Pepper Cumin Rice is a healthy dish, a South Indian style rice preparation that can be made in a jiffy. Pepper and cumin are two very popular spices in Indian cooking and their health benefits are immense.
Pepper or black pepper or pepper corn is beneficial to the body due to its anti bacterial nature. It aids digestion and also lowers the blood pressure. Similarly, cumin or cumin seeds are good for digestive disorders. Due to its detoxifying and chemo preventive properties, they are beneficial in preventing the risk of cancer cells development. Both pepper and cumin are rich in iron and regular intake helps in strengthening the immune system. Whenever someone has an attack of common flu at home, the first home remedy resorted to in our homes is the preparation of Milagu-Jeeraga Rasam. A bowl of hot rice with this rasam is said to provide instant relief. As prevention is better than cure, including our own nature’s body tonic in our daily meals will help us stay healthy with an strong immune system, free from illness.
With such health benefits, I often prepare this rice to be packed as lunch for my son and husband. They love this Milagu Jeeragam Sadam so much that most of the times they enjoy it plain sans any accompaniment. The only prep work to be done is cooking the rice. If the rice is cooked and cooled, then your lunch can be prepared in few minutes.
Cooked rice – 1 ½ cups
Pepper corns or milagu – 1 tsp
Cumin seeds or seeragam – 1 tsp
Onion – 1 small sized
Salt to taste
Ghee – 1 tbsp
Mustard seeds – ¾ tsp
Urad dal – ¾ tsp
Cashew nuts – 10
Curry leaves – few
Prep time – 5 mins
Cook time – 7 mins
Total time- 12 mins
- Dry roast pepper and cumin in a pan and powder them coarsely in a mixer jar or pound them using a mortar and pestle.
- Chop the onion finely.
- In the same pan used for dry roasting, heat ghee. Add mustard seeds and let them crackle. Add the urad dal along with cashews and sauté till they turn golden brown.
- Add the chopped onion and curry leaves. Sauté till the onions turn translucent.
- Add the rice, salt to taste and pepper-cumin powder and toss gently for 2-3 mins. Mix well such that the rice is coated well with the powder. Remove from the flame and serve.
Serve this healthy and yummy Pepper Cumin Rice with appalam/chips/pappad or any vegetable roast of your choice. Sometimes, we enjoy it plain too as it is delicious without any accompaniment.
- While cooking rice, ensure that grains are separate after cooking. Let the cooked rice cool completely before using it.
- I dry roast the pepper and cumin seeds. If you like, you can use ½ tsp of oil to roast them.
- If you like it spicier, you can increase the number of pepper corns used.
- Do not powder the pepper-jeera finely; the powder should be coarse to enjoy the real flavor.
- Also, you can tear the curry leaves instead of adding it whole
- For a variation, you can dry roast curry leaves along with pepper-cumin and powder it.