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    Whisk Affair » Recipes » Rice » Ellu Sadam (South Indian Sesame Rice, Til Rice)

    Published: Sep 27, 2022 | Last Updated On: Sep 27, 2022 by Neha Mathur

    Ellu Sadam (South Indian Sesame Rice, Til Rice)

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    Jump to Recipe

    Ellu Sadam (South Indian Sesame Rice, Til Rice) is a traditional South Indian dish prepared with rice, sesame seeds, and a few more simple ingredients. Make it using my easy recipe (vegan).

    Here are more South Indian rice preparations that you may like – Beetroot Curd Rice, Ghee Rice, Indian Black Pepper Rice, Green Mango Rice, South Indian Lemon Rice, and South Indian Tomato Rice.

    Ellu sadam served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Ellu Sadam
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Ellu means “sesame” and sadam means “rice” in Tamil.

    Ellu Sadam (Sesame Rice, Til Rice) is a South Indian rice preparation where cooked rice is mixed with a freshly ground powder prepared with sesame seeds and a few more simple ingredients.

    It is easy to make and comes together in under 30 minutes.

    Ellu Sadam is traditionally offered to the gods on the auspicious day of Makar Sankranti. You can also serve it for a comforting weekday meal and it can also be packed for school or office lunch boxes.

    Ingredients

    Ellu sadam ingredients 1
    Ellu sadam ingredients 2
    Ellu sadam ingredients 3

    Rice – Sona Masuri is the preferred choice to make Ellu Sadam. Having said that, you can use any other white short-grain nonsticky rice or basmati rice to make it.

    Cook the rice beforehand and make sure it is cooled properly before stir-frying it.

    Day-old cold rice is best to make Ellu Sadam.

    If you want to make it using fresh rice, then cool it completely before suing.

    To fasten the cooling process, spread the cooked rice on a baking tray and cover the tray with cling wrap.

    Refrigerate the tray for 30 minutes or freeze for 15 minutes.

    For The Sesame Powder

    Sesame Seeds – You will need hulled or unhulled white sesame seeds to make til rice.

    Fresh Coconut – Use already grated fresh coconut to save time. If fresh coconut is not available, then you can use desiccated coconut as well.

    Others – You will also need chana dal (Bengal gram lentil), white urad dal (split and skinned black lentils), peanuts, dry red chilies, and asafetida (hing).

    Avoid adding asafetida to make it gluten-free.

    For The Tempering

    To temper the rice, you will need a few basic ingredients such as vegetable oil, mustard seeds, cumin seeds, and curry leaves.

    You can use coconut or sesame oil in place of vegetable oil.

    How To Make Ellu Sadam

    Make The Sesame Powder

    Add 3 tablespoon chana dal, 3 tablespoon white urad dal, ¼ cup white sesame seeds, 3 tablespoon peanuts, 5-6 dry red chilies (stalks removed) and 2 tablespoon grated fresh coconut to a pan and dry roast over medium-low heat until brown and fragrant, stirring frequently.

    Chana dal, urad dal, sesame seeds, peanuts, chilies and coconut added to a pan.

    Remove the pan from the heat and let the roasted ingredients cool completely.

    Note – Cooling the ingredients completely is important otherwise they will release oil while grinding.

    Roasted ingredients in the pan.

    Add the roasted ingredients to a grinder or a food processor along with ¼ teaspoon asafoetida and pulse to make a fine powder.

    Note – Do not grind in one go as the ingredients may get heated and release oil.

    Cooled roasted ingredients and hing added to a grinder.
    Ready powder.

    Mix The Rice

    Transfer 2 and ½ cups of cooked and cooled rice to a large mixing bowl.

    Cooked rice transferred to a bowl.

    Add the sesame seeds powder and 2 teaspoon salt to the bowl and mix well to coat the rice with the powder.

    Sesame powder and salt added to the bowl.
    Powder mixed with rice.

    Temper The Rice

    Heat 3 tablespoon vegetable oil in a small skillet over medium heat.

    Oil heating in a small skillet.

    When the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and 10-12 curry leaves, and let them crackle for 4-5 seconds.

    Mustard seeds, cumin seeds and curry leaves added to hot oil.

    Pour the tempering over the rice and mix well.

    Tempering poured over the rice.

    Serve the rice cold or heat it until warm!

