Sailu's Network:
Indian recipes food blog with a focus on Andhra cooking
Indian Recipes food blog of Indian food, Andhra recipes, Indian vegetarian recipes and non vegetarian recipes, You will also find Indian snacks, bakes, Indo Chinese recipes, tiffin and dinner recipes.
"You can have much more sympathy for people when you take into consideration the difficult experiences they have been through. Often we only see how far people still have to go, while failing to see the greater distance they have already come."

Miriyala Annam – Pepper Flavored Rice

Print version of Miriyala Annam – Pepper Flavored Rice

Did you know that the humble, shriveled black pepper corn has a great history, status and a glorious past behind it? During its long and fascinating history, black pepper has often been more valuable than gold or precious stones and trade in pepper has been an extraordinarily influential factor in ancient history. When Barbara of Tigers & Strawberries announced the theme “Ancient Spices” for her food event “The Spice is Right”, the first thought that came to my mind were Sesame Seeds and Black Pepper Corns. Since I had already blogged about sesame seeds in one of my earlier posts “Nuvvulu Annam”(sesame flavored rice), I decided to blog about Black Pepper which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices.

Black Pepper, whose name is derived from the Sanskrit word Pippali and Latin name Piper Nigrum meaning pepper black, is native to Malabar, the Western Coast of South India(Kerala). Black Pepper was a valuable spice during ancient times and was used as a currency to trade between east and west. It’s been said that no other spice has had a greater effect on world history than pepper. The term ‘peppercorn rent’ actually came from rent which was paid in the form of pepper during the middle ages and that often a man’s wealth was measured by his accumulation of pepper. So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of pepper was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome, soldiers being paid in pepper for a successful campaign, dowries of pepper given and it was also used as a sacred offering. Read more about the fascinating history of black pepper and how to select, store and tips on cooking with 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 detoxifier too. One of the best home remedies for cold and flu is drinking tea made of pepper corns and ginger. Aromatheraphy 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, pungent woody 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. To bring out the sharp flavor of black pepper, I prepared Miriyala Annam or Pepper Flavored Rice with pepper being the main ingredient and curry leaves and seasame seeds were used to offset the heat of black pepper.Hints of the aromatic flavor of curry leaves, mild nutty taste of seasame seeds and the sharp flavor of pepper blended into the rice giving it an irresistable authentic flavor.

Miriyala Annam (Pepper Flavored Rice) Recipe

Ingredients:

3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen. Once the seasame seeds change color you can turn off the heat and make a coarse powder.

Heat ghee in a pan and add the mustard seeds and let them pop. Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering. Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well. The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste. Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

Note: Use only fresh pepper corns and not pre-ground black pepper powder as it won’t serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder. If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground pepper corns, I repeat..:)

Miriyala Annam or Pepper Flavored Rice is my entry to “The Spice is Right” – Ancient Spices” food blog event started by Barbara of Tigers & Strawberries.

Miriyala Annam – Pepper Flavored Rice Recipe

Prep time: min
Cook time: min
Main Ingredients:

Did you know that the humble, shriveled black pepper corn has a great history, status and a glorious past behind it? During its long and fascinating history, black pepper has often been more valuable than gold or precious stones and trade in pepper has been an extraordinarily influential factor in ancient history. When Barbara of […]

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:
Follow me on Google Plus by visiting my profile

By • Apr 15th, 2006 • Category: All Recipes, Andhra Recipes, Indian Rice recipes, Indian Vegetarian Recipes

  • http://www.blogger.com/profile/19316775 Lakshmi

    nice one sailu. pepper flavoured rice. such nice recipes you come up with.
    and by the way all the best for july, i saw your name in the listing of mahanandi. sorry, I wouldn’t be there, going to Hyderabad to visit my parents.

  • http://mtastes.blogspot.com/ Lera

    Sailu, it brings back memories of my Grandma ,who would often do this …This Pepper & curry leaves flavoured rice is sure going to be on the top of my list to try…just ,the very Name sounds so aromatic !especially when you have it with Ghee,there’s nothing to beat..:)

    Have a great weekend! Cheers!

