Make this easy pepper rice for dinner for a comforting meal. This pepper rice gets ready in 10 minutes with leftover ice and simple tempering. Serve with potato fry, cauliflower roast and papad. Very delicious, flavorful and a perfect treat on a cold day. Here is how to make best black pepper rice at home!
Pepper rice is an easy rice recipe seasoned with freshly pounded black pepper. The flavor of pepper shines through the rice and you will love the spicy taste here. Along with black pepper powder this rice also has a quick south Indian tempering.
Milagu sadam is one of those excellent recipes to include black peppercorns in your diet. If you want to include black peppercorns in kids diet you can easily mix a pinch of pepper powder, ghee in hot rice and serve. This pepper rice is a bit more special with tempering.
Pepper Rice- Easy Recipe With Leftover Rice.
This pepper rice gets ready in flat 5 minutes with pantry staple ingredients. If you have leftover rice you can easily use it to make this milagu sadam.
You will find this delicious rice offered in temples as well as served in weddings. It is a very easy recipe that you can make for a crowd in no time.
If you have freshly steamed rice just cool the rice thoroughly before adding the tempering. If you add tempering to the hot rice rice will turn mushy.
Pepper Rice Ingredients
Steamed and cooled rice works best for this recipe. I suggest you use any short grained rice for this recipe. If the rice is hot just spread it on a wide plate and few drops of sesame oil.Let cool for 20 minutes before using in the recipe.
Ideally freshly pounded black pepper corns works best in this recipe. You just powder 1/4 cup black pepper corn coarsely and use it as required for this rice, rasam and kootu recipes
A typical south Indian tempering of mustard seeds, urad dal, curry leaves and chana dal adds flavor to this rice. I have also added peanuts and cashew nuts.
You can use any cooking oil in this recipe but I suggest sesame oil for flavor and taste. You can also add ghee.
How To Make Pepper Rice?
To make pepper rice pound 3/4 teaspoon black peppercorns coarsely. You can also powder it in mixer grinder.
Heat a pan with 2 tablespoons oil or ghee. Temper with mustard seeds, urad dal, curry leaves and channa dal. Add peanuts and cashew nuts. Fry till the dals turn golden. Add the pepper powder and saute for a minute. Add this tempering along with oil to the cooled rice. Season with salt. Toss and mix gently. Serve hot or at room temperature. Flavor deepens as the rice cools down.
Serve pepper rice wit any vegetable fry. You can also pack this milagu sadam in lunch. It tastes very good on cooling.
Top Tips To Make Best Pepper Rice
The key for perfect textured rice is to add steamed and cooled rice. If the rice is hot while you add the tempering it will turn mushy and pasty.
Add few drops of lemon juice or sesame oil while you cook the rice to make the grains separate.
Add pepper powder as per taste. If you want spicier rice you can add 1 teaspoon pepper powder too.
The rice tastes best on cooling. The recipe can be doubled.
More Rice Recipes
How To Make Pepper Rice Step by Step
Cook and cool the rice thoroughly. You can also use leftover cooked rice.
Powder black peppercorns in a mixer grinder or mortar and pestle.
Heat 2 tablespoons oil in a pan.
Temper with mustard seeds, urad dal, chana dal, curry leaves. Add peanuts and cashews too. Fry well.
Add the pepper powder and saute well till the raw smell goes off.
Now add this tempering to the rice and mix well. Add salt to taste. Mix gently. Serve with vegetable fry or vadam
Pepper Rice Recipe
Pepper rice recipe is a delicious, easy to make flavorful rice recipe seasoned with black pepper powder. This recipe is quick to make with leftover rice and big in flavor!
- 2 cups cooked rice or 1/2 cup raw rice
- 3/4 teaspoon black peppercorn powdered
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 teaspoons urad dal
- 2 teaspoons chana dal
- 10 curry leaves
- 3 tablespoons peanuts
- 15 cashews
- salt to taste
- Cook and cool the rice thoroughly. You can also use leftover cooked rice.
- Powder black peppercorns in a mixer grinder or mortar and pestle.
- Heat 2 tablespoons oil in a pan.
- Temper with mustard seeds, urad dal, chana dal, curry leaves. Add peanuts and cashews too. Fry well.
- Add the pepper powder and saute well till the raw smell goes off.
- Now add this tempering to the rice and mix well. Add salt to taste. Mix gently. Serve with vegetable fry or vadam