Ellu Sadam

Method

1. 1

   Dry roast sesame seeds: Heat a dry pan on medium. Add 4 tbsp white sesame seeds (ellu). Roast 3-4 minutes stirring constantly until golden and popping. Cool.

2. 2

   Grind sesame powder: Grind the cooled roasted sesame seeds to a coarse powder. Do not over-grind — ellu sadam needs a slightly coarse texture.

3. 3

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

4. 4

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Add 3 tbsp raw peanuts. Fry until peanuts are golden.

6. 6

   Add sesame powder: Add the coarsely ground roasted sesame powder to the hot tempering. Toss on low heat 1 minute until fragrant.

7. 7

   Add cold rice: Add cooled cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until all rice is coated with the nutty sesame mixture.

9. 9

   Season: Add salt. Add 1 tsp raw sesame oil for extra fragrance.

10. 10

    Serve: Adjust salt. Ellu sadam is nutty and fragrant. It is often made for festivals and temple offerings. Serve with papad.