Black Pepper Rice (Milagu Sadam) is a delicious South Indian-style rice dish flavored with freshly ground black peppercorns. Here is how to make it.
About This Recipe
Indian Black Pepper Rice (Milagu Sadam) is a South Indian rice preparation where leftover cooked rice is flavored with freshly ground black pepper corns, onions, curry leaves, and a few more simple ingredients. It is super easy to make, comforting, and comes together in just 15 minutes.
Serve it on its own for a satisfying and simple weekday meal or pair it up with a raita of your choice. It is also a great dish to pack for the office or school lunch box.
Ingredients & Variations
Rice – Leftover rice is the best choice to make black pepper rice. If made using fresh hot rice, it may turn mushy.
If you are making it with fresh rice, make sure to cool it down fully. The best way to cool down freshly cooked rice faster is to spread it on a baking tray and cover it with cling film. Then refrigerate for 30 minutes or freeze for 15 minutes.
Black Pepper – Use freshly ground peppers to use in this recipe. Readymade black pepper powder is not recommended.
Cashews – Cashews adds a perfect crunch. You can them with peanuts as well.
Others – You will also need vegetable oil, mustard seeds, chana dal (Bengal gram lentil), white urad dal (split skinned black lentils), curry leaves, asafetida (hing), onions, and salt.
You can skip adding onions to make a no onion no garlic pepper rice.
Add in vegetables of your choice such as green beans, carrots, green peas, bell peppers, etc to make it wholesome.
Scrambled eggs are also a great addition to this pepper rice recipe.
How To Make Black Pepper Rice
Add 1 tablespoon whole black peppercorns to a mortar and pestle and grind to make a coarse powder. Set aside.
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon chana dal, and 1 teaspoon white urad dal, and cook until they turn slightly brown (30-40 seconds), stirring frequently.
Add 10-12 curry leaves and ¼ teaspoon asafetida (hing) and let them crackle for 3-4 seconds.
Add ½ cup chopped onions and 10-12 cashew nuts to the pan and fry until they turn slightly brown (1-2 minutes). Stir frequently while frying.
Now add 2 cups of cooked and cooled rice, ground pepper, and ½ teaspoon salt and mix well.
Cook for 2-3 minutes. Check for salt and add more if needed. Serve hot.
Serve Milagu Sadam on its own or with plain yogurt or raita of your choice. You can choose from some of my favorite raita recipes – Bhindi Raita, Pomegranate Raita, Beetroot Raita, Boondi Raita, Sprouted Chickpea Raita, and Lauki Ka Raita.
You can also pack it in your school or office lunch box with raita and papad on the side.
Milagu Sadam will last for 3-4 days when stored in an airtight container in the refrigerator. Reheat in a pan or microwave until nice and warm before serving.
If you feel rice has become a little dry after refrigeration, then sprinkle a little water on top while reheating to add moisture to the rice.
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Black Pepper Rice Recipe (Milagu Sadam)
- 1 tablespoon whole black peppercorns
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (Bengal gram lentils)
- 1 teaspoon white urad dal (split skinned black lentils)
- 10-12 curry leaves
- ¼ teaspoon asafetida (hing)
- ½ cup chopped onions
- 10-12 cashew nuts
- 2 cups cooked and cooled rice
- ½ teaspoon salt (or to taste)
- Add whole black peppercorns to a mortar and pestle and grind to make a coarse powder. Set aside.
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, chana dal, and urad dal, and cook until they turn slightly brown (30-40 seconds), stirring frequently.
- Add curry leaves and asafetida and let them crackle for 3-4 seconds.
- Add onions and cashew nuts to the pan and fry until they turn slightly brown (1-2 minutes). Stir frequently while frying.
- Now add cooked and cooled rice, ground pepper, and salt and mix well.
- Cook for 2-3 minutes. Check for salt and add more if needed. Serve hot.