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Pepper Rice

21 Jan

Miriyala Annam


Rice 2 cups
Peppercorns 30
Curry Leaves 40
Sesame Seeds 4 tbsps
Salt to taste


Urad Dal 2 tbsps
Mustard Seeds 1 tbsp
Oil 2 tbsps

Method of preparation:

Heat pan on medium heat without adding any oil.
Add peppercorns, sesame seeds and curry leaves.
Roast them for 3-5 minutes and cool them down to room temperature.
Once cooled, grind them into fine powder along with salt and keep aside.

Wash the rice thrice and cook in 4 cups of water.
Mix thoroughly the above powder into rice along with little ghee.

Heat oil in a pan, add urad dal and mustard seeds.
When mustard seeds almost stop spluttering, add curry leaves and remove from heat.
Pour onto above pepper rice and give it a quick stir.
Serve with any raita.

Notes: Make more and store the excess powder in a tight container.