Tag Archives: Cumin Seeds

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.

Hot Cumin Seeds Rice

2 Jun

Jeera Annam.

Cumin seeds are roasted and ground into powder with spices. Steamed rice or leftover rice is tempered with urad dal and spices. Hot cumin seeds rice is usually served with big scoops of yogurt aside or with cucumber raita.
Makes: around 1 – 2 Servings of Hot Cumin Seeds Rice.


Steamed Rice 2 Cups
Cumin Seeds 1 1/2 Tbsps
Green Chiles 2
Red Chile Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Roast cumin seeds in pan till aromatic or until they turn golden brown.
Grind cumin seeds, red chile powder and salt into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order along with green chiles.
When urad dal changes color, stir in steamed rice, ground cumin seeds powder and salt.
Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve hot cumin seeds rice with any raita or with a glass of buttermilk or with a huge dollop of plain yogurt.
Notes: Make sure not to over cook the rice once its added to the pan, else it becomes dry.

Suggestions: If the rice is not spicy enough, add more green chiles or the red chile powder.
Variations: You can also use leftover rice. Add a tbsp of lemon juice if desired.
Other Names: Hot Cumin Seeds Rice, Jeera Annam.

Spicy Cabbage with Cumin

27 Aug

Cabbage Vepudu.

Cabbage is chopped up and cooked in tempered oil till soft. A freshly blend of spices is made with cumin seeds and red chiles. Cooked cabbage is seasoned with the spice blend just before removing from heat. Serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Cabbage with Cumin


Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.

Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Notes:Grind cumin seeds and red chili as a fresh blend of spices for maximum flavor.

Suggestions: If the cabbage is not cooked properly, put it back on heat and cook covered till done. Adjust the spice with red chiles or green chiles.
Variations: You can also add a few drops of tamarind extract for sourness.
Other Names: Spicy Cabbage with Cumin, Jeera Karam Cabbage Vepudu.

Jal Jeera

1 Jan

Jal Jeera.

Jal Jeera is a famous North Indian beverage served during summer time. Jal means water and jeera means cumin. Mint leaves are blended with water and strained. The water is then mixed with cumin powder and other spices. Jal jeera is served cold with a hint of lime juice in it.
Makes: 2 Servings of Jal Jeera.


Freshly Roasted Cumin Powder 1 tsp
Mint Leaves 10 – 15 Leaves
Black Pepper Powder 1/4 tsp
Black Salt a Pinch
Freshly Squeezed Lemon Juice 1 tsp
Salt to taste

Method of preparation:

Mix mint leaves with a cup of water.
Blend the mint leaves, strain and collect the water.

To the collected water, add the remaining ingredients and mix well.
Add around 2 glasses of water to dilute the above mixture.
Shake well and pour onto glasses having a handful of ice.
Serve jal jeera as a beverage.
Notes: Make sure to blend the mint leaves well to retrieve all the essence.

Suggestions: If the jal jeera is not spicy enough, add more pepper powder. For more tangy flavor, add amchur powder or add more lemon juice.
Variations: You can also add a small piece of ginger while adding the mint leaves for more heat.
Other Names: Jal Jeera. Jhal Jeera, Cumin Mint Drink.

Jeera Rice

14 Nov

Jeera Rice.

Jeera rice or cumin flavored rice is a simple rice preparation made with cumin seeds. Its a famous accompaniment to any gravy curry offered in almost all the restaurants. Cumin seeds are briefly fried in ghee or oil to extract all the flavor and then soaked basmati rice is cooked in the tempered oil till soft and fluffy.
Makes: 3 Servings of Cumin Rice / Jeera Rice.


Basmati Rice 1 1/2 Cups
Onion 1 Medium
Cumin Seeds 1 – 1 1/4 tsps
Ghee or Oil 2 tsps
Salt to taste

Method of preparation:

Peel and finely chop the onion.
Soak basmati rice in water for at least half an hour.
Strain the soaked basmati rice and keep aside.

Heat ghee in a pan, add cumin seeds and fry for few seconds.
Stir in chopped onion and fry till onion turns light golden brown.
Add strained basmati rice and fry for half a minute.
Pour 2 1/4 cups of water into the pan and season with salt.
When water comes to a boil, cover and simmer till all the water has been absorbed.
Fluff the rice with fork and serve jeera rice with any gravy curry.
Notes:Make sure to cook the rice right.

Suggestions:If the rice is not cooked well, sprinkle few tablespoons of water into the rice and cook covered on low flame till done.
Variations: Rice can also be cooked in lots of water till 70% done and strained. Its then added to tempered oil along with half a cup of water and cooked till done. Chopped cilantro and fried cashews can be used as a garnish.
Other Names:Cumin Flavored Rice, Jeera Rice.