Pepper Rice || Miriyala Annam || Milagu Sadam || Menasu anna with step by step pics and tips. Hai friends how are you all, please stay at home, stay hygiene and eat healthy food. We all fight against this virus by maintaining social distancing. I know we have very limited groceries and vegetable available at home, do not overcook your food, do not waste food. Try to eat healthy food to boost your immunity system. Before lock down i purchased few spices, dal, vegetables like beetroot , carrot, potatoes, onions which stay for long period. Pepper rice is very tasty, spicy and aromatic rice variety prepared in jiffy with fresh or left over rice. It is very handy that we can prepare it with minimum & easily available ingredients from our pantry. We can prepare this just by adding pepper powder too but frying spices in ghee gives good taste to rice. You can also use leftover pepper masala to prepare Pepper Rasam / Miriyala charu. When serving this to your kids make sure that you add less pepper as it tends to burning in stomach because of pepper. This is my today's lunch i served it with thick curd and some papads, gold fingers(gottalu).
It is No Onion No Garlic version which we can serve as prasadam during festivals like Navaratri, Diwali. Pepper gives good relief from cough and cold, prevents gastric problems. Thing to remember is in take of pepper in more quantity will lead to stomach burning. So please take care while using it, having buttermilk, lassi will keep your tummy cool. Also check out some recipes using pepper
** Pepper Sev
** Pepper Rasam / Miriyala charu
Foodie Monday Blog Hop
Taking this aromatic pepper rice / miriyala annam to #FoodieMondayBloghop fb group's #240CookingWithRice theme. This week theme was suggested by Narmadha, she blogs at namscorner, do visit her space for super delicious, very tasty recipes from Tamil Nadu and different regions. She is very talented chef and very friendly who loves to record her tried and tasted recipes just like me :) . Check out her space for tasty veg and non vegetarian recipes from different regions, i bookmarked her gluten free brownies, carrot burfi recipes to try soon.
Let's start recipe..
Pepper Rice || Miriyala Annam
Preparation time : 10 min
Cook Time : 20 minutes
Serves : 4
Category : Rice items / Festival / NoOnion NoGarlic
Recipe Cuisine: South Indian
Main ingredient: Rice, black pepper corn
Author : Aruna SarasChandra
Ingredients
Rice - 1 glass or cooked rice - 1 bowl
Spices to grind
ghee - 1 tsp
black peppercorn - 1 tsp
cumin seeds - 1 tsp
red chilli - 3
To temper
ghee - 1 tsp
oil - 1 tsp
mustard seeds - 1/4 tsp
cumins seeds - 1/2 tsp
urad & chana dal - 1 tsp
ground nuts - 1tsp
green chilli - 1
red chilli - 2
curry leaves - 1 sprig
hing - 1 pinch
salt as per taste
Instructions
1) Wash and soak rice in water for 15 min, then cook rice by adding 1/2 of oil (if you are using leftover rice skip this).
2) Heat kadai with ghee then add pepper, cumin seeds and red chilli fry it on medium flames till it you get nice aroma and changes color.
3) Let the above cool then grind it fine powder.
4) Heat kadai with ghee and oil then add mustard seeds when it starts crackling add dals, ground nuts,jeera fry it well. Later add green, red chillies , curry leaves and hing fry well.
5) Now add half portion(adjust as per taste) of pepper powder fry for few seconds then add rice saute it well. Do not add pepper powder all at once(**check tips)
That's it our pepper rice / miriyala annam is ready to serve. Serve it with papads and curd or any fried veggies.
Tips
** Make sure rice is fluffy with separate grains, so that it taste good.
** Add some oil while cooking rice to get fluffy rice. Spread rice in wide plate after cooking, do not add hot rice.
** Grinding spices in ghee gives good aroma and taste.
** Do not add ground spice powder all at once.
** May be some ppl gets stomach burning with the use of pepper, so take care. If you feel any in case have buttermilk or lassi.
Also check other related pepper and rice varieties just by clicking the links below pic..
Pepper Rasam / Miriyala charu
Hope you like this aromatic, tasty pepper rice. Give it a try and drop your comments in inbox.
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You can also search recipe
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Thanks for visiting my blog,
Aruna Saraschandra 😊
It is No Onion No Garlic version which we can serve as prasadam during festivals like Navaratri, Diwali. Pepper gives good relief from cough and cold, prevents gastric problems. Thing to remember is in take of pepper in more quantity will lead to stomach burning. So please take care while using it, having buttermilk, lassi will keep your tummy cool. Also check out some recipes using pepper
** Pepper Sev
** Pepper Rasam / Miriyala charu
Foodie Monday Blog Hop
Taking this aromatic pepper rice / miriyala annam to #FoodieMondayBloghop fb group's #240CookingWithRice theme. This week theme was suggested by Narmadha, she blogs at namscorner, do visit her space for super delicious, very tasty recipes from Tamil Nadu and different regions. She is very talented chef and very friendly who loves to record her tried and tasted recipes just like me :) . Check out her space for tasty veg and non vegetarian recipes from different regions, i bookmarked her gluten free brownies, carrot burfi recipes to try soon.
Let's start recipe..
Pepper Rice || Miriyala Annam
Preparation time : 10 min
Cook Time : 20 minutes
Serves : 4
Category : Rice items / Festival / NoOnion NoGarlic
Recipe Cuisine: South Indian
Main ingredient: Rice, black pepper corn
Author : Aruna SarasChandra
Ingredients
Rice - 1 glass or cooked rice - 1 bowl
Spices to grind
ghee - 1 tsp
black peppercorn - 1 tsp
cumin seeds - 1 tsp
red chilli - 3
To temper
ghee - 1 tsp
oil - 1 tsp
mustard seeds - 1/4 tsp
cumins seeds - 1/2 tsp
urad & chana dal - 1 tsp
ground nuts - 1tsp
green chilli - 1
red chilli - 2
curry leaves - 1 sprig
hing - 1 pinch
salt as per taste
Instructions
1) Wash and soak rice in water for 15 min, then cook rice by adding 1/2 of oil (if you are using leftover rice skip this).
2) Heat kadai with ghee then add pepper, cumin seeds and red chilli fry it on medium flames till it you get nice aroma and changes color.
3) Let the above cool then grind it fine powder.
4) Heat kadai with ghee and oil then add mustard seeds when it starts crackling add dals, ground nuts,jeera fry it well. Later add green, red chillies , curry leaves and hing fry well.
5) Now add half portion(adjust as per taste) of pepper powder fry for few seconds then add rice saute it well. Do not add pepper powder all at once(**check tips)
That's it our pepper rice / miriyala annam is ready to serve. Serve it with papads and curd or any fried veggies.
Tips
** Make sure rice is fluffy with separate grains, so that it taste good.
** Add some oil while cooking rice to get fluffy rice. Spread rice in wide plate after cooking, do not add hot rice.
** Grinding spices in ghee gives good aroma and taste.
** Do not add ground spice powder all at once.
** May be some ppl gets stomach burning with the use of pepper, so take care. If you feel any in case have buttermilk or lassi.
Also check other related pepper and rice varieties just by clicking the links below pic..
Pepper Rasam / Miriyala charu
Also follow me on
in BetterButter
in Indiblogger
in MyTaste
Thanks for visiting my blog,
Aruna Saraschandra 😊
