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.

Milagu Jeeraga Sadam
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.
- Eat this rice only in small quantities as it is rather potent and can cause a stomach upset when eaten in large amounts.
- Do also try my recipes for Kadamba Sadam | Sambar Rice, Bisi Bele Bhat, Chintapandu Pulihora, and Coconut Rice.
Recipe for Milagu Jeeraga Sadam | Samba Sadam from Chidambaram | Pepper and Cumin Rice
Milagu Jeeraga Sadam | Samba Sadam from Chidambaram
Ingredients
- 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
Instructions
- 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.
- Set aside.
- 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.
- Mix well.
- Add the cooked rice and mix with a gentle hand.
- Offer as prasadam and serve as naivedyam with some papad and dahi.

A Spoonful of Milagu Jeeraga Sadam
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.

Chidambaram Samba Sadam | Milagu Jeeraga Sadam
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