Pepper Rice | Milagu Sadam

Ingredients

• 3 cups Cooked Basmati Rice (salt added while cooking, cooled down completely)
• 1 Medium Onion Finely Chopped
• 1 tsp Oil
• 1 tsp Ghee
• 1/2 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Urad Dal
• 1/4 tsp Asafoetida
• 8-10 Cashews
• 1.5 tsp Black Peppercorns
• Salt as needed
• Fresh Curry Leaves

Instructions

1. 1

   In a large pan, heat oil + ghee. Add mustard seeds, cumin seeds, urad dal and cashews.

2. 2

   As the cashews and dal begin to brown, mustard and cumin seeds splutter, add fresh curry leaves. Fry for a few seconds and add asafoetida.

3. 3

   Now add finely chopped onions and fry until light brown on low flame. Add salt as needed.

4. 4

   Meanwhile dry roast peppercorns for 3-5 mins on low flame and once cooled down, grind into a coarse powder. You could also use a mortar-pestle to powder them.

5. 5

   Add cooked, cooled down rice into the pan and the powdered black pepper. If your rice is not cooked with salt, add salt for rice now.

6. 6

   Mix well and remove from heat after a minute.

7. 7

   Serve hot with Mushroom Pepper Fry or any side dish of your choice.