Friday, October 3, 2008
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.
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
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.
Serve hot with 'vada kari' (a spicy stew prepared with fried lentil balls) or aviyal ( boiled mixed-veggie side dish) and appalam.
North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version. In TN , the rice is cooked in ...
Other names: Chicken chalna / road side stall parotta kuruma. If you stroll along the streets of Madras or any place in TamilNadu(India) ...
I am glad to release the round up for the event 'Side dish for chapathi- part 1'. The result is as follows: Total entries are 384...
Happy St.Patrick's Day! I am very glad to post something green on this day. I wish to make a post on some herb for Weekend Herb Blog...
Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The ...
Wish You all a 'Merry Christmas' and a prosperous NEW YEAR! In India , during the Christmas we used to buy and distribute these ric...
"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine" . I tasted it in som...
Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery . Please see my traditional athirasam r...
Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are se...
Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation. ...