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Recipes  >  Nei Milagu Sadham (Temple Style)

Nei Milagu Sadham (Temple Style)

Nei Milagu Sadham is a traditional South Indian temple-style rice made with fragrant ghee and freshly crushed black pepper. Simple ingredients, bold flavor. Using Premium Akshaya Gold rice gives a soft, fluffy texture that absorbs the richness of ghee and the heat of pepper perfectly. This comforting dish is ideal during fasting days, rainy evenings, or whenever you crave authentic prasadam-style food.
Ingredients Quantity
Premium Akshaya Gold rice (rinsed & cooked) 2 cups
Ghee (pure cow ghee preferred) 3 tablespoons
Whole black pepper 2 teaspoons
Cumin seeds 1 teaspoon
Cashew nuts 10 nos
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Curry leaves 1 sprig
Dry red chilli 1-2 nos
Hing (asafoetida) A pinch
Salt To taste --

Easy Nei Milagu Sadham Recipe Instructions

1. Cook the Rice

Cook Premium Akshaya Gold rice until soft but separate. Spread on a plate and allow it to cool slightly.

2. Prepare Pepper-Cumin Mix

Coarsely crush black pepper and cumin seeds using a mortar and pestle. Do not powder too fine - texture gives authentic temple taste.

3. Temper the Ingredients

Heat ghee in a heavy pan. Add cashews and fry until golden. Remove and keep aside.

In the same ghee, add mustard seeds and let them splutter. Add urad dal and sauté until light golden.

4. Add Aroma

Add dry red chilli, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.

5. Add Pepper Mix

Add the crushed pepper-cumin mixture and sauté on low flame for 30–40 seconds. Do not burn.

6. Mix with Rice

Add cooked rice and salt. Gently mix so the rice gets evenly coated with ghee and pepper.

7. Final Touch

Add fried cashews and mix lightly. Serve hot with extra ghee drizzle on top.
Ingredients Quantity
Premium Akshaya Gold rice (rinsed & cooked) 2 cups
Ghee (pure cow ghee preferred) 3 tablespoons
Whole black pepper 2 teaspoons
Cumin seeds 1 teaspoon
Cashew nuts 10 nos
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Curry leaves 1 sprig
Dry red chilli 1-2 nos
Hing (asafoetida) A pinch
Salt To taste --

Easy Nei Milagu Sadham Recipe Instructions

1. Cook the Rice

Cook Premium Akshaya Gold rice until soft but separate. Spread on a plate and allow it to cool slightly.

2. Prepare Pepper-Cumin Mix

Coarsely crush black pepper and cumin seeds using a mortar and pestle. Do not powder too fine - texture gives authentic temple taste.

3. Temper the Ingredients

Heat ghee in a heavy pan. Add cashews and fry until golden. Remove and keep aside.

In the same ghee, add mustard seeds and let them splutter. Add urad dal and sauté until light golden.

4. Add Aroma

Add dry red chilli, curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant.

5. Add Pepper Mix

Add the crushed pepper-cumin mixture and sauté on low flame for 30–40 seconds. Do not burn.

6. Mix with Rice

Add cooked rice and salt. Gently mix so the rice gets evenly coated with ghee and pepper.

7. Final Touch

Add fried cashews and mix lightly. Serve hot with extra ghee drizzle on top.
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