Ellu Sadam / Sesame Seeds Rice

 
Being a south Indian, having a variety of easy and quick rice recipes in my repertoire always comes handy during time constraints. Though I try to include veggies and/or dal in rice dishes, there are times when I neither have patience nor the time to do the prep work. This simple, quick and delicious ellu sadam is one of the answers during that kind of scenarios. I have seen this recipe plenty of times in several blogs featuring Tamil food. I read some where that this dish is offered as neivedyam. 
Recently I tried only a small quantity to see how it is received by my family and also as I was skeptical since sesame seeds is the only key ingredient of the recipe. It was delicious and surprisingly, my husband liked it the most. To say the least, I was regretting that I made it in a small quantity. And so it was prepared again a couple of days later. :)

Ingredients: (2 servings)
1/2 cup rice or 1 cup cooked rice
Salt to taste
1 Tbsp sesame seeds
1 tsp urad dal / skinned black gram
6 dried red chillies or as needed (I used Byadagi chillies.)
For tadka:
1 Tbsp oil, 2 Tbsp peanuts, 1 tsp urad dal, few curry leaves and a generous pinch of asafoetida

Method:
* Cook rice adding double quantity of water in a pressure cooker / rice cooker.
* Add urad dal to a pan and roast on low flame. When it starts to change a shade darker, add sesame seeds and red chillies. Toast until urad dal turns slightly brown and sesame seeds start to crackle and turns a few shades darker. Let cool and grind them fine.
* Heat oil in a saute pan or a small kadai. Add peanuts and urad dal. When urad dal starts to turn reddish, add curry leaves and asafoetida. Stir the tadka mixture once and add the ground sesame powder, salt and cooked rice. Mix well and just heat through until rice is warm.

Notes:
* Use preferably south Indian style rice like sona masuri.
* Black and/or white sesame seeds can be used. I used white sesame seeds. 

Check here to find out what other marathoners are cooking during blogging marathon #29.

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