the rice, then cool it.
Once the rice is cooked, making Milagu Jeeraga Sadam or Pepper Jeera Rice is simple
Since I am using peanuts or ground nuts and cashew nuts, stir-fry them in ghee in a pan until done.
The peppercorns or kali mirch take longer to release aroma, so fry them first on a low flame in ghee. Then add the cumin seeds and stir-fry until you get a delicious aroma—cool and grind.
Mix all your ingredients, and you are done.
In case you do not want to use rice to make Pepper Jeera Rice use millets like Barnyard Millet, Quinoa to make this delicious dish.
Milagu Jeeraga Sadam
Equipment
- Non-stick pan
- Vessel
- Spoons and Ladles
- chutney jar of mixer/blender
Ingredients
- 1 cup cooked rice
- 1 teaspoon ghee
- 1 tablespoon black pepper
- ½ tablespoon cumin seeds
- Salt to taste
- 10 cashew nuts optional
- 1 tablespoon peanuts optional
- 1 tablespoon Ghee to mix with rice
Instructions
- In case you are making rice fresh then let us start with washing the rice. I have used Basmati rice here.
- Rinse it at least 2-3 times in a container. (please check note 1)
- Add 1-½ times water in volume or follow instructions on the packet. We are looking for a nice grainy kind of rice here. Khila Khila Chawal…
- Cook on low flame till rice is cooked. Once cooked the rice can be pressed between your fingers and the grain will yield.
- Fluff the rice and let it cool in the container. In case you are in a hurry transfer to a plate and cool.
- As the rice is cooking in a small nonstick pan heat 1 tablespoon of ghee. Add the cashew nuts and fry till golden brown. Transfer to a bowl.
- Add the peanuts and stir fry till the peanuts are done. You will get a nice darker brown colour. Transfer to the bowl with the ghee and set aside.
- Now in the same nonstick pan on low flame add the pepper, stir for about 1 minute then add the jeera. Stir till you get a nice aroma. (I did not add the 1tsp ghee as I felt the pan had enough ghee. In case your mixture is dry add the 1 teaspoon ghee).
- Cool the pepper and jeera mix. Grind to a powder using salt to help the grinding.
- Mix the about 1 tablespoon of the Milagu Jeeraga mixture in the rice, add the peanuts and the cashew nuts and the ghee. Mix well.
- Adjust the salt and Milagu Jeeraga powder. add more ghee if needed.
- I served it paired with thick curds.
Notes
- Generally, I wash my rice in the pot I cook.
- You can also make a tempering of mustard and curry leaves in ghee or sesame seed oil.
- Add more pepper if you want spicier rice.
- If you increase the quantity of jeera it will not taste good.
Pin it for later
The other rice recipes that will interest you are
Greek Spinach Rice or Spanakorizo
Kashmiri Pulao
Tender/Raw/Unripe Jack fruit Biryani
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
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The Girl Next Door says
I love this rice! It's bliss in the event of a tummy upset. 🙂 Wakes up your tastebuds and sets them right.
ArchanaPotdar says
I like that a bliss and wakes up your tastebuds. Will use them asap.Thanks Priya.
Sujata Shukla says
Your Jeera Pepper Sadam dish looks so tasty, just perfect in any weather. This is a rice dish that I love, and I recently had some as Prasadam at a temple I visited. It was delicious, with the strong peppery flavour and the ghee and cumin all contributing to the taste.
ArchanaPotdar says
Thanks, Sujata.
Poonam Bachhav says
I love such flavorful rice dishes. This one with jeera and pepper sounds so flavorful and aromatic !
ArchanaPotdar says
Thanks.
Swati says
Pepper jeera rice is such a simple but rich in flavours rice dish. you are right, pepper in it helps to ease out cold and cough..will love to have it with plain yogurt as you said or just like that too topped with some ghee and chutney or pickle!!
ArchanaPotdar says
Thanks.
Vasusvegkitchen says
Milagu jeera rice looks very aromatic and tasty. A simple yet tasty recipe perfect for lunch box. I regularly prepare this with left over rice, loved your version. Next time I will with basmati rice ????.
ArchanaPotdar says
Thanks, dear.
Renu says
I am loving the use of freshly grounded masala in this, plus it does not call for a lot of ingredients. It is such a nice makeover for the normal steamed rice.
