Nuvvula Annam

Ingredients

• - sesame rice
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Dry roast sesame seeds: Roast 4 tbsp white sesame seeds (nuvvulu) in a dry pan 3-4 minutes until golden and popping. Cool and grind to a coarse powder.
3. Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Add 3 tbsp raw peanuts. Fry 2 minutes.
5. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
6. Add sesame powder: Add the coarsely ground toasted sesame seeds to the tempering. Toss and cook 1 minute on low heat.
7. Season: Add salt and stir well.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until every grain is coated with the nutty sesame and tempering.
10. Serve: Adjust salt. Nuvvula annam has a rich toasted sesame flavour. Serve with papad and pickle.