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Aromatic South Indian rice dish seasoned with freshly ground black pepper and cumin. This simple, comforting temple-style recipe is perfect for a quick lunch or as a sacred offering.
For 4 servings
Cook the Rice
Prepare the Spice Powder
Prepare the Tempering (Tadka)
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Aromatic South Indian rice dish seasoned with freshly ground black pepper and cumin. This simple, comforting temple-style recipe is perfect for a quick lunch or as a sacred offering.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 374.11 calories per serving with 7.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Sauté finely chopped carrots, peas, or beans along with the tempering for added nutrition and texture.
Substitute white rice with brown rice, quinoa, or millets for a healthier, high-fiber version. Adjust cooking time and water ratio accordingly.
For a richer flavor, add 2-3 tablespoons of freshly grated coconut along with the rice in the final step.
Add a handful of roasted peanuts along with the cashews for an extra crunch and protein boost.
Cumin seeds are excellent for digestion, helping to relieve bloating and indigestion. Black pepper stimulates digestive enzymes, further supporting a healthy gut.
The active compound in black pepper, piperine, has potent anti-inflammatory and antioxidant effects, which can help combat cellular damage.
Both black pepper and cumin are known to have thermogenic properties, which can help boost the body's metabolic rate.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are essential for various bodily functions.
One serving of Milagu Seeraga Sadam (approximately 245g) contains around 450-500 calories, primarily from the rice and ghee.
Yes, it can be a healthy dish. Black pepper and cumin are known for their digestive and anti-inflammatory benefits. Using ghee in moderation provides healthy fats. To make it healthier, you can use brown rice and reduce the amount of ghee.
Absolutely! Leftover rice is ideal for this dish as the grains are firm and separated, which prevents the sadam from becoming mushy when mixed with the tempering.
It is delicious on its own but pairs wonderfully with appalam (papad), a simple raita (yogurt dip), or a vegetable stir-fry (poriyal).
To make it vegan, simply replace the ghee with an equal amount of sesame oil or coconut oil. The rest of the ingredients are plant-based.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of water to prevent it from drying out.