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sesame seed rice displayed in a blue bowl.

Ellu Sadam | Sesame Rice

A variety rice mixed with toasted sesame seeds, peanuts and coconut.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Nisha

Ingredients

  • 1 Cup Rice

To Roast & Grind

  • 2 tablespoon Verkadalai | Peanuts
  • 4 tablespoon Ellu | white Sesame seeds
  • 2 tablespoon dessicated Coconut
  • 2-3 no's Red Chillies
  • A little bit Jaggery

For the Tempering

  • 1 tablespoon Sesame oil
  • ¼ teaspoon Kadugu | Mustard seeds
  • 1 teaspoon Urad dahl
  • Few curry leaves
  • 1 tablespoon Cashew nuts optional
  • ¼ Cup Peas optional, fresh or frozen
  • A pinch hing
  • Toasted Dessicated coconut for garnish

Instructions

  1. Pressure cook the rice and keep aside. Spread it in a plate and drizzle some oil and let it cool.
  2. Dry roast the sesame seeds on low medium heat.
  3. Heat little oil in a Kadai | Pan over medium high heat, fry the peanuts and red chillies, separately, until they are golden brown.
  4. Along with coconut and the roasted ingredients, grind it to a corase powder.
  5. In the same kadai, add sesame oil. Once it is hot, add the mustard seeds and once it splutters, add the cashews and urad dahl.
  6. Once it turns golden brown, add the curry leaves and peas.
  7. Once it softens, mix the sesame powder, and the tempering with the rice. Mix well and check for salt.

Recipe Notes

Serving
You can serve this with Mor kuzhambu and Vadam.