Sesame rice/Ellu Anna is another traditional, delicious and healthy rice variety of South India. Sesame/till is called as Ellu in Kannada, Nuvvulu in Telugu. Sesame rice/Ellu Anna is prepared in many temples as prasadam.
Either white till or black till can be used to prepare the dish. The preparation is easy and simple. Sesame seeds have a nutty taste and give a delicate and amazing flavor to dishes. The nutty flavor is enhanced further in this recipe as they are roasted and then mixed with other mild spices. The ground powder can be stored and used when required.
Sesame seeds are loaded with nutrients. They are rich in magnesium, calcium, iron, phosphorus, zinc, vitamins and also a good source of dietary fibre. Due to its high fat content, it is a good source of energy. Sesame seeds help in preventing diabetes, lower blood pressure, improve heart health and also help in curing sleep disorders.
2 cups of Cooked Rice
For roasting & grinding
1 tsp Oil
2 tbsp white or black sesame seeds (White Sesame seeds are used in this recipe)
8-10 Red chillies (2-3 spice variety and 6-8 byadgi chillies or as you prefer)
A pinch Asafoetida/hing
1-2 tsp jaggery
¼ tsp turmeric
½ cup dry coconut (can use fresh coconut as well)
Small lemon sized tamarind
2 tbsp Oil
1 tsp Mustard seeds
1 Broken red chilly
½ tsp urad dal
½ tsp channa dal
3-4 tsp ground nuts
2-3 green chillies, chopped
Few curry leaves
Coriander leaves (opt)
A pinch Asafetida
- Cook rice. Spread it on a plate so that it cools completely.
- Heat a pan. Dry roast Sesame Seeds. Transfer this to a plate.
- Add a teaspoon on oil to the pan, and fry red chillies. To this, add hing, turmeric, dry coconut (can use fresh coconut too) and tamarind. Fry for few seconds. Switch off the flame. Allow it to cool.
- Grind all the roasted items together along with jaggery to a fine powder. This powder can be stored in an air-tight container and used later.
- In pan, add oil and heat it. When hot, add mustard seed. Allow them to pop-up. Add broken red chillies, urad dal, channa dal, ground nuts, green chillies and few curry leaves. Fry till the dal turns brown.
- Add 2-3 tbsp grinded powder, salt and cooked rice. Mix well to coat the rice and masala well. Garnish with chopped coriander leaves.
- Serve hot with any raita/coconut chutney/pickle or pappad.
- Either white or black till can be used to make the recipe. Both taste equally good.
- Store the ground powder in an airtight container and keep it refrigerated. Left over rice is best suited to make this recipe.
- Cool the rice before adding it to the seasoned masala.
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