AI-generated image
Ellu sadam (sesame rice)
Ellu sadam (எள்ளு சாதம்): Tamil rice tossed with roasted black sesame, urad dal and red chilli powder
In Tamil homes ellu sadam is cooked on Saturdays and temple days, and it is one of the variety rices that keeps best in a school lunch box, because the dry sesame powder soaks up the oil and does not spoil the way coconut rice can. The powder is roasted from black sesame, urad dal and dried red chillies, ground coarse and tossed through plain rice with a nutty gingelly oil tempering. The usual mistake is roasting the sesame too hard: it turns bitter within seconds, so take it off as soon as it starts to pop and smell toasty. Chef's tip: pound the powder rather than blitzing it to dust, so you keep a little crunch from the dal.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the ellu podi
- 4 tbsp black sesame seeds
For the rice
- 1 ⅓ lb cooked white rice (ponni or sona masoori)cooled, grains separate
- 2 tbsp sesame oil (gingelly)
- ½ tsp black mustard seeds
- 10 curry leaves
- ¾ tsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Dry-roast 1 tbsp urad dal (split black gram, skinned) in a heavy pan over a medium-low heat for 3 minutes, stirring, until golden and fragrant. Add 3 dried red chillies for the last minute until they darken slightly, then tip onto a plate.
3 minStep 2: Roast 4 tbsp black sesame seeds in the same pan over a low heat for about 2 minutes, stirring, until the seeds start to crackle and jump. Take off the heat at once and add to the plate.
2 minStep 3: Cool everything for 5 minutes, then pound or pulse to a coarse powder with ¾ tsp salt.
5 minStep 4: Heat 2 tbsp sesame oil (gingelly) in a wide pan over a medium heat. Add ½ tsp black mustard seeds and let it crackle, then 1 tsp urad dal (split black gram, skinned) and 10 curry leaves and stir until the dal is golden, about 40 seconds.
1 minStep 5: Turn the heat to low, add 1 ⅓ lb cooked white rice (ponni or sona masoori) and sprinkle over the powder. Fold gently with a flat spatula for 2–3 minutes until every grain is coated and speckled grey-black. Taste and add salt if needed.
3 minStep 6: If packing for lunch, spread on a plate to cool within an hour, keep in the fridge if made the night before, and pack with an ice pack.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 9 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ellu sadam (sesame rice) take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of cooked white rice (ponni or sona masoori)?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.