Pepper Rice
1
2-3 Servings ~ 15 Minutes
  • 2 cups of cooked white rice (each grain should be separate)
  • 1 Big Onion
  • 4-5 Cloves Garlic
  • 3/4 tsp mustard seeds
  • 1 1/2 tbsp black pepper corns
  • 1-2 Dry Red Chili
  • 10-12 curry leaves (fresh leaves only)
  • Salt to taste
  • Fresh Coriander leaves to garnish
  • 1 1/2tbsp ghee (clarified butter)

Pepper Rice

Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world’s largest producer and exporter of pepper. These peppercorns were a much-prized trade good, often referred to as “Black Gold” and used as a form of commodity money. It’s been said that no other spice has had a greater effect on world history than pepper.

Ancient Chinese and Sanskrit texts dating to more than 3000 years ago have mentioned about black pepper with Ayurvedic nutrition and Chinese medicine advocating the importance of black pepper as an important spice with powerful healing properties and used in treatment of ailments of stomach and throat. Its also considered to have anti-aging properties, good digestive and a detoxifies too. One of the best home remedies for cold and flu is drinking tea made of pepper corns and ginger. Aromatherapy oil of pepper is used to clear the head, great for massaging aching muscles and for treating poor circulation.

This exotic spice with a sharp aroma and flavor when cooked for too long, loses its flavor and aroma, so adding it towards the end of the cooking will help preserve its flavor.

I have been eating this since childhood. We used to make this when we had ailments of stomach, throat or even cold. This gives us very fast relief as there is the goodness of Onion and Garlic apart from Black Pepper. Here goes the recipe:

Method:

– Dry roast the black pepper corns in a pan for a few minutes on medium heat tossing them around till the nice aroma come out. Using a Mortar & Pastel or a mixer make a coarse powder. Keep aside.
– Heat ghee in a pan and add the mustard seeds and allow spluttering.
– Add in the finely chopped onion and garlic. Sauté till onion is translucent.
– Reduce the flame to low and break and add the dry chili and curry leaves. Sauté for a minute.
– Switch off the flame. Add the coarsely ground black pepper and salt. Mix well.
– Add the cooked rice and coriander leaves and mix well.
– Serve hot.

Note:
– Use Freshly ground pepper for the flavor.

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