Samba sadham or samba rice is a flavourful rice dish prepared with freshly ground milagu seeraga podi / pepper cumin powder. Samba rice is offered as a prasadham in few anjaneyar temples. It is a traditional recipe, which is very simple and easy to make.

Ingredients:

• 1 cup - Rice ( raw rice or boiled rice)
• 1 tsp - Milagu seeraga podi / pepper cumin powder
• Salt as needed

Seasonings:

• 1 to 1 1/2 tbsp - Ghee
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram / ulunthu
• 1 or 2 nos - Green chillies (chopped)(or use as needed)
• 10 nos - Cashew nuts
• 5 or 6 nos - Fresh curry leaves

Preparation method:

1. Wash and soak rice for 30 mins. Pressure cook rice (if using raw rice 1:2 ratio and if using boiled rice 1:2 1/2) for 3 to 4 whistles or until well cooked. Spread the rice in a wide plate and allow them to cool completely.
2. Heat oil in a pan, season with items given in the list for seasonings. Add cooked rice, milagu seeraga podi / pepper cumin powder and required salt, mix well and switch off the stove. Samba sadham is ready to serve.

Notes:

• I used boiled rice for this recipe. But you can use raw rice or basmati rice. Do not mash the rice.
• Increase or decrease number of green chillies as per your spice level.
• I have already posted how to make milagu seeraga podi in large quantity.
• To prepare this milagu seeraga powder for one time use, take 1 tsp of peppercorns, cumin seeds and roast them separately then ground it to a coarse powder along with pinch of asafoetida.