Ellu Saadam | Ellogarai | Temple Style Sesame flavoured Rice

Name: Ellu Saadam | Ellogarai | Temple Style Sesame flavoured Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Rice (Any Short grained, non aromatic, non glutinous rice would do); 1 tsp Salt; 3 TBSP Sesame Oil (pref Sesame Oil as it gives authentic taste); 3 TBSP Sesame seeds (Ellu,white); 1 TBSP Black Sesame seeds (optional); 1/4 tsp Asafoetida (Hing, skip for GF); 3 tsp Split black gram (Urad dal / Ulutham Paruppu - 3 tsp); 2 TBSP Dry Coconut (grated); 1 tsp Bengal Gram (Channa Dal/ Kadalai Paruppu); 3 Dry red chillies; Oil - 1 TBSP; 1/2 tsp Mustard seeds; 1/2 tsp Split black gram (Urad dal); 1 tbsp Cashewnuts (Halved); 2 red chillies (broken into pieces); 1 sprig Curry leaves

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What is Ellogarai / Ellu Saadam

Ellaogarai is a classic Tamilian dish . Ogarai / Ohre / Odharai means flavoured / tempered rice.. PuLi (tamarind) + ogarai = Puliyogarai (tamarind flavoured rice). Similarly Ellu (sesame) + ogarai = Ellogarai (sesame seeds flavoured rice)..

All these tempered rice varieties are served at South Indian Tamil Temples as prasadam / Naivedyam (offering to Gods) and also made at home during festivals and occasions. I credit my grand mom (Paati) completely for having introduced us to these delicacies..

Ellu Saadam or Ellogarai is a Temple Style Prasadam or offering made in South Indian Homes and/ or Temples. It is a Gluten Free, Vegan Spiced Rice made with sesame seeds.

Where / When is it usually made?

Ellogarai was (is) usually made in the month of Purattasi (around Sep - Oct) on Saturdays at our place. This is a completely Satvik (no onion-no garlic) Quick rice dish, and as it is made for Naivedyam (offering to God), fresh rice is used. But if you have to make this for only an early morning lunch box, even pre-cooked rice (cooked well and cooled can be used)

We also make this during Navratri as one of the rice offerings of the day along with Sundal (legume salad / legume stir fry) that is offered to the Goddess.

Other Naivedyam (offering to God) dishes that can be made quickly are

Gur ka Sheera | Jaggery Semolina Pudding | Bellada Kesari Bhath

Gur ka sheera or Bellada Kesaribhath is a soft melt in the mouth semolina pudding made with jaggery. Made in under 10 mins as a quick dessert.

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Akkaravadisal (Instant Pot Recipe)

Akkaravadisal is a Iyengar (Tambrahm) festival delicacy made as an offering to the God . It is a decadent rice-lentil pudding made with jaggery and ghee

Check out this recipe

Akkaravadisal - Indian Rice + Lentil Pudding with ghee and jaggery

Rasayana | ರಸಾಯನ | Rama navami recipe

Rasayana is a a Quick Banana Relish with Jaggery and coconut. Often offered as an offering / Naivedyam during Pujas

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Fresh Rajma Sundal

Fresh kidney beans stir fry. This is a No onion no garlic, vegan and GF dish. Sundal is usually served for Navratri (Indian Festival)

Check out this recipe

Prep time : 10 mins | Cook time : 20 mins | Serves : 3

Recipe Type : South Indian, Main Course / Festival recipes

(You may make this with pre-cooked and cooled rice, but as I was making it for Naivedyam / offering to God, I made the rice from scratch - either way make sure the rice is fluffed up with separate grains)

Ingredients:

Rice - 1 cup
Salt - to taste
Oil - 3 tablespoon (pref Sesame Oil as it gives authentic taste)

Spice Powder:

Til / Sesame seeds (white) - 3 TBSP
Black Sesame seeds - 1 tablespoon (optional)
Hing / Asafoetida - a generous pinch (¼ tsp)
Urad Dal / Split black gram - 3 tsp
Dry copra grated - 2 TBSP
Channa Dal - 1 tsp
Dry red chillies - 3 (adjust spice)
Oil - 1 TBSP

Tempering:

Mustard seeds - ½ tsp
Urad dal - ½ tsp
Cashewnuts - few
Broken red chillies - 1 or 2
Curry leaves - few

PIN FOR LATER

Method to make Ellogarai

Cook rice, fluff it nicely and spread in a large flat plate. Drizzle 1 tablespoon oil into it and leave aside.
In a dry pan roast the sesame seeds till it splutters (take care not to burn it). Transfer to a plate and cool. Similarly dry roast the copra (dry coconut) for 10 secs and transfer to another plate.
Add 1 tablespoon oil, and roast the Urad Dal, Channa Dal, Red chillies one by one. Cool in a plate.
Grind the dals and chillies first to a coarse powder. Now add sesame seeds and copra and hing and blitz it just once in a spice grinder (don't over do it as the sesame and copra would leave behind oil)
In a non stick pan, add oil for tempering. Splutter mustard seeds, urad dal curry leaves, broken red chillies and cashewnuts. Once the cashew and urad dal turn golden brown, add the ground spice mixture and salt on a low flame. After two minutes, turn off the heat and add the cooked rice and toss well.
Serve immediately or with fried papads. I served it with Pineapple Cucumber Raita for a sumptuous Sunday Brunch.