Milagu Sadam/Pepper Rice is a traditional rice dish which is prepared in almost all tamil families of India. It is mostly prepared in temples and offered as prasadams. The pepper rice prepared in temples are so tasty and aromatic.I still remember having pepper rice in a temple and it was so tasty that i literally wanted to ask the recipe from the pujari himself. It was then my good friend and neighbor told that this rice is prepared in almost all the tamil households and she happily shared her recipe with me.
Pepper rice is very easy to prepare and can be made in jiffy. There’s no chopping and cutting involved so its added bonus. As there is pepper in it is best to have when you are affected with cold or fever. Here’s the recipe of pepper rice. Hope you enjoy it.
Recipe Credits:- Abirami.
- 1 cup washed and soaked raw rice.
- 2 cups water
- 1 tsp fresh crushed pepper
- 1/4 tsp of split bengal gram
- 1/4 tsp of skinned black gram
- 2 tbsp oil/clarified butter
- Salt as per taste
- few curry leaves
Wash and soak raw rice and pressure cook the rice till two whistles( as it is already soaked in water it would take less time to cook). Now in a heavy bottomed pan heat oil and add in split bengal gram and split black gram let it splutter. Then add in curry leaves let it splutter too.Once done add in pepper powder and salt mix well switch of the flame and add in the rice and mix well. Pepper rice is ready. Serve hot.
Unni-appam is a popular dessert of Kerala. Its a very simple dessert which can be made in jiffy at a very short notice. There’s a popular myth behind the making of unni-appam, well my grandma use to say when a baby starts to crawl for the first time unni-appams are made and distributed among relatives to mark his/her first step towards walking. Unni-appams are also given as prasadam (gracious gift) in one of the famous shrines in Kerala “Sabarimala Ayyiappan Temple”. Though nowadays these are easily available in Indian bakeries i always prefer to make them at home because nothing tastes better then home made food..
So here goes the recipe for Unni-appams with step by step pics. Hope you all enjoy it.
- 1 cup raw rice (200 gm).
- 1 cup+ 2 tbsp jaggery.
- 2 tbsp all purpose flour.
- 1 tsp cardamom powder.
- few coconut bits fried in ghee.
- A pinch of cooking soda.
- Coconut oil for frying.
- Unni-appam pan
Wash and soak raw rice in water for about 3 hours. By the time our rice is getting soaked lets make the jaggery syrup.In a container add jaggery and 1/4 cup of water and melt it by constantly stirring it. If you stop stirring there are chances of burning. Once jaggery is melted let it cool. Filter it with a strainer and keep aside.
After 3 hours the rice will be soaked properly so drain it”s water and grind it with the jaggery syrup, all purpose flour and cardamom powder into a very fine paste. Remove it into a container and add in fried coconut bits and cooking soda. Stir well keep aside for 2 hours.
After two hours your batter will look like this
Now heat your unni-appam pan and add in 1 and 1/2 tsp coconut oil.Once the oil is hot pour in the batter
When the bottom is golden brown flip it with the help of skewer.
Let it be golden brown from other side too. Once brown remove them in kitchen towel.
Once cooled store them in air tight container this will stay good for 3-4 days.
- The softness of appam depends on the soaking of rice. If your rice is well soaked appams will be very soft.
- Instead of coconut oil you can use ghee also.
- Instead of 2 tbsp all-purpose flour you can use one medium sized ripe banana.