Meena's Taste Mantra

Ellu Sadam | Black Sesame Rice - A healthy way to introduce Black Sesame in our diet!

Black Til | Black Sesame or as known in Tamil - Karappu Ellu, has many haealth benefits. It is considered to have anti - aging properties, good for healthier skin and bones. Since it has phytochemicals, fibers and antioxidants it helps to keep Cancer at bay as well as maintain good heart health. This is a great source of magnesium and thus helps to lower blood pressure.

Apart from the above, the taste of this tiny seed is really delicious. Simple dry roast and mix it up with grated jaggery, you have a nutritious dish ready to satiate your sweet pangs! Amma prepares Ellu Sadam quite often. This is also a Naivedhyam on 18M Perukku, Ganesh Chaturthi and MahaShivratri.

INGREDIENTS

1 cup Cooked Rice
2 tblsp Black Til | Sesame Seeds, dry roasted and roughly crushed
1/4 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Channa Dal
1 tsp Red Chilli Flakes
4 Kaju | Cashew Nuts
1 sprig Kadhi Patta | Curry Leaves

2 tsp Oil | Homemade Ghee | Clarified Butter

1/2 tsp Salt | To taste

METHOD

In a kadhai, add oil|ghee. When oil|ghee gets hot add rai, channa dal, urad dal, and curry leaves. We used Homemade Ghee.
When they begin to splutter add kaju and red chilli flakes and stir till kaju begins to change colour.
Reduce flame to low and add cooked rice, Black Til coarse powder and salt. Mix well gently ensuring rice strands do not break.
After 2 minutes, switch off the gas and transfer to a serving bowl.
Serve hot with any roasted papad and Raita.

This rice is also made during Aadi Perukku also known as Aadi 18 along with various other types of Rice like Nai Payasam or Shakara Pongal (sweet), Puliyodarai | Tamarind Rice, Lemon Rice, Coconut Rice, Jeera Rice, Milagu Jeera Rice, Pepper Rice, Peanut Rice, Mint Rice, Coriander Rice, Amla Rice, Curry Leaf Rice and Curd Rice.

We have used:
1. Tamil Ponni Rice
2. Tata Salt Lite
3. Keya Wonder Hot Red Chilli Flakes

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.