Ellu Saadam | Ellogarai | Temple Style Sesame flavoured Rice
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.
Equipment
- 1 Pressure Cooker Can also use Instant Pot / Open Pot to cook the Rice
- 1 Kadai thick pan
- 1 Spice Grinder
Ingredients
Base
- 1 cup Rice Any Short grained, non aromatic, non glutinous rice would do
- 1 teaspoon Salt
- 3 tablespoon Sesame Oil pref Sesame Oil as it gives authentic taste
Spice Powder
- 3 tablespoon Sesame seeds Ellu,white
- 1 tablespoon Black Sesame seeds optional
- ¼ teaspoon Asafoetida Hing, skip for GF
- 3 teaspoon Split black gram Urad dal / Ulutham Paruppu - 3 tsp
- 2 tablespoon Dry Coconut grated
- 1 teaspoon Bengal Gram Channa Dal/ Kadalai Paruppu
- 3 Dry red chillies
Tempering
- Oil - 1 TBSP
- ½ teaspoon Mustard seeds
- ½ teaspoon Split black gram Urad dal
- 1 tablespoon Cashewnuts Halved
- 2 red chillies broken into pieces
- 1 sprig Curry leaves
Instructions
- 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.
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