ArchanaPotdar says
Thanks, Renu.
Mayuri Patel says
Archana, simply love the look of milagu jeeraga sadam. Haven't tasted a rice dish with pepper and jeera as the main flavors. Definitely would love to try out this recipe. With peanuts and cashew nuts in it I'd love to enjoy this on its own.
ArchanaPotdar says
Thanks, Mayuri.
Priya Vj says
Too good a recipe ..very soothing for chill weather such as monsoon and winters. Loved ur simple yet clear presentation
ArchanaPotdar says
Thanks, Priya.
Priya Satheesh says
Love the texture of your rice... Looks super perfect! Such a flavourful, healthy and must to have rice during winter.
ArchanaPotdar says
Thanks, Priya.
Kalyani says
the jeera milagu rasam is something we make often, the rice version is new to me , Arch ! looks inviting.. my grandma always sautéed the pepper and cumin in 1/4 tsp of ghee before adding it directly, to avoid heat.
ArchanaPotdar says
Thanks for the tip Kalyani. Will follow it next time.
Lathiya says
The jeera pepper rice looks yummy. This recipe sounds easy and with the goodness of the pepper and jeera.
ArchanaPotdar says
Thanks, Lathiya.
Rafeeda - The Big Sweet Tooth says
Just so aromatic and medicinal thanks to the jeera and pepper... I love the saadams that TN cuisine has, saves your day!
ArchanaPotdar says
True, Rafeeda.
Priya says
Ohh its been such a long time that i had thia sadam. Bookmarked this for one of the weekdays dinner
ArchanaPotdar says
We do forget some foods. 😀
Sujata Roy says
I love one pot rice dishes. This cumin pepper rice sounds great. Loved your click. Rice looks superbly delicious. Loved it.
ArchanaPotdar says
Thanks.
Jayashree T.Rao says
This can be a quick fix menu too. It is ideal during winter and rainy season. Nice share Archana.
ArchanaPotdar says
Thanks, Jayashree.
Nayna Kanabar says
My family love Jeera rice it’s so simple to make but goes well with so many curries .I love the addition of the pepper .
ArchanaPotdar says
😀 Thanks.
Shobha Keshwani says
This looks simple and flavourful.. and a remedy for cold too at the same time. Nice share
ArchanaPotdar says
Thanks, Shobha.
Narmadha says
Wow. such a flavorful and healthy jeera pepper rice. Lovely presentation and it looks so delicious
ArchanaPotdar says
Thanks, Narmadha.
seema sriram says
This looks like one that will fit my husbands idea of kalanda saadam. Spicy and aromatic, I am sure I will give it a try
ArchanaPotdar says
Thanks.
Priya Vj says
This recipe reminds me off my mom . She would feed me this when I was recovering from flu or some stomach upset incident. Thanks for rekindling those memories.
ArchanaPotdar says
😀
Jayashree T.Rao says
Milagu Jeeraga Sadam is ideal for a quick meal. It looks like the cousin of Jeera rice.
ArchanaPotdar says
😀
Seema says
By the time it is Saturday, I am zapped of ideas to make for lunch. Then,the jeera milagu rice comes to rescue. Thankfully all at home love it too.
ArchanaPotdar says
I know the feeling Seema I dread weekends.
Preethicuisine says
Milaga jeeraga sadam is perfect for recharging our taste buds when the tummy is upset. One of my favourite dishes . Love the tips and tricks you have mentioned Archana.
ArchanaPotdar says
Thanks, Preethi.
Amrita Roy says
Jeera rice one of our favorite rice dish however I have never tried pepper jeera rice. I love taste of pepper so next time I will definitely try this.
ArchanaPotdar says
Thanks, Amrita.
Debbie says
What can be used in place of ghee in recipes. I'm allergic to chicken. I saw several recipes I want to try
ArchanaPotdar says
Hi Debbi, thanks for reaching out and your interest in this delicious rice recipe.
1. So Ghee is clarified butter if you want o avoid it use oil of your choice.
2. Also, there is no chicken in this recipe. As a temple offering we do not use onion, garlic or any kind of meats in it. You can safely consume this rice.
Please let me know if you need something else will love to help.