Milagu Jeeraga Sadham with step by step pictures and video. The first time we tasted this milagu jeeraga sadham was at the Porur Ramanatheeswarar Sivan temple and we all liked it very much. The next day itself, I tried this rice and packed it for my husband's lunch box. It tasted exactly the same. It is a very healthy dish and has been on my list for a long time. Recently I shared Milk rava kesari and thattapayaru sundal and a few videos for Navaratri and today decided to prepare this milagu jeeragam rice to share in my blog along with the video.
This rice is simple and quick to make with a very few ingredients. For this milagu jeeraga sadham use ponni raw rice, which has a unique texture that is perfect for rice dishes like coconut rice, lemon rice, tamarind rice. If it is not available in your place you can use basmati rice or any other millets. To get the real flavour and taste, freshly ground pepper cumin powder is important. The black pepper, cumin and a few curry leaves are dry roasted and then powdered in a mixer jar. There is no need to add any other extra flavours for this rice. This rice is delicious when tempered with ghee. You can also use coconut oil. When it comes to rice varieties we usually add cashew nuts or peanuts, but in this recipe I did not include. You can roast cashew nuts along with the chana dal for additional flavour. Now let's see how to prepare milagu jeeragam rice with step by step pictures and video. Please subscribe to my channel Virundhombal and share your comments.
Similar rice recipes
- Maa Vilakku
- Aval Payasam
- Rice Payasam
- Moong dal Payasam
- Brown rice Sweet Pongal
- Green gram Sweet Sundal
- Sarkkarai Pongal - Sweet Pongal
- Paal Payasam - Milk Kheer
- Samba Aval Sarkkarai Pongal
Pepper Cumin Rice - Milagu Jeeraga Sadham Recipe Details
Prep time : 10 minutes
Cook time : 5 minutes
Serves : 2
Category : prasadam/rice varieties
Author : Muthulakshmi Madhavakrishnnan
- 1/2 cup ponni raw rice
- 1 cup water
- 1 tbsp pepper
- 1/2 tbsp cumin
- few curry leaves
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 1 tsp chana dal
- 4 tsp ghee
- salt to taste
Take the rice in a vessel. Rinse and drain the water. Add it to a pressure cooker along with 1 cup of water and pressure cook for 2 whistles. Allow the pressure to settle down naturally.
Open the pressure cooker and transfer the rice to a plate. Add 1 tsp ghee over the rice and gently fluff the rice with a spoon or ladle.
Heat a kadai and add pepper. After a few seconds add cumin and roast well on low heat. When you get a nice aroma, transfer it to a plate. Next add a few curry leaves and roast until crisp. Allow the roasted ingredients to cool down and add it to a mixer jar. Grind it coarsely.
Heat ghee in a kadai and add mustard and urid dal. Then add chana dal. Allow them to crackle. When chana dal turns golden brown, add curry leaves. Now add the cooked rice, required quantity of coarsely ground pepper cumin powder and required salt.
Mix well for a few minutes until the rice is coated well with the pepper cumin powder.
Turn off the heat and close it with a lid for a few minutes leaving a small gap, so that the flavours will blend well with the rice. Adjust the pepper cumin powder according to your taste.