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South Indian Ellu Sadam – Sesame Rice Recipe (Easy Rice Recipes)

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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
Ingredients:
1 cup cooked rice
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
For Tempering:
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
Instructions:
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.
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  1. Hi Nags (want to know your full name though! )
    I tried this recipe today and is yumm…though Im a very late entry to all your fans who has tried this way back in 2010
    Will check out more of your recipes.
    Im a great lover of cooking and keep trying lots of things to keep my hubby darling happy..As he loves what I do!

    Cheers
    Archana

    Reply

  3. hi itried this recipie for tuesday poja everybody likes this and appreciate me thankyou
    27 december 2011 10.45p.m.

    by suganthi

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  5. Fifty nine commentators prior to me have not noticed that the recipe does not include salt (proverbial add salt to taste)!. Anyway I made it and tasted it – with a pinch of salt – and result was fine.

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  10. Hey Nags,

    this one is on my menu for this weekend…your version of corriander rice will probably jack up ur emails to 18!!!
    How have you guys been??

    Shobha

    Reply

  12. You tried a different angle with your pics this time, didn't you. It is only getting better Nags. And sesame, I am a bigger one at that, lover of sesame I mean 🙂

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  13. Hi Nags, I have never had ellu sadam! Have to try it, looks great and simple enough:-) Love the pictures. None of the cookery books you mention seem to be available in stores here, I have tried to get some of them. Could you please have a link to all the cook books separately or provide them in your store?-Shreya

    Reply

  19. great looking sesame rice, photo looks too tempting. We call this yellu pudi chitranna in Kannada & the change there is we use black sesame seeds. I wonder how you manage to take such wonderful pictures.

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  31. The nutty taste of sesame enhances any curry masala and is one of my favourites! I had forgotten about this – thanks for the reminded – looks amazing!

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  35. I am a fan of sesame too !I love the nutty aroma!
    Chandra Padmanabhan's recipes are great ( oh well, some bomb too) and this is a perfect rice for a simple dinner and potlucks.

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  36. great looking sesame rice, photo looks too tempting. We call this yellu pudi chitranna in Kannada & the change there is we use black sesame seeds. I wonder how you manage to take such wonderful pictures.

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  39. Nags – looks wonderful as usual. I was surprised that you had not heard about this before Chandra's cookbook. (Chandra is a not a buddy or anything btw)

    I agree with you that there is something so south indian about a person when it comes to variety rice. It touches a south indian in levels that only a south Indian can know. To me, it brings back memories and smells of many things – like sunday lunches, with oil on the hair, and watching ramayan on tv and eating with a spoon so you dont have to get up to wash hands and mom can take the plate away. Well…I have many issues, I think.

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  49. I too love ellu sadam took,I think its good for health too!I remember a temple inside our college campus,provide this as prasadam on a specific day of a month not sure exactly when,but tastes divine,they hav used black sesame seeds 🙂

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  51. The recipe looks good…
    Need a help from u Nags.. Can u gimme more details on the Oven that u have.. U mentioned in an older post that u bought it from Ktym.. can u give more specific details as to what kind of shop it will be available in or the name of the product.. Not just the brand name but something like what it is referred to …
    Thanks a lot.
    -Mitra

    Reply

  52. me too love sesame seeds AND coriander powder! 🙂 I don't cook much with sesame seeds though, even though I have a full bottle sitting in my pantry. Good looking rice and love those papads!

    Reply

  58. Hi Nags, I have never had ellu sadam! Have to try it, looks great and simple enough:-) Love the pictures. None of the cookery books you mention seem to be available in stores here, I have tried to get some of them. Could you please have a link to all the cook books separately or provide them in your store?-Shreya

    Reply

  60. You tried a different angle with your pics this time, didn't you. It is only getting better Nags. And sesame, I am a bigger one at that, lover of sesame I mean 🙂

    Reply
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