Ellu Sadam
Veg
Vegan
Cooked rice tossed with a freshly prepared paste of dry-roasted sesame seeds, dried red chillies, tamarind, and asafoetida, finished with a mustard-curry leaf tempering in sesame oil. A ritual rice dish prepared for Aadi Perukku and temple festivals in Kongunadu, ellu sadam's strong sesame-tamarind flavour is beloved as a packed-lunch staple.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Andhra
Best for
Lunch
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Sesame Seed |
|
1 tablespoon | Urad dal |
|
1 tablespoon | Chana dal |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
2 units | Red Chili , dried |
|
1 sprig | Curry Leaf |
|
to taste | Salt |
Instructions
- 1 Wash the basmati rice thoroughly and cook it with 2 cups of water until done. Let it cool completely.
- 2 In a dry pan, roast the sesame seeds on low flame until they turn golden and aromatic. Remove and set aside.
- 3 In the same pan, add urad dal and chana dal. Roast until they are golden brown. Remove and set aside.
- 4 Grind the roasted sesame seeds, urad dal, and chana dal into a coarse powder. Set aside.
- 5 In a pan, heat coconut oil. Add mustard seeds and let them splutter.
- 6 Add asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- 7 Add the cooked rice to the pan and mix well.
- 8 Sprinkle the sesame-dal powder and salt over the rice. Mix gently until the rice is well coated with the powder.
- 9 Cook for another 2-3 minutes on low flame, stirring occasionally.
- 10 Serve warm.
Tips
For extra flavor, toast the sesame seeds until they are just about to change color, but be careful not to burn them.