Receta Ellu Sadam | Sesame Rice

by Nisha

For this week's Blogging marathon, I have chosen the theme Rice varieties. You will have three different kinds of rice dishes for the next three days.  To start with here is a simple variety of rice with toasted sesame seeds.  Sesame seeds adds a delicate and nuttier taste to this rice. Its very warm and to complement this, peas and toasted coconut are added which is naturally sweet. You can also add little jaggery in this dish. Mostly we have this rice with Vadam / Karudam.  Ellu Sadam | Sesame Rice A variety rice mixed with toasted sesame seeds, peanuts and coconut. Prep Time: | Cook Time: | Total Time: | Serves: 3-4 Ingredients 1 Cup Rice To Roast & Grind 2 Tbsp Verkadalai | Peanuts 4 Tbsp Ellu | white Sesame seeds 2 Tbsp dessicated Coconut 2-3 Red Chillies A little bit of jaggery For the Tempering 1 Tbsp Sesame oil 1/4 tsp Kadugu | Mustard seeds 1 tsp Urad dahl Few curry leaves 1 Tbsp Cashew nuts (optional) 1/4 Cup Peas, fresh or frozen (optional) A pinch of hing Toasted Dessicated coconut, fir garnish Instructions Pressure cook the rice and keep aside. Spread it in a plate and drizzle some oil and let it cool.  Dry roast the sesame seeds on low medium heat.  Heat little oil in a Kadai | Pan over medium high heat, fry the peanuts and red chillies, separately, until they are golden brown.  Along with coconut and the roasted ingredients, grind it to a corase powder.  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.  Once it turns golden brown, add the curry leaves and peas.  Once it softens, mix the sesame powder, and the tempering with the rice. Mix well and check for salt.  Notes You can serve this with Mor kuzhambu and Vadam.   Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65 here.