Nuvvula Annam

Sesame rice — cooked, cooled rice tossed with a freshly made nuvvula podi (sesame spice powder: white sesame seeds dry-roasted until popping, ground coarsely with dried red chilli, cumin, coriander, garlic, and asafoetida) and sesame oil, so the powder coats every grain. Tempered with mustard seeds, dried red chilli, and curry leaves poured hot over the rice. Eaten warm or at room temperature; each grain is coated with the nutty, slightly bitter, aromatic sesame powder. The preparation is specific to Telangana festivals and auspicious days; offered particularly at temples dedicated to Lord Hanuman on Tuesdays and Saturdays. The freshly ground sesame powder cannot be replaced with pre-ground versions — the volatile oils evaporate within hours of grinding, reducing the preparation to bland oil-coated rice.