Friday, April 6, 2018

Ellu Sadam/Ellodarai (Rice With Toasted Sesame & Spices)

Ellu Sadam is traditionally made at home and in some Temples as offering particularly on certain Saturdays. At home, first the crows are fed some cooked rice in the mornings, then the freshly prepared sesame rice is blessed and usually shared with neighbors and friends before enjoying it.

Ellu Sadam/Ellodarai is delicious served with appalam (papadums), karuvadams or vadams (crisp rice noodles and papadams respectively). I like to pair it with a simple chopped tomato-cucumber salad.

Notes:

Black or white sesame seeds (unhulled) and black or white urid dal maybe used in any combination depending on how you want the resulting rice color; if you like lighter colored rice, use a combination of one white and one dark, and both white for a very light-colored results.

Sesame powder maybe prepared without black pepper also.

You can store the Sesame powder for a few days at room temperature or a few weeks in the fridge; for longer storage, keep in the freezer.

Peanuts maybe used instead of the cashews in the seasoning.

Seasoning with the mustards seeds, etc is not a must, as Sesame Rice is flavorful but it does add a bit more flavor and looks garnished.

If Indian sesame oil is not handy, use a mild oil; stir in 1/2 tsp of Chinese sesame oil at the end for the fantastic flavor.

6 Servings

Ingredients:

Sesame Powder:
4 Tbsp Black Sesame Seeds
2 Tbsp Black Urad Dal, (split kind)
1/8 - 1/2 tsp Whole Black Peppercorns
2-4 Dried Red Chiles
2 Stems Curry Leaves

Rice:
1 tsp Sesame oil (Indian)
1/2 tsp Mustard seeds
1Tbsp White Urad dal (skinless)
2-3 Tbsp raw Cashew pieces 
1 pinch Asafoetida (optional)
1 Stem Curry Leaves
1 tsp Salt
1 cup dry Rice, cooked and cooled

Method:

1. Heat a dry skillet or kadai add the seasme seeds; cook stirring over low-medium heat until they pop and dance and become fragrant. Cook on low-medium heat to prevent burning; as soon as they stop popping, remove from heat. Pour into a plate to cool.

2. In the same pan add red chillies, black pepper and urad dal; cook stirring untill dal turns light brown and fragrant. Stir in the curry leaves and cook stirring until they are almost dry. Pour into the plate with the sesame. Let cool completely.

3. When the sesame mixture is cool, grind to a coarse powder (a bit finer than cream of wheat or rava) using a spice grinder. Set aside until needed. The sesame powder maybe prepared in advance (see notes for storage ideas).

4. Fluff the cooked rice gently so as not to mash or break the grain; a sprinkle of water helps if the rice is dry. I find that breaking it up gently with wet fingers works very well. Set aside until ready to use.

5. Heat oil in a pan, when hot add mustard seeds. Let it start to pop.

6. Add urad dal and cook for 30 seconds.

7. Add cashews and stir-fry untill golden. Add asafetida if using; cook for 10 seconds.

8. Stir in the curry leaves, cook until they stop popping and become a bit dry.

9. Add the rice and salt to the pan along with the sesame powder; mix well to combine.

10. Serve warm or at room temperature. Enjoy!!


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