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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
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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🇮🇳
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)
About this recipe
A vegetarian South Indian Recipes recipe with cooked rice, mustard seeds, white urad dal (split). Ready in 25 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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