Nutty Tamil temple sesame rice seasoned with freshly dry-roasted black sesame seeds, lentils, red chilies, and sesame oil.
Lunch · 10 min prep · 15 min cook · serves 3 Newly added
Ingredients
- 2 cups rice , cooked firm and cooled
- 3 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 3 dry red chili
- 1/4 tsp hing (asafoetida)
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1.5 tsp salt
Preparation
-
Dry-roast black and white sesame seeds until they pop; transfer to a plate.
-
Dry-roast chana dal, urad dal, and red chilies until golden.
-
Cool roasted ingredients, then grind with hing into a coarse powder.
-
Heat sesame oil; crackle mustard seeds and sauté curry leaves.
-
Remove from heat, mix spice powder and salt into oil, then fold into cooled rice.
-
Rest 20 minutes before serving.
In the tradition
In Vaishnava shrines, Ellu Sadam is offered during the sacred month of Margazhi and Purattasi Saturdays to Lord Venkateswara. Sesame supplies warming energy and rich mineral depth.
Sources & further reading
- South Indian Vaishnava Divya Desam Canon (Margazhi and Purattasi Saturday Thaligai Traditions)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.