Samba sadam recipe

Samba sadam recipe – Pepper jeera rice – Simple no onion no garlic samba sadam recipe – Tamilnadu kovil prasadam recipe with full video and step-by-step pictures.

This is a very simple rice variety. We can make this for aadi perukku and Kannu pongal too. Recently we had a week of Kanda Shasti celebrations at the Hindu temple in Hongkong. I went everyday evening. Daily one of us will be taking a prasadam to the temple. I was asked to bring samba sadam on one of the days. After neivedyam we all had a spoon of it. Everyone loved it so much and asked me whether I have this recipe on my website. Since it is a very basic recipe, I never thought of posting this one. But later realized, that I should document this here. This will be helpful for others and also for me for future reference, especially for measurements.

You can pack this for lunch box too and pair this with simple kootu or aviyal or a raita too. I used raw rice for this recipe. For neivedyam we usually use raw rice, also called pacharisi. You can make this with parboiled rice or basmati rice or the aromatic seeraga samba rice too. You can make this for Navaratri neivedyam too. Also instead of rice, you can use millets for making this samba sadam

Also check out other no onion no garlic, lemon rice recipe, kadugu sadam, kopparai sadam and thakkali sadam recipe

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Samba sadam recipe

Temple prasadam, jeera milagu sadam

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Festival recipes, kovil prasadam, lunch box recipes, Pongal recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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 style Milagu jeera sadam - pepper jeera rice

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

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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.

• Pressure ½ cup rice with 1 cup of water for 4 whistles. Spread this on 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 a 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 a lunch box. This pairs well with any raita, vadam , aviyal, and kootu.

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 parboiled rice too if you want.