Ellu Sadam 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.
Servings: 4 people
Ingredients
- 2 and ½ cups cooked and cooled rice
- 2 teaspoons 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 or black 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 oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 10-12 whole curry leaves
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 asafetida 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 pan 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
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 using.
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
