Savory Sesame Rice (Ellu saadam)

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Have you ever noticed how sometimes when we are experimenting in our kitchen we add a little of this and a little of that and the resultant dish is surprisingly tasty and a huge success.This always used to frustrate me in the past...why frustrate, you wonder when this is something to be happy about...well because sometimes I used to remember to write down the recipe while it was still fresh in my mind and sometimes I used to put it off and later would not be able to recall the exact measurements. Which of course means that when requested to make the dish again I would not be able to achieve the exact same results because the proportion of ingredients would vary slightly, hence the frustration.Now though since I began a food blog I diligently measure and write down everything I add to a dish.The benefit is that when I want to make the same dish again I just visit my own blog :)

During one of my chats with my mother in law over the phone we were discussing all the ways that sesame could be used in every day cooking when she quickly gave me two ways.One as a sweet sesame rice that I haven't yet tried and the other a savory sesame rice that I give below.I went with my gut for the quantities of each of the ingredients(since she had just given me the ingredients) and was very happy with the results of this experiment.This simple,quick and tasty dish was a very nice change from the usual types of rice dishes we make and can be served with the traditional kootu to make a complete meal.

Click here for a printable view of this recipe

Ingredients and method to make the savory sesame rice.

4 1/2 cups cooked long grain Brown Rice
salt to taste
1/8 tsp asafoetida (hing) (optional)

To be ground into powder
2 tbsp coriander seeds
6 tbsp sesame seeds
1/2 tbsp fenugreek seeds (methi seeds)
3 dry red chillies

For tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)

Dry roast coriander seeds,sesame seeds, fenugreek seeds and dry red chillies separately until each of them turns browner (in case of red chillies dark red) and keep aside.

When cool grind the above ingredients together into a reasonably fine powder (it does not have to be ultra fine)

In a large pan heat oil and add mustard seeds and split black gram lentil. When the mustard seeds splutter and the lentil starts turning reddish,add asafoetida to it.

Lower the heat and add the cooked rice and salt to taste.

Finally add the ground powder and mix well.

Serve hot with curry of choice,salad of choice or just plain yogurt and papads.

Serves about 2 to 3

Notes:

You can easily make this using white long grain rice too

In case you are making this with white rice, reduce the amount of red chillies since white rice will not absorb as much spice as brown rice.

Also remember that the rice has to be cooked such that each grain is separate.

Related Recipes:
Bisi Bele Bath (Rice Lentil and Vegetable dish)