  • http://www.blogger.com/profile/17884063 ramya

    very stimulating and can feel aroma on seeing pictures.I id your green eggplant and gongura leaves in my today’s posting
    Best wishes.

  • http://www.blogger.com/profile/18256134 Ulla

    looks so good I must try it!

  • http://www.blogger.com/profile/2432366 Santhi

    I have never had this rice……
    Sound very interesting and full of flavor!!!!!!!

  • http://www.blogger.com/profile/19469995 Vineela

    Hi Sailu,
    Picture is really good with the lady grinding.
    My grandmother used to give us with hot rice and powdered pepper ,salt and ghee if we r suffering from throat conjestion.
    Really nice post .I got those memories back after seeing this post.Nice Post.
    Vineela

  • http://www.blogger.com/profile/16426366 Tanuja

    Hi sailu,

    Nice spicy rice item naaku naa delivery time gurtu vachindi miriyala annam recipe chudagane mom used to feed me this every day. She used to say miriyallu heals our body and keeps it fit.

    I feed my kids when ever they have cold. Nee lady bomma tiragali tiputu super ga undi:)

  • http://www.blogger.com/profile/18003345 piriyamudan amma

    Informative blog! great work!

  • http://www.blogger.com/profile/16413188 Ashwini

    Sailu I loved the photo. Very creative. It felt as if the lady was sitting there to grind the peppercorns. I love pepper so I will try this one…

  • http://www.blogger.com/profile/17277434 Menu Today

    Hi Sailu,
    Nice Picture. I too Make this in same procedure.

  • http://www.blogger.com/profile/17869651 KrishnaArjuna

    Great recipe Sailu! Nice picture especially the doll is real cute!

  • http://www.blogger.com/profile/15294050 RP

    Happy to learn a lot about the everyday spice, black pepper. All your rice recipes are great. Have to try one by one.

  • http://www.blogger.com/profile/9653254 Sury

    That looks great, Sailu. I know I am going to like it. Will try out and let you know :)

  • http://www.blogger.com/profile/19316568 Saffron Hut

    cute, really cute :) that doll is just adorable. Lovely recipe with peppers.

    cheers!

  • http://www.blogger.com/profile/11528342 MM

    Wonderful! My kind of rice – savoury, spicy, yums!

  • http://www.blogger.com/profile/13003868 Gourmet

    Wow!!
    Simply and very spicy!!!
    I’m gonna trying this night… ;-)
    Great recipe!

  • http://www.blogger.com/profile/11513505 Paz

    I enjoyed reading about the history of the black pepper. Your recipe looks good! Thanks!

    Paz

  • http://www.blogger.com/profile/9165156 shammi

    Sailu, how gorgeous! This seems like a more authentic recipe than the one I have – which basically just ended up being pulihora. I’ve got to try this!

  • http://www.blogger.com/profile/13013007 Jasmine

    What a great recipe!

    When my foot is better (and I can stand again) I’ll have to make this.

    j

    Get well soon,Jasmine. 

  • sankeertha

    hey what a recipe
    thats the best thing i had
    and yes the fresh peppercorn is the best thing
    what flavor and taste
    thanks a million

  • Kiran

    Hi Sailu,
    Very tempting recipe..cool presentation..the doll is so cute..
    I am gonna make this tonight..

  • Pingback: Peppered Rice: A recipe from Sailus Kitchen « A Life (Time) of Cooking

  • meena sekhar

    the best place for telugu people to keep our food culture intact

  • Sylvia

    hey there, have you heard of Curry: A Tale of Cooks and Conquerors by Lizzy Collingham? I’m reading it at present and just read about the introduction of the chili pepper to India by the portuguese…anyway, it made me crave some indian food eye candy, so i came back to your site to check it out–haven’t been in awhile but i’ll be sure to stop by daily from now on!! so incredible, thank you!

  • Ram

    Hi sailu garu
    we are great fan of your recepies……….can you pl post some recepies which can be made with previous day rice(saddi annam)…we got bored with eating pulihora,popuannam etc………thnx for your postings…………..

  • Ram

    hi
    i tried this recepie today……………it was so good……..thnx sailu garu