Milagu rice, also known as pepper rice, is a South Indian dish that is made by cooking rice with black peppercorns and other spices. It is a simple and flavorful dish that is often enjoyed as a main course or as a side dish. The rice is typically cooked with ghee or oil, along with mustard seeds, urad dal, curry leaves, and black peppercorns. The spices add a spicy and aromatic flavor to the rice. Milagu rice is often served with raita or yogurt for a complete meal.
Milagu Rice is a comforting South Indian pepper rice. Soft, fluffy rice is gently tossed with a fragrant, homemade coconut and dal powder. Bengal gram dal and urad dal are lightly browned to develop a nutty crunch. They are then ground together with toasted coconut. Coarsely crushed pepper blooms in ghee with golden cashews. Everything is mixed over low heat with salt until perfectly coated—warm, peppery, and richly aromatic. Serve hot with crisp papad.
Milagu Rice Recipe
Milagu Rice
Discover the delicious flavors of Milagu rice, a South Indian dish made with black peppercorns and aromatic spices. Perfect as a main or side dish!
4
servings30
minutes40
minutesIngredients
Rice – 1 cup
Black Pepper – 1 tablespoon
Ghee – 2 tablespoons
Oil – 1 teaspoon
Coconut Gratings – 1 tablespoon
Bengal Gram Dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cashew Nuts – 10
Salt – 1 teaspoon or as per taste
Directions
- Cook the rice until it is soft, but not mushy.
- In a kadai, heat one teaspoon of oil and fry the bengal gram dal and urad dal until they are light brown. Transfer them to a plate and set aside.
- In the same kadai, add the coconut gratings and fry them for a few minutes. Transfer them to another plate and let them cool down.
- Combine the coconut and the fried dals in a blender and grind them to a fine powder. Coarsely crush the pepper.
- In another kadai, melt the ghee and fry the cashew nuts until they are golden. Add the pepper powder and fry for just a second.
- Add the cooked rice, the ground dal and coconut powder, and salt to the kadai. Gently toss everything together over low heat.
- Serve with papad and enjoy!