Ellu Sadam / South Indian Sesame Rice

5 from 1 vote

Ellu Sadam is a popular temple prasadam, Kalavai Sadam or South Indian Variety Rice made with Sesame seeds.

Course Main Course

Cuisine Indian, South Indian

Keyword Aadi Perukku Recipe, Ellu Sadam, kalavai sadam, Puratasi Sani Recipe, Sesame Rice, Variety Rice

Prep Time 10

Cook Time 20

Total Time 30

Servings people

4 tbsp Chana Dal (Split Chickpeas)
4 tbsp Urad Dal (Split skinless black gram)
4 nos Beydagi Red Chillies You can opt for Pondi chillies for spice or Kashmiri red chillies too
2 tbsp White Sesame Seeds
2 tbsp Black Sesame Seeds In case you do not prefer Black sesame, add white sesame instead same quantity
1 tbsp Black Peppercorns Do not use pepper powder
5 cups Cooked Rice I have used Ponni Rice Variety (1 cup is 250 ml measurement)
4 - 5 tbsp Sesame Oil or Gingelly Oil + Additional for roasting dal as required
4-5 nos. Whole Red chillies (broken into two)
1 tsp Chana Dal or Split Chickpeas
1/2 tsp Urad Dal or Split Skinless Black Gram
1 tsp Mustard Seeds or Rai
1 pinch Hing or Asafoetida skip this ingredient for gluten free recipe
Few sprigs of Curry Leaves
Salt to taste

We start by making Podi or the spiced powder for the Ellu Sadam or Sesame Rice by heating a pan. Ensure you keep a plate or vessel in handy to empty the roasted dals and chillies.
Add Chana dal or Split chickpeas with a drop of oil and roast until its slightly brown. Keep this aside.
In the same pan, repeat the process with Urad dal and keep aside
Now saute the red chillies and keep aside.
Now roast the black and white sesame seeds until they pop (no need to add oil). Keep aside for cooling.
Heat the peppercorns slightly (without oil) and keep aside for cooling.
Once all the above ingredients have slightly cooled down, grind them in a mixer grinder into a slightly coarse powder.
You can store the podi or powder in the refrigerator and make Ellu sadam later. If you have cooked rice, you can proceed with the steps below.
Heat a kadhai and add 4 to 5 tbsp Sesame oil. Now add mustard seeds and hing or asafoetida.
Add chana dal, urad dal and whole red chillies. Saute until the dals have browned a bit.
Add curry leaves and switch off the flame.
Now add the cooked rice to the kadhai along with the coarsely ground ellu podi and salt to taste.
Mix well and serve immediately. Drizzle another tbsp of sesame oil before serving for best results.

Never heat the rice and the podi together. Always switch off the flame, mix the rice with tempering and podi together to retain aroma.
Use freshly cooked rice. If you have leftover rice, please steam them or warm them in a microwave oven and follow the procedure. The rice should be soft enough to soak the flavours.
This is a no onion no garlic recipe. Vegan but not gluten free. Skip Hing or asafoetida for gluten free version of the recipe.