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Authentic Coconut Pepper Rice (Tenga Milagu Sadam)

A close-up of fluffy white coconut pepper rice garnished with shredded coconut, curry leaves, and spices.
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Make this flavorful South Indian rice dish featuring rich coconut milk and sharp black pepper. It is a simple, aromatic meal perfect for a quick dinner.

Ingredients

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  • 1 cup Basmati rice
  • 1 cup thick coconut milk (homemade or canned)
  • 1 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • 1/2 teaspoon chana dal (split Bengal gram)
  • 1/4 teaspoon fenugreek seeds
  • 1 sprig fresh curry leaves
  • 2 dried red chilies, broken
  • 1 tablespoon black peppercorns, coarsely ground
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons fresh grated coconut (for garnish)

Instructions

  1. Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 20 minutes, then drain completely.
  2. In a heavy-bottomed pot or pressure cooker, heat the coconut oil over medium heat.
  3. Add the mustard seeds. When they splutter, add the urad dal, chana dal, and fenugreek seeds. Fry until the dals turn light golden brown.
  4. Add the curry leaves and dried red chilies. Stir for a few seconds until fragrant.
  5. Add the coarsely ground black peppercorns and grated ginger. Sauté for 30 seconds. Be careful not to burn the pepper.
  6. Stir in the turmeric powder.
  7. Add the drained rice to the pot and lightly toast it for one minute, stirring gently to coat the grains with the tempering mixture.
  8. Pour in the coconut milk and water. Add salt to taste. Stir once.
  9. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and cook for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender.
  10. Turn off the heat and let the rice stand, covered, for 10 minutes.
  11. Fluff the coconut pepper rice gently with a fork. Garnish with fresh grated coconut before serving.

Notes

  • For the best flavor, use thick, homemade coconut milk. If using canned, ensure it is full-fat.
  • You can substitute Basmati rice with short-grain rice, but adjust the water ratio as needed.
  • If you want a vegetarian coconut rice option, this recipe is naturally meat-free.
  • To make this a creamy and spicy rice side dish, increase the pepper slightly.

Nutrition

Find it online: https://cookerycommand.com/coconut-pepper-rice-recipe/