Ellu Sadam

Ingredients

• - 1.5 cups sesame rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

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. 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. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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. Add sesame powder: Add the coarsely ground roasted sesame powder to the hot tempering. Toss on low heat 1 minute until fragrant.
7. Add cold rice: Add cooled cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until all rice is coated with the nutty sesame mixture.
9. Season: Add salt. Add 1 tsp raw sesame oil for extra fragrance.
10. Serve: Adjust salt. Ellu sadam is nutty and fragrant. It is often made for festivals and temple offerings. Serve with papad.