Pepper Rice is a flavourful, spicy rice dish made by tempering spices and mixing it with cooked rice and freshly crushed pepper. The rice is aromatic and nice with the crunch from the pepper corns. It is easy to cook on busy days and suits for lunch box as well.
The pepper corns are roasted and crushed coarsely before adding to rice. The spices are tempered in gingelly oil and then mixed with the rice. Each grain of rice gets coated with the flavourful tempering. You can easily make this for lunch.
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About Pepper Rice
Pepper Rice is made by roasting pepper corns and crushing them, then tempering mustard seeds, lentils, cashews and spices in gingelly oil. The cooked rice is then tossed with all these ingredients. The texture comes out light and every grain separate from each other.
Freshly crushed pepper brings nice flavour that you can't get from ground pepper powder. The mustard seeds crackle and adds aroma. The cashews turn golden and adds crunch. Also the curry leaves brings freshness to the rice and makes it even more flavourful.
Adding a pinch of pepper to any dish makes it so flavorful and is always to good include it on and off especially if you have kids who catch cold often.Try this milagu sadam recipe and let me know how you like it!
I make this pepper rice for my kids lunch box or for when we want a mild comforting meal on cold days.
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Pepper Rice Video
Pepper Rice Ingredients
- Cooked rice - I used cooked rice. It should be cooled down and grains separate from each other so it does not stick or clump up.
- Pepper corns - I used pepper corns and roasted them. Crush it coarsely and it brings nice flavour.
- Mustard seeds - I used for tempering. They crackle and add aroma.
- Split urad dal - I used for tempering. It turn golden and adds crunch.
- Chana dal - I used it along with urad dal, it is roasted and also add sweetness.
- Red chillies - I used small red chillies. They bring mild heat and colour.
- Cashews - I used for crunch. They turn golden when roasted in oil.
- Curry leaves - I used fresh curry leaves. They add aroma and freshness.
- Gingelly oil - I used for tempering spices. It bring out flavours nicely.
- Salt - I used to taste. Adjust based on your preference.
How to make Pepper Rice Step by Step
1.Heat a pan add pepper corns and dry roast it until crisp and aroma comes. Transfer to hand mortar and pestle.
2.Crush it coarsely. Heat gingelly oil in a pan.
3.Add mustard seeds,urad dal and jeera let it crackle. Then add chana dal.
4. Saute until dals turn golden. Add cashews along with curry leaves and red chillies.
5. Saute until cashews turn golden. Now add cooked rice along with freshly crushed pepper powder and required salt. Toss well and switch off.
Serve hot with curry of your choice or with any poriyal.
Expert Tips
- Roast properly - I roasted pepper corns until they are crisp and aroma comes out. This brings out the full flavour.
- Pepper - I used freshly crushed pepper just before adding to rice. This makes big difference in flavour.
- Toast - I toasted dals till they turn golden. Don't burn them or they taste bitter.
- Toss gently - I tossed rice gently with tempering so that the grains does not break.
- Use gingelly oil - I used gingelly oil as it bring out flavours best. Regular oil does not give same taste.
Serving and Storage
Serve pepper rice hot with curry or poriyal. It taste best when freshly made and warm. You can pack in lunch box and eat at room temperature. Store leftover in container at room temperature for one day and reheat before eating.
FAQS
1. Can I use store bought ground pepper?
You can but freshly crushed pepper bring much better flavour. It makes difference in taste so try to crush fresh.
2. Can I use regular oil instead of gingelly oil?
Regular oil work but gingelly oil bring out flavours better. It adds nice aroma that regular oil doesn't have.
3. Can I skip cashews?
You can skip cashews or use peanuts instead. It still taste good without them.
4. Can I make it spicy?
Yes you can add more red chillies if you like more heat. Adjust based on your preference.
5. How long does it stay fresh?
Pepper Rice stays good for one day at room temperature. After that texture change so better to eat fresh.
If you have any more questions about this Pepper Rice Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Pepper Rice Recipe
Ingredients
- 1 cup cooked rice
- ¾ teaspoon pepper corns
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- 1 teaspoon chana dal
- 2 small red chillies
- 10 nos cashews
- few curry leaves
- salt to taste
Instructions
- Heat a pan add pepper corns and dry roast it until crisp and aroma comes. Transfer to hand mortar and pestle.
- Crush it coarsely. Heat gingelly oil in a pan.
- Add mustard seeds, urad dal and jeera let it crackle. Then add chana dal.
- Saute until the dals turn golden. Add cashews along with curry leaves and red chillies.
- Saute until cashews turn golden. Now add cooked rice along with freshly crushed pepper powder and required salt. Toss well and switch off.
- Serve Pepper Rice hot with curry of your choice or with any poriyal.
Video
Notes
- Adding gingelly oil and freshly ground pepper highlights this dish so don't miss it.
- Adding crushed pepper gives nice flavour.
Kalaivani
Use coconut oil instead of gingelly oil.
Kalaivani Thirumavalavan
Use coconut oil instead of gingelly oil.