Sesame Rice (Nuvvulannam/ Ellu Saadam)

Recipe by Cook's Hideout

Blogging Marathon# 28: Week 4/ Day 1 Theme: BM Pairs Dish: Sesame Rice/ Ellu Saadam from Veena's Veg Nation My theme for the last week of BM# 28 is "Cooking from BM members" and Valli paired us with 3 of the BM members, so I will be cooking from one of them each day for the next 3 days. All the 3 blogging buddies I have been paired with have been blogging for a long time and have ton of recipes that I'd like to try. Picking just one recipe was a very difficult task and I spent quite some...

Ingredients

• 1 cup Rice
• supermarket roast chicken, approximately 200g once shredded (White)
• 3 tbsps Coconut (Fresh grated (optional, but highly recommended))
• 3 tbsp Urad dal ((Minapappu))
• 6 - 8 Chilies (Dry red)
• to taste Salt
• 1 tsp Mustard seeds
• 1 tbsp Cashews
• curry leaves (- few)

Method

1. Cook rice so that the grains are separate and not mushy. Set aside to cool.
2. In a small saute pan; dry roast sesame seeds until golden. This doesn't too long, so keep an eye on it and stir frequently. Remove into a bowl.
3. In the same pan, dry roast coconut (if using) for 1-2 minutes. Do not let the coconut change color. Remove into the bowl along with sesame seeds.
4. In the same pan, add 1tsp oil and roast urad dal and red chilies until dal turns golden. Let cool and grind into a powder along with sesame seeds, grated coconut (if using) and salt.
5. Add the spice powder to the cooked rice. Mix well.
6. In a small saute pan, heat 1tbsp oil and add tempering ingredients. Once mustard seeds start to splutter, add it to the rice and mix well. Enjoy as is or with a side dish. I had mine with walnut chutney.

View the recipe instructions at Cook's Hideout