I have been fascinated by this recipe for Milagu Jeeraga Sadam (Pepper and Cumin Rice) from Tamil Nadu ever since I read the recipe a few years ago. This is a new dish for me and I loved the idea of a simple rice flavoured with just cumin and pepper. As I researched it further I also came across the fact that it is also called Samba Sadam and is a prasadam at the famous Chidambaram temple.
What I loved about this recipe when I tried it was so simple to make, used so few ingredients and yet so flavourful. I also loved the heat of the pepper and can see why this flavoured rice would be so popular a prasadam.
Recipe for Milagu Jeeraga Sadam | Samba Sadam from Chidambaram | Pepper and Cumin Rice
This is the recipe for Milagu Jeeraga Sadam an oh-so-easy-to-make and yet flavourful pepper and cumin rice from Tamil Nadu. It is served as prasadam to Lord Muruga and also at the famous Chidambaram Temple where it is called Samba Sadam.
- 1/2 Cup Raw Rice (~100 gms)
- 1 tbsp Jeera, Cumin (~5 gms)
- 3/4 tbsp Pepper (~5 gms)
- 2 tbsp Ghee
- 2 tbsp Cashew Pieces
- 1 tsp Udad Dal
- 1/2 tsp Mustard Seeds
- 6-8 Curry Leaves
- Salt to Taste
Wash the rice well and add 1 cup water. Pressure cook till done. The grains should remain separate.
If the rice is wet, spread on a plate and let it air-dry.
On a low flame, dry roast the cumin and pepper separately.
Wait till the roasted spiced cool and then grind them to a fine powder.
In a heavy bottomed wok, heat the ghee.
Add mustard seeds and wait till they splutter.
Add udad dal and cashews. Stir-fry till golden brown.
Add curry leaves and stir-fry for a few minutes.
Turn off the heat.
Immediately add the pepper-cumin powder and salt.
Add the cooked rice and mix with a gentle hand.
Offer as prasadam and serve as naivedyam with some papad and dahi.
How to Make Milagu Jeeraga Sadam | Samba Sadam from Chidambaram | Pepper and Cumin Rice
- Getting the Rice Ready
- Wash the rice well under running water.
- Add 1 cup water to the rice and cook till it is ready but grains are separate. I cooked the rice in a pressure cooker in used a little less than 1 cup water for 3 whistles and then let the cooker cool completely for about 30 mins. You can also cook on open flame and then drain the excess water, if any.
- After the rice is cooked, if it still feels damp/wet, spread it on a plate and let it air-dry.
- Making the Spice Powder
- In a heavy-bottomed kadai, on a low flame, dry roast the cumin and pepper separately. The cumin should become aromatic and change colour while the pepper corns should start to pop.
- Transfer the roasted cumin and pepper into a plate and let them cool.
- Grind the cumin and pepper together to a fine powder.
- Making the Milagu Jeeraga Sadam | Samba Sadam
- In a heavy bottomed kadhai, over medium flame, melt the ghee.
- Add mustard seeds and stir-fry till they crackle.
- Add udad dal and cashews pieces and stir-fry till they turn golden brown.
- Add curry leaves and stir-fry for a few seconds.
- Turn off the heat. If you don’t the spice powder will quickly burn.
- To this temperind, add the spice powder and salt, and mix well.
- Add the cooked rice and mix with a gentle hand.
- Serve the Milagu Jeeraga Sadam | Samba Sadam with some papad and dahi.