ELLU SADAM RECIPE (SESAME RICE) | KAANUM PONGAL RECIPES

      
For this kaanum pongal 2014, I am posting this long time pending post – ellu sadam recipe (sesame rice recipe). I had included ellu sadam in my aadi perukku lunch menu and said that I will post the recipe soon. And this is the right time to post, otherwise I will forget again. I started loving ellu sadam when I was in hostel. Every Saturday, my room mates and myself will go to the near by temple in our hostel campus and used to help the priest there in cleaning the temple and other things. After pooja, he used to give us a bucket full of ellu sadam and we used to carry it to our hostel and distribute to our hostellers and then have ourselves too. He brings it from home to offer God and distribute as prasadam.

As Saturday most of the girls will be sleeping and only very few will go to temple, he used to give it to us and as to distribute. And it will be tasting so divine obviously! The recipe will be so simple with just sesame and red chill roasted and ground coarsely, mixed with rice. But the burst of flavours cannot be explained. That too for a hosteller, you can imagine how great a home made food would mean. It feels just it happened last year. I wont make ellu sadam that often, may be I have done 3-4 times in my life. I love it, still no one else at home eats, so I give it least priority. This time, I wanted to post, so made it and enjoyed myself . Here’s the simple recipe, that could be useful for tomorrow’s Kaanum pongal rice varieties.

Ellu sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Black or white sesame	2 & 1/2 tsp
Rice	1 cup
Red chilli	6
Urad dal	1 tsp
Salt	As needed
Sesame oil	1 tblsp

To temper

Oil	1 tsp
Mustard	3/4 tsp
urad dal	1 tsp
Curry leaves	1 sprig

Method

1. Cook rice with 2 cups of water for 4 whistles.Once done, transfer to a mixing bowl, add salt and sesame oil. Mix gently and cool the rice.
   
2. First roast urad dal and red chillies in a tsp of oil. Then roast the sesame seeds until it pops. When in starts popping, put the flame to low and keep stirring. When the popping stops, stop roasting too. 
3. Cool down and first grind urad dal and chilli coarsely. Then add the sesame seeds. 
4. Use inch/ pulse button and grind to a coarse powder. You can temper in the same kadai you roast and transfer to the mixing bowl. 
5. Add the tempered items and powdered item to the rice and mix gently.

Notes

• You can use white sesame seeds too, but I love the black sesame seeds colour for this rice.
  
• My MIL said we can add a tblsp of coconut too. Give it a roast along with urad dal.
  
• You can add broken cashwes too while tempering to make it rich.

Enjoy with some fried vadams or fryums. I can eat as such :)

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