There are so many recipes for rice, especially rice flavoured with other ingredients. Carrot Rice. Lemon Rice. Curd Rice. Tamarind Rice. Sesame Rice. Coconut Rice. Green Mango Rice.
Pepper rice is easy to make and the aroma! It is an exquisite dish, flavoured beautifully with the pepper – the flavour is so well balanced, not too hot but hot enough (it is pepper after all). Pepper here is the main ingredient, and the rice is the carrier.
This recipe has pepper as the main ingredient, with curry leaves and sesame seeds to offset the heat of pepper. The aromatic flavour of curry leaves, the mild nutty taste of sesame seeds and the sharp flavour of pepper blend into the rice giving it an irresistible authentic flavour.
Ancient Sanskrit texts from more than 3000 years ago mention black pepper, with Ayurveda advocating its importance as a spice with powerful healing properties. It is used in treatment of ailments of stomach and throat. It has anti-aging and digestive properties and is a detoxifier. One of the best home remedies for cold and flu is drinking tea made of pepper corns and ginger. Oil of pepper is used to clear the head, great for massaging aching muscles and for treating poor circulation.
Because of a blackout the photo was taken by candle light. The colour might be a bit off, but the taste was not.
This recipe originates from Saliu’s Kitchen. The post contains a wonderful discussion of pepper and its properties. Please do read it, the information is fascinating.
Take heed – this dish is about the pepper. If you use old, tired, ready-ground pepper that has been sitting on your shelves for years, your dish will suffer. Use only freshly bought, whole black pepper which you grind yourself. It will make this a dish truly from heaven.
Pepper has a sharp, pungent woody aroma and flavor that is lost when cooked for too long. Therefore adding it towards the end of the cooking will help preserve its flavor.
Miriyala Annam | Peppered Rice
Source : from Saliu’s Kitchen
Prep time: 20 mins to cook the rice which can be done beforehand or cooked concurrently with the spices
Cooking time: 10 mins to make the spice mixes
Serves: 4 – 6 people, depending how you use it
3 cups of cooked white rice (each grain should be separate)
1.5 Tbspn ghee
1 tspn cumin seeds
0.75 tspn mustard seeds
1.5 Tbspn black pepper corns
1.5 Tbspn seasame seeds
10-12 curry leaves
salt to taste
Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat, tossing them around till the flavors come out and you find a nice aroma comes. Once the sesame seeds change color you can turn off the heat and grind to a coarse powder.
Heat the ghee in a pan and add the mustard seeds and let them pop. Add the cumin seeds and let them brown. Add the cooked rice and mix it well with the spices.
Now add the ground spice powder with the salt and mix well so that the rice the spices coat the rice.
Serve hot with any gravy curry or plain rasam, pappadam and yoghurt.
We ate it with a quick fresh tomato chutney – half a dozen or so tomatoes, quartered, into a pan with a Tblspn or two of water, 1 or 2 apples diced, about an inch of ginger chopped, salt (no pepper if eating with Peppered Rice), a little sugar if the tomatoes are tart, about 1 tspn of good red wine vinegar and a drizzle of pomegranate syrup. Cook until the tomatoes are collapsed and the apples have lost their crunch. Yum.
And with some quince mash that I made in Autumn – quinces cooked overnight in a very slow oven with a sugar syrup and a spice mix including star anise and black pepper. Then mashed with a tiny bit of vinegar, and some salt and pepper. A delish ruby red chutney that keeps for ages.