### TranslatedIngredients: 2 cups Cooked rice,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/4 cup Raw Peanuts (Moongphali),Salt - to taste,2 tablespoons Whole Black Peppercorns,2 teaspoons Cumin seeds (Jeera),1/4 cup Curry leaves,2 tablespoons Sesame (Gingelly) Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Milagu Jeera Sadam Recipe With Curry Leaves, we will first make the masala of the black pepper, cumin and curry leavesIn a preheated pan, roast the whole black peppercorns (milagu) and cumin seeds (jeera) on medium heat. Roast until you notice the cumin crackling and the color or black pepper changes slightly.Add the roasted milagu (black pepper) and jeera (cumin seeds), along with the curry leaves into a mixer grinder. Blend to make a coarse powder.Heat 1 tablespoon sesame oil on medium heat;  add the mustard seeds, split urad dal and raw peanuts. Allow the mustard seeds to crackle and the dal and peanuts to get well roasted.Roast until the peanuts turn crisp.Once the peanuts are crisp add the milagu and jeera ground mixture. Stir for a few seconds.Add the cooked rice/ sadam and salt to taste. Add an additional tablespoon sesame oil and stir well to combine the Milagu Jeera Sadam with Curry leaves. Turn heat to low cover and simmer the Milagu Jeera Sadam for 2 to 3 minutes and turn off the heat. Check the salt to taste and adjust accordingly.Serve the Spicy Milagu Jeera Curry Leaf Sadam Recipe along with Mixed Vegetable Kurma or Potato & Peas Curry in Coconut Milk and a Tomato Onion Raita for a weeknight dinner, lunch or even pack into a lunch box.
