Karaikal Ellu Sadam (Sesame Rice)
A nutty, gently spiced sesame rice traditionally offered as temple prasadam and cooked in Karaikal households during festivals.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Pan
- •Pot for rice
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 8 g
- calories
- 320 kcal
Instructions
- 1
Roast the sesame seeds in a dry pan without oil until light golden and popping. Set them aside to cool.
- 2
In the same pan, roast the dried red chillies, urad dal, and chana dal. Stir until golden and fragrant.
- 3
Grind the roasted sesame seeds, dal mixture, and salt into a rough, coarse powder.
- 4
Heat sesame oil in a pan. Add mustard seeds, curry leaves, and asafoetida, letting them pop and sizzle.
- 5
Add the peanuts to the pan. Fry them until they turn golden and crunchy.
- 6
Add the cooked rice to the pan. Mix gently over low heat.
- 7
Sprinkle the ground sesame powder over the rice. Toss well so every grain is evenly coated.
- 8
Drizzle over a little extra sesame oil if the rice looks dry. Serve warm.
Chef's tips
Use rice that has cooled completely so the grains stay separate. The sesame powder can be made in bulk and stored for quick preparation on festival days.
Ingredient substitutions
- white sesame seeds → black sesame seeds
- peanuts → cashews
Storage
Keeps well at room temperature for up to 8 hours; refrigerate beyond that.
Reheating
Bring to room temperature or lightly warm; avoid microwaving too long as sesame can turn bitter.
Common mistakes to avoid
- •Grinding the sesame seeds too fine, turning oily
- •Mixing rice while it's too hot, causing it to turn mushy
Serving suggestions
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