Ellu Sadam (Sesame Rice / Til Rice - Tamil Nadu style)

 

            ELLU SADAM is a very common breakfast in Tamil Nadu. Ellu translates to sesame seeds and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some coconut chutney, fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Ellu Sadam can also be had for lunch or dinner too. Very yummy and easy to prepare, this flavorful  dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This vegan recipe is hassle free where sesame seeds and red chili powder is roasted and ground which is later mixed with cooked rice and tempered. You can prepare the sesame powder in large batches and store in an air-tight container in the refrigerator for later use. 

Sesame Powder - 

• 1/4 cup sesame seeds, white or black
• 1 tbsp. urad (split black gram lentil)
• 3-4 dry red chilies or as needed

Other Ingredients - 

• 2 cups cooked rice, Basmati or any other variety
• 2 tbsp. roasted peanut 
• 2 tbsp. oil / ghee
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida (hing)

          Dry roast the sesame seeds, urad dal and red chilies on a low flame till light brown. Keep aside to cool. Then grind into a slightly coarse powder. 

          Mix the powder with the cooled down cooked rice, roasted peanuts and salt to taste. Keep aside. 

          For the tempering - Heat oil in a pan and temper with one dry red chili and mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Pour this tempering on the rice and give it a mix. Serve it hot just as it is or with chutney / papad / chips. 

                           Dry roast the sesame seeds, urad dal & red chilies till light brown. 

                                  Keep aside to cool.

                                 Then grind into a slightly coarse powder. 

                        Mix the powder with the cooled down cooked rice, roasted peanuts 

                        and salt to taste. Keep aside. 

                      Heat oil & temper with one dry red chili & mustard seeds. After it stops

                  spluttering, add urad dal, curry leaves & asafoetida. Sauté for a few seconds. 

                                 Pour this tempering over the rice & give it a mix. 

                                 Serve it hot just as it is or with chutney / papad / chips.