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A simple and aromatic South Indian rice dish made with freshly ground black pepper, cashews, and a traditional tempering. This comforting meal, often served as temple prasad, is ready in minutes.
Prepare the Spice Powder: In a spice grinder or mortar and pestle, coarsely grind the black peppercorns and cumin seeds. The texture should be slightly coarse, not a fine powder. Set this aside.
Prepare the Tempering: Heat ghee in a large, wide pan or kadai over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Fry the Dals and Nuts: Add the urad dal and chana dal to the pan. Sauté, stirring continuously, for 1-2 minutes until they turn a light golden brown. Add the cashews and continue to fry until they are also golden.
Add Aromatics: Add the broken dried red chillies and curry leaves to the pan. Be cautious as the leaves will splutter. Sauté for another 30 seconds until the curry leaves become crisp. Stir in the asafoetida.
Combine with Rice: Reduce the heat to low. Add the ground pepper-cumin powder and stir for 20-30 seconds until fragrant, ensuring it doesn't burn. Add the cooked rice and salt.
Mix and Heat: Gently toss everything together using a fork or a wide spatula. Ensure the rice grains are evenly coated with the spices without breaking them. Cook for 2-3 minutes on low heat until the rice is heated through.
Serve: Turn off the heat. Serve the Milagu Sadam hot, either on its own or with a side of papad, appalam, or a simple cucumber raita.
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A simple and aromatic South Indian rice dish made with freshly ground black pepper, cashews, and a traditional tempering. This comforting meal, often served as temple prasad, is ready in minutes.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 351.24 calories per serving with 7.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Omit the cashews entirely for a nut-free dish. You can add roasted peanuts at the end for a different kind of crunch if allergies are not a concern.
Add 1-2 tablespoons of freshly grated coconut along with the rice for a subtle sweetness and richer texture.
For a non-traditional but flavorful variation, add 2-3 cloves of finely chopped garlic to the tempering after the dals have browned.
Garnish with finely chopped fresh coriander leaves just before serving for a burst of fresh aroma.
Black pepper stimulates taste buds, signaling the stomach to produce more hydrochloric acid, which aids digestion. Cumin and asafoetida also support a healthy digestive system.
Black pepper contains piperine, a potent antioxidant that helps prevent free radical damage to your cells. Curry leaves are also a rich source of beneficial antioxidants.
The active compound piperine in black pepper has been shown to have significant anti-inflammatory effects, which can help manage inflammatory conditions in the body.
As a rice-based dish, Milagu Sadam is a good source of carbohydrates, providing a quick and easily digestible source of energy for the body and brain.
Yes, Milagu Sadam can be a healthy dish. Black pepper is known for its digestive and anti-inflammatory properties, and ghee provides healthy fats. It's a simple, wholesome meal, especially when made with brown rice. However, it is a carbohydrate-rich dish, so portion control is important.
A single serving of Milagu Sadam (approximately 1 cup or 200g) contains around 300-350 calories. The exact count depends on the type of rice and the amount of ghee and cashews used.
Absolutely. To make it vegan, simply replace the ghee with an equal amount of sesame oil (gingelly oil) or coconut oil. Both options add a delicious, authentic flavor.
Short-grain rice like Sona Masuri or Ponni rice works best. The key is to use cooked rice that has been cooled completely, preferably refrigerated for a few hours or overnight. This prevents the rice from becoming mushy when mixed.
The primary spice comes from black peppercorns. To reduce the heat, decrease the quantity of peppercorns to 1 tablespoon or even less. To increase the heat, you can add more peppercorns or a slit green chilli to the tempering.