Ellu Sadam is a spicy rice dish made with the Sesame spice powder. This is a quick and easy rice to make as you can store the spice powder as well.
I already have an Ellu Sadam made with toor dal before, so this time I wanted to make the spice powder with Urad dal. Since I have some more of the mixed rice varieties listed, I wanted to check if I could make all of them together.
So this was part of the cooking marathon I had for a saturday lunch along with couple of more dishes. I had to make sure the spices were roasted and powdered separately so that it could be added as per requirement. I really love this part of the Mega Marathon, when I can enjoy calculating and scaling up or down depending on the need.
We had such a fantastic meal with all three dishes prepared and I would surely be making these dishes again!
Ellu Sadam is my choice for EC in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for E in Spice your Life!
A to Z Quick Under 30 Minutes Meals
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Ellu Sadam | How to make Sesame Rice
For the spice powder
1/4 cup Sesame Seeds
6 to 7 nos Dry Red Chillies
2 tbsp Urad dal
For the Rice:
1 cup Rice
1/4 tsp Mustard seeds
1/4 tsp Urad Dal
1/ 4 tsp Chana Dal
2 nos Dry Red Chillies
A Pinch Asafoetida / Hing
Few Curry leaves
Handful Cashew Nuts
Salt to Taste
2 tsp Cooking Oil
1 tsp Ghee
For the Spice Powder
Dry roast the ingredients listed for the spice powder, allow to cool down and grind to a powder.
For the Rice
Wash and soak the rice. Cook in your regular method. When you are ready to make the Rice, make sure you spread the rice for it to cool down.
Heat a kadai with oil, temper with mustard, urad dal, chana dal, peanuts, cashew nuts, curry leaves and Red chillies. Add hing and combine everything well.
Let it cook for 4 to 5 mins on low.
Add the cooked rice and mix well.
Now add the spice powder and gently toss for the spice powder to be mixed well.
Serve with appalam.