South Indian RecipesLunchVegetarian

Milagu Jeera Curry Leaf Sadam Recipe

Name: Milagu Jeera Curry Leaf Sadam Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Indian Recipes
Ingredients: 2 cups cooked rice; 1/2 teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1/4 cup raw peanuts (moongphali); salt - to taste; 2 tablespoons whole black peppercorns; 2 teaspoons cumin seeds (jeera); 1/4 cup curry leaves; 2 tablespoons sesame (gingelly) oil

A vegetarian South Indian Recipes recipe with cooked rice, mustard seeds, white urad dal (split). Ready in 25 min, serves 2.

Curated byAditi Iyer🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs59g

Protein35g

Fats15g

Servings Scaler

Instructions

14 steps

1
To begin making the Milagu Jeera Sadam Recipe With Curry Leaves, we will first make the masala of the black pepper, cumin and curry leavesIn a preheated pan, roast the whole black peppercorns (milagu) and cumin seeds (jeera) on medium heat
mustard seeds(1/2 teaspoon)tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)curry leaves(1/4 cup)
2
Roast until you notice the cumin crackling and the color or black pepper changes slightly
tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)
3
Add the roasted milagu (black pepper) and jeera (cumin seeds), along with the curry leaves into a mixer grinder
mustard seeds(1/2 teaspoon)tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)curry leaves(1/4 cup)
4
Blend to make a coarse powder
5
Heat 1 tablespoon sesame oil on medium heat; add the mustard seeds, split urad dal and raw peanuts
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)raw peanuts (moongphali)(1/4 cup)teaspoons cumin seeds (jeera)(2)tablespoons sesame (gingelly) oil(2)
6
Allow the mustard seeds to crackle and the dal and peanuts to get well roasted
mustard seeds(1/2 teaspoon)raw peanuts (moongphali)(1/4 cup)teaspoons cumin seeds (jeera)(2)
7
Roast until the peanuts turn crisp
raw peanuts (moongphali)(1/4 cup)
8
Once the peanuts are crisp add the milagu and jeera ground mixture
raw peanuts (moongphali)(1/4 cup)
9
Stir for a few seconds
10
Add the cooked rice/ sadam and salt to taste
cooked rice(2 cups)salt - to taste
11
Add an additional tablespoon sesame oil and stir well to combine the Milagu Jeera Sadam with Curry leaves
curry leaves(1/4 cup)tablespoons sesame (gingelly) oil(2)
12
Turn heat to low cover and simmer the Milagu Jeera Sadam for 2 to 3 minutes and turn off the heat
13
Check the salt to taste and adjust accordingly
salt - to taste
14
Serve the Spicy Milagu Jeera Curry Leaf Sadam Recipe along with Mixed Vegetable Kurma or Potato & Peas Curry in Coconut Milk and a Tomato Onion Raita for a weeknight dinner, lunch or even pack into a lunch box
curry leaves(1/4 cup)

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Milagu Jeera Curry Leaf Sadam Recipe

A vegetarian South Indian Recipes recipe with cooked rice, mustard seeds, white urad dal (split). Ready in 25 min, serves 2.

Curated byAditi Iyer🇮🇳

Cook Time25 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

59g(46%)

Protein

35g(27%)

Fats

15g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making the Milagu Jeera Sadam Recipe With Curry Leaves, we will first make the masala of the black pepper, cumin and curry leavesIn a preheated pan, roast the whole black peppercorns (milagu) and cumin seeds (jeera) on medium heat
mustard seeds(1/2 teaspoon)tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)curry leaves(1/4 cup)
2
Roast until you notice the cumin crackling and the color or black pepper changes slightly
tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)
3
Add the roasted milagu (black pepper) and jeera (cumin seeds), along with the curry leaves into a mixer grinder
mustard seeds(1/2 teaspoon)tablespoons whole black peppercorns(2)teaspoons cumin seeds (jeera)(2)curry leaves(1/4 cup)
4
Blend to make a coarse powder
5
Heat 1 tablespoon sesame oil on medium heat; add the mustard seeds, split urad dal and raw peanuts
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)raw peanuts (moongphali)(1/4 cup)teaspoons cumin seeds (jeera)(2)tablespoons sesame (gingelly) oil(2)
6
Allow the mustard seeds to crackle and the dal and peanuts to get well roasted
mustard seeds(1/2 teaspoon)raw peanuts (moongphali)(1/4 cup)teaspoons cumin seeds (jeera)(2)
7
Roast until the peanuts turn crisp
raw peanuts (moongphali)(1/4 cup)
8
Once the peanuts are crisp add the milagu and jeera ground mixture
raw peanuts (moongphali)(1/4 cup)
9
Stir for a few seconds
10
Add the cooked rice/ sadam and salt to taste
cooked rice(2 cups)salt - to taste
11
Add an additional tablespoon sesame oil and stir well to combine the Milagu Jeera Sadam with Curry leaves
curry leaves(1/4 cup)tablespoons sesame (gingelly) oil(2)
12
Turn heat to low cover and simmer the Milagu Jeera Sadam for 2 to 3 minutes and turn off the heat
13
Check the salt to taste and adjust accordingly
salt - to taste
14
Serve the Spicy Milagu Jeera Curry Leaf Sadam Recipe along with Mixed Vegetable Kurma or Potato & Peas Curry in Coconut Milk and a Tomato Onion Raita for a weeknight dinner, lunch or even pack into a lunch box
curry leaves(1/4 cup)