Ellu satham (ellorai in Tamil)-Rice cooked with sesame seed masala powder

Name: Ellu satham (ellorai in Tamil)-Rice cooked with sesame seed masala powder
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Basmati rice; salt to taste; 1/2 cup Sesame seeds, black or white; 1 tablespoon Whole skinned urad; 1 tbsp Bengal gram; 1 tablespoon Peanuts, roasted; 1 tablespoon coriander seeds; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Fenugreek seeds; 1/2 teaspoon Peppercorn; 1/2 teaspoon asafetida powder; 5 Spicy red chilies; 1 tablespoon Grated copra coconut; 2 tablespoons sesame seed oil; 1 tablespoon Mustard seeds; 2 Spicy red chili; 1/4 teaspoon Turmeric powder; 20 cashews; Pinch asafetida; 1/4 cup Curry leaves; main, lunch, dinner

Lakshmi Sridharan Ph D @cook_19872338

USA

#cheffeb #week 3 #sesame seeds Mom usually made “ellu” satham on Saturdays. Saturday is for a special day for Venkatasalapathy. It is our family tradition to make sesame rice especially during the month of Purattasi. . I cooked aromatic flavorful nutritious sesame seed rice on Saturday. Color of the sesame does not matter. black or white both have the same nutrients, flavor and aroma. I used rice cooker to get nice fluffy rice

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1 cupBasmati rice
salt to taste
To make masala powder:
1/2 cupSesame seeds, black or white
1 tablespoonWhole skinned urad
1 tbspBengal gram
1 tablespoonPeanuts, roasted
1 tablespooncoriander seeds
1/2 teaspoonCumin seeds
1/2 teaspoonFenugreek seeds
1/2 teaspoonPeppercorn
1/2 teaspoonasafetida powder
5Spicy red chilies
1 tablespoonGrated copra coconut
To season:
2 tablespoonssesame seed oil
1 tablespoonMustard seeds
2Spicy red chili
1/4 teaspoonTurmeric powder
20cashews
Pinchasafetida
1/4 cupCurry leaves
main, lunch, dinner

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Steps

30 mins

1

Prepare a checklist. Keep the necessary items nearby.
2

Prepare a checklist. Keep the necessary items nearby.
3

Soak basmati rice in a bowl with 2 cups of water for 20 minutes, then drain, add salt, 2½ cups of water. Add everything to the rice cooker pot. Add 1 tablespoon of sesame seed oil. Close the cooker pot and turn on the cooker.
The cooker will automatically turn off after it is cooked.
4

Roast sesame seeds in a skillet over medium heat. After seeds crackle, turn off the stove Transfer to a plate or a bowl and let the seeds cool. In a skillet over medium heat, roast cumin seeds, fenugreek seeds, urad dal, chana dal. Add chilies, peppercorns, and ginger. When the urad dal turns slightly brown, turn off the stove. Place the roasted ingredients on a plate and let them cool. Roast the coconut separately.
5

Grind the roasted ingredients in a mixer. Transfer to a plate and set aside. Mix the sesame masala powder with the cooked rice in the cooker, add salt.
6

Seasoning: in a skillet over medium heat; add sesame seed oil. Add mustard seed to the hot oil, after it bursts open, add chilies, coriander, turmeric powder, curry leaves, cashew nuts and fry. Add this to the rice in the cooker and mix gently without breaking the rice. and let it soak for an hour for all the flavors to blend together. Transfer to a serving bowl or plate. You may serve ellorai with chips, papads etc.

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Lakshmi Sridharan Ph D @cook_19872338

on February 04, 2025 02:07

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography