Tag Archives: Black Pepper

Pepper Idly

23 Apr

Miriyala Idli.

Black pepper corns are crushed but not powdered. They are then fried in oil along with cumin seeds and curry leaves. The fried spices are mixed with idly batter and poured into idli moulds. The idli is then steamed till done. Serve pepper idli with coconut chutney or with regular sambar.
Makes: around 4 Regular Pepper Idly and couple of baby idli’s.


Idli Batter 1 1/4 Cups
Salt to taste
Ghee few drops


Crushed Black Pepper 1/8 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5 – 7
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add all talimpu ingredients.
Fry till cumin seeds change color, remove from heat.

In a bowl, add the idli batter, black pepper cumin oil and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Pour few tablespoons of spinach idli batter in each idli mould.
Place the idli stand in steamer.
Steam the pepper idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve pepper idli with coconut chutney or with any chutney of your choice.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: Check other variations of idly here. You can also add chopped cashews in the batter.
Other Names: Pepper Idly, Miriyalu Idli.

Peppercorns Powder

12 Sep

Miriyala Podi


Peppercorns 1/3 cup
Curry Leaves 10 leaves
Whole Red Chiles 4
Tamarind 1 inch sized ball
Salt to taste

Method of preparation:

Heat an empty pan on low heat.
Add peppercorns, red chiles and roast them until aromatic.
Then add curry leaves and remove from heat.
Grind the cooled peppercorns, red chiles with tamarind and salt into fine powder.
Store tight and serve with steamed rice and ghee.

Notes: Avoid red chiles completely if you wish.

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.