Milagu saadam

Milagu saadam is the Tamil equivalent of Black pepper fried rice. (saadam means cooked rice and Milagu means Black pepper). Milagu saadam is a special dish usually prepared in the Lord Shiva Temple (Nellaiyappar kovil)of Tirunelveli , TN , India as Pooja offering . It is easy to make and tastes wonderful. Stick to the recipe and DO NOT USE ready made PEPPER POWDER to make this dish. USE WHOLE PEPPER ONLY. Because whole pepper has a wonderful aroma.
Usually people serve 'Paruppu podi saadam' in the beginning of a feast. Instead of it Milagu saadam can also be served before serving sambar rice in a vegetarian dinner. Milagu saadam is good for digestion.

Ingredients:
Rice (Jeeraga samba / kali Jeera rice) - 1 cup
Black pepper (whole) - 1 tbsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp.
salt - 3/4 tsp
Olive oil - 1 tsp
Ghee - 1 tsp
cashew nut - 5
curry leaves - 2 sprig

Method:
Heat oil in pan . Fry mustard , cumin and pepper corn till the mustard seeds start to crackle.Put off fire and fry 1 brig of curry leaves in that heat.
Let them cool . Crush them in a small jar of the mixie /blender.
Add some salt (1/2 tsp ) to this powder.
Cook 1 cup rice with little salt (1/4 tsp) and 2 cups water.
Care should be taken so that the cooked rice is firm and all the grains remain separate.
Heat 1 tsp ghee in a pan. Roast the cashews in ghee . Switch off flame. Add 1 brig curry leaves to the same pan . Garnish the rice with this.
Mix the crushed pepper mixture with the rice thoroughly.
Do not break the rice while stirring.
Pepper fried rice is ready.

Serving suggestions:
Serve hot with 'vada kari' (a spicy stew prepared with fried lentil balls) or aviyal ( boiled mixed-veggie side dish) and appalam.

Red Capsicum Chutney

Ingredients
Red capsicum - (400 gms) deseeded and chopped
Dry red chillies - 4
garlic - 2 pearls
mustard seeds - 1 tsp
cumin - 1/4 tsp
curry leaves - 1 brig
olive oil - 1 tbsp
tamarind - cherry fruit size
salt to taste
Tomato - 1 (optional)

Method:
Heat olive oil in a pan and add mustard seeds. Once they splutter, add the cumin and fry a few seconds. Add a couple of curry leaves.
Add dry red chillies and fry for a few seconds.
Take them out.
In the same oil fry the chopped red capsicum . Add chopped tomato also , if you want more quantity.
Add the tamarind to it , sprinkle some water and close it with a lid.
Cook the capsicum till it becomes tender.
Once all fried ingredients are cool, grind with garlic and salt to taste .
No need to temper this chutney at the end.

Serving suggestions:
Serve with hot fluffy idly or chapathi or dosa.
It can be used as a sandwich spreading too.