Milaghu Sadham

I have never heard of this rice before until Pooh mentioned it to me. When I told her I was doing a leftover rice segment, she got very excited and told me about so many recipes that I should have written them down. My introduction to other Indian cuisines is very limited since I have only been to two other states in my life other than my own – Tamil Nadu and Assam. I visited Guwhati in Assam in 2008 when I was a student but I did not have the opportunity to explore the city back then. When I lived in Chennai for my job, most of my time was spent going to work and coming back to the hostel. My hostel food was so-so, but they never made any special items that were noteworthy. They had the same weekly menu that they stuck too, that I miss now. I did not realize how comforting it would be to eat while someone else cooked. There was always fresh food on the table. I didn’t need to plan, I didn’t need to grocery shop, I didn’t need to spend hours trying to come up with recipes that Arlo wouldn’t spit out and I didn’t have to go to three different stores every time I grocery shopped.

So Pooh supplied me with a few recipes and this was the one that I tried out as soon as she sent me. We were all suffering from a bad cold that didn’t seem to die down. We needed something strong to get all the ‘stuff’ out of your noses. So I decided to make this. While I was making this I underestimated the power of the peppercorns. So I suggest you use lightly rather than liberally. VJ liked it very much, but asked me to use the black pepper very little next time. I think he liked the cashews that I added very much. Pooh suggested to make with Ghee for an extra kick, so I did. The Ghee added a very rich taste that makes you want to take another bite. I expected the taste to close to Jeera Rice but it wasn’t. If you are a Tamilian and you make this differently, I entirely blame Pooh for giving me the recipe that way. Pooh doesn’t give exact measurements so I have to guess and make half the time. But the recipe turned out amazing. You can add a side of tomato chutney, sambar or any other plain chutney that isn’t too spicy.

Ingredients

Rice – 4 cups

Ghee – 3 tablespoons

Urad Dal – 1 tablespoon

Mustard Seeds – 1 tablespoon

Cashews – a handful

Cumin Seeds – 1 teaspoon

Curry Leaves – a twig (optional)

Salt – As needed

For Podi:

Black Peppercorn – 1 tablespoon

Cumin Seeds – 2 teaspoons

How to Make

Step 1: In a small pan add the black peppercorn and cumin seeds. Dry roast them until a pleasant fragrance starts coming. Add these to a blender jar and keep aside.

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Step 2: Once they cool down, blend it into a coarse powder.

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Step 3: In a large pan, once hot add the ghee. As the ghee melts, add urad dal. Fry until they start to change color. Add the mustard seeds and fry for thirty seconds. Now add the cashews and keep frying as they start to brown. Now add the cumin seeds. As they start to splutter add curry leaves.

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Step 4: Now add the coarse powder of the peppercorn and the cumin and mix it well. Add salt, mix it and then add rice.

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Step 5: Mix it well until it all is together. Serve with pickle or sambar of your choice.