I love sesame seeds and this sesame rice is a delicious yet different South Indian rice recipe. Whenever a recipe calls for 1 tsp of it, I dunk in 1 tbsp. The same goes for coriander powder but that’s a totally different topic that should be discussed in a different context. For now, let’s stick to sesame seeds rice.
I am a huge sucker for different kinds of mixed rice recipes. I am very South Indian like that I guess. But this is one recipe I had never heard of until I was gifted Chandra Padmanabhan’s ‘Southern Spice’.
It’s a fabulous book on South Indian cooking and I am still wondering why it took me this long to finally get to it.
Ellu Sadam great to pack for a trip and tastes best at room temperature with some raita. Now, how many South Indian Variety Rice recipes can you say this for?
If you love easy rice recipes, then you must check out this easy egg biryani recipe, my favourite soya biryani, and this fabulous paneer peas pulao recipe.
Ellu Sadam / Sesame Rice Recipe
Source: Southern Spice by Chandra Padmanabhan
1 cup cooked rice
Salt to taste
Salt to taste
For the Spice Powder:
1/2 cup white sesame seeds / til / ellu
2 tbsp grated coconut
4 dry red chillies
1 tsp oil
2 tbsp gingelly oil / nallennai
1 tsp mustard seeds
3 tbsp shelled peanuts
1/2 tsp cumin seeds / jeera
2 dry red chillies, halved
1 tsp urad dal / ulutham paruppu
1 tsp channa dal / kadala paruppu
A few curry leaves
1. Dry roast the sesame seeds and grated coconut separately in a pan until nicely browned. Add oil for spice powder and lightly fry the red chillies, taking care not to burn them. Cool, grind to a fine powder and set aside.
2. Heat oil for tempering and add the roasted peanuts. When almost fried and brown, add the rest of the ingredients. When the mustard seeds pop and the dals turn golden, remove from heat.
3. Stir in the rice and the spice powder. Serve at room temperature with raita.