Sep 29, 2009

Ellorai - Sesame Seed Rice

This is the third in my variety rice series! Like I said before, I was cooking for a Sunday Lunch menu and it was the Saraswathi Puja day of Navarathri. What other than variety rice? Its perfect for lunch and also for naivediyam. 

This is also another common mixed rice prepared in South India. Its full of flavor - and Ive noticed that somehow you get used to this burst of sesame seeds flavor when you are a little older. I don't see too many kids liking this - I did not like it when I was a kid too. Maybe for a kid, their sensors find this very strong. Oh well...I still loved it!
To prepare this rice, first dry roast about 1 -2 tbsp of white sesame seeds. Roast till they are a golden brown.

Now, dry roast these things below -

1 tbsp channa daal
1 tbsp urad daal
1 tbsp coriander seeds
1/2 tsp methi seeds
2-3 green chillies
2-3 red chillies
about 1 inch ginger chopped
1 tbsp of cashewnuts

Dry roast all of these and then grind to a coarse powder form.


In a wide pan, add 1 tsp of oil. Add mustard seeds to splutter, then add curry leaves and hing.

When done, add the powdered spices above and switch off the stove.


Add cooked rice to this and mix well. Mix gently though so that you don't break all the cooked rice. Add salt to taste.

You are done!


Serve hot or at room temperature. Serve with chips or vathal.


Here are my three variety rice for lunch.


Enjoy. Peace out!

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