To start making the Milagu Jeera Sadam Recipe With Curry Leaves, we are going to first make the masala of the black pepper, cumin and curry leaves
In a preheated pan, roast the complete black peppercorns (milagu) and cumin seeds (jeera) on medium warmth. Roast till you discover the cumin crackling and the colour or black pepper modifications barely.
Add the roasted milagu (black pepper) and jeera (cumin seeds), together with the curry leaves right into a mixer grinder. Mix to make a rough powder.
Warmth 1 tablespoon sesame oil on medium warmth; add the mustard seeds, break up urad dal and uncooked peanuts. Permit the mustard seeds to crackle and the dal and peanuts to get nicely roasted.
Roast till the peanuts flip crisp.
As soon as the peanuts are crisp add the milagu and jeera floor combination. Stir for a number of seconds.
Add the cooked rice/ sadam and salt to style. Add a further tablespoon sesame oil and stir nicely to mix the Milagu Jeera Sadam with Curry leaves.
Flip warmth to low cowl and simmer the Milagu Jeera Sadam for two to three minutes and switch off the warmth. Verify the salt to style and modify accordingly.
Serve the Spicy Milagu Jeera Curry Leaf Sadam Recipe together with Combined Vegetable Kurma or Potato & Peas Curry in Coconut Milk and a Tomato Onion Raita for a weeknight dinner, lunch and even pack right into a lunch field.
