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Samba sadam recipe
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Samba sadam recipe

Temple prasadam, jeera milagu sadam
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: Festival recipes, kovil prasadam, lunch box recipes, Pongal recipes
Servings: 2
Author: Jeyashri suresh

Ingredients

  • 2 cups cooked rice 1/2 cup uncooked raw rice
  • 1 tbsp ghee
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tbsp urad dal
  • 1 tbsp broken cashew nuts
  • Salt as needed
  • Few curry leaves

To roast and grind

  • ½ tbsp black pepper
  • 1 tsp cumin seeds
  • Few curry leaves

Instructions

  • Pressure ½ cup rice with 1 cup of water for 4 whistles. Spread this in a plate and cool this well.
  • Let this not be mushy.
  • In a pan add the black pepper and roast it.
  • When it starts popping up, switch off the flame and add the cumin seeds.
  • Let this roast for few seconds.
  • Add 3-4 curry leaves.
  • Once it is cool, pulse this into a coarse powder.
  • In the same pan add ghee and oil.
  • Add the mustard seeds, when it starts spluttering add the urad dal and cashew nuts.
  • When they turn golden brown, switch off the flame.
  • Add few chopped curry leaves, this is optional.
  • Add the coarsely ground pepper cumin powder to the rice.
  • The quantity was perfect. If you want you can powder little more and use it in rasam, later.
  • Now add this tempering | thallipu to the rice.
  • Add salt.
  • Mix everything well and evenly.
  • If you want to get the exact texture as how we get in the temple, slightly mash the rice using the back of the ladle.
  • Samba sadam is ready to serve.
  • You can pack this for lunch box. This pairs well with any raita, vadam , aviyal and kootu.

Video

Samba sadam recipe - Kovil prasadam...
Samba sadam recipe - Kovil prasadam style Milagu jeera sadam - pepper jeera rice

Notes

1. Do not add more pepper than mentioned as it will make the rice spicy.
2. The remaining pepper cumin powder, if any, can be used later in rasam.
3. Do not roast the cumin seeds for a long time as it will spoil the taste.
4. Use raw rice | sona masoori for making this samba rice. You can use basmati rice or par boiled rice too if you want.