    Ready Ellu Sadam.

    Serving Suggestions

    Ellu Sadam can be served on its own for a comforting weekday lunch or dinner. You can serve a bowl of yogurt or raita of your choice on the side with papadam.

    It can also be a part of your indulgent South Indian meals with other recipes.

    Storage Suggestions

    Ellu Sadam can be stored in an air-tight container for about 3-4 days in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.

    Sprinkle a little water while reheating, which will add a little moisture to the rice as it tends to become a little dry after refrigeration.

    You Might Also Like

    • South Indian Tomato Rice (Tomato Bath or Thakkali Sadam)
    • Curd Rice
    • South Indian Lemon Rice (Chitranna)
    • Jeera Rice (Indian Cumin Rice)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Ellu Sadam (South Indian Sesame Rice, Til Rice) is a traditional South Indian dish prepared with rice, sesame seeds, and a few more simple ingredients. Make it using my easy recipe (vegan).

    Ellu Sadam Recipe (South Indian Sesame Rice)

    Ellu Sadam (South Indian Sesame Rice, Til Rice) is a traditional South Indian dish prepared with rice, sesame seeds, and a few more simple ingredients. Make it using my easy recipe (vegan).
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 228kcal
    Author: Neha Mathur

    Ingredients 

    • 2 and ½ cups cooked and cooled rice
    • 2 teaspoon salt

    To Make Sesame Powder

    • 3 tablespoons chana dal (Bengal gram lentil)
    • 3 tablespoons white urad dal (split and skinned black gram)
    • ¼ cup white sesame seeds
    • 3 tablespoons peanuts
    • 5-6 whole dry red chilies (stalks removed)
    • 2 tablespoons grated fresh coconut
    • ¼ teaspoon hing (asafetida) (skip for gluten-free)

    For Tempering

    • 3 tablespoons vegetable oil
    • ½ teaspoon mustard seeds
    • ½ teaspoon cumin seeds
    • 10-12 whole curry leaves
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    Instructions

    Make The Sesame Powder

    • Add chana dal, urad dal, sesame seeds, peanuts, red chilies, and coconut to a pan and dry roast over medium-low heat until brown and fragrant, stirring frequently.
    • Remove the pan from the heat and let the roasted ingredients cool completely.
    • Note – Cooling the ingredients completely is important otherwise they will release oil while grinding.
    • Add the roasted ingredients to a grinder or a food processor along with ¼ teaspoon asafoetida and pulse to make a fine powder.
    • Note – Do not grind in one go as the ingredients may get heated and release oil.

    Mix The Rice

    • Transfer rice to a large mixing bowl.
    • Add the sesame seeds powder and salt to the bowl and mix well to coat the rice with the powder.

    Temper The Rice

    • Heat oil in a small skillet over medium heat.
    • When the oil is hot, add mustard seeds, cumin seeds, and curry leaves, and let them crackle for 4-5 seconds.
    • Pour the tempering over the rice and mix well.
    • Serve the rice cold or heat it until warm!

    Video

    https://www.youtube.com/watch?v=4PkaSjXWGj8&t=9s

    Notes

    Sona Masuri is the preferred choice to make Ellu Sadam. Having said that, you can use any other white short-grain nonsticky rice or basmati rice to make it.
    Cook the rice beforehand and make sure it is cooled properly before stir-frying it.
    Day-old cold rice is best to make Ellu Sadam.
    If you want to make it using fresh rice, then cool it completely before suing.
    To fasten the cooling process, spread the cooked rice on a baking tray and cover the tray with cling wrap. Refrigerate the tray for 30 minutes or freeze for 15 minutes.

    Nutrition

    Calories: 228kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1187mg | Potassium: 120mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 2mg
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    More Rice Recipes

    • Gucchi Pulao
    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Star Hotel Ambur Chicken Biryani
    • Beetroot Curd Rice

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      Recipe Rating




    1. Anita Menon

      January 10, 2015 at 2:56 pm

      I am definitely going to try this rice preparation. Sounds like an exciting event. Maybe I’d join too.

      Reply
      • msnehamathur

        January 11, 2015 at 5:03 am

        Do give it a try and let me know how it came out for you. About the event, this year it’s just 5 of us who are doing it but may be next year we can invite bloggers to participate and come up with new and interesting recipes 🙂

        Reply

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