Til Ke Chawal/Ellu Sadam/Spicy Sesame Rice

Hello and warm welcome to all my readers of ‘Yummy Food’….today I am here to do a quick post….quick post means no chit chat….i am directly running into the recipe as all because of time factor…I made a hot cup of masala chai to fuel my engine….and sat before my computer to make this post….but cool breeze with a kiss of sunshine touching my cheeks to blush….i just closed my eyes to experience this magic in air….Somewhere I can hear chirping of birds….tip-tap of people returning from there morning walks….and from my kitchen….whistle sound from Idli cooker….microwave peeping to say maggi is ready…..pressure cooker hissing to say dal is almost done….and someone in the neighbouring house tossing rice in winnow (soop in hindi/chata in telugu/muram in tamil)…..wow…I love winter warm morning…….leaving you here to jump into my recipe…..

Today’s recipe is yet another simple recipe with rice…a perfect lunch box treat and also could be made in jiffy……Some days back when I was flipping pages through Southern Spice(cookbook won by me) by Chandra Padmanabhan, I caught hold of this recipe…This recipe can also be made when you have leftover cooked rice. So what are you waiting for….scroll down to check out….

INGREDIENTS:

• 1 cup Rice, cooked and cooled
• 1 tbsp Salt

TO GRIND:

• ½ cup white Sesame seeds/Til
• 2 tbsp. grated dry Coconut
• 4 dry Red Chillies

TEMPERING/TADKA:

• 2 tbsp. Peanuts
• 1 tbsp. Mustard seeds,
• ½ tbsp. Cumin/Jeera
• 2 dry Red Chillies, halved
• 1 tbsp. Urad dal
• 1 tbsp. Chana dal
• 10 Curry leaves
• Oil

PREPARATION:

• Dry roast sesame seeds and dry coconut individually for 2-3 minutes on low flame and set aside.
• Then add oil to a heavy bottom cooking vessel, to this add dry red chillies and fry till fragrant. Leave it cool.
• Now mix in roasted sesame seeds, dry coconut and fried red chillies and grind to make a fine powder.
• Mix this spice mixture with cooled rice and adjust salt.
• Heat oil and fry peanuts. When peanuts are completely fried then add one by one ingredient listed under tempering.
• Now add in rice and mix well. Leave for 1-2 minutes and turn off the flame.
• Serve hot with papad or any vegetable stir fry or curd. I served with potato fry and raita.
• Last but not least add your 'love' to make the dish 'YUMMY'.

MY NOTES:

• Make the spice mixture a day ahead and store in an air tight container so that you can rustle up the recipe in just few minutes.
• You can even make it in abundant so that you can use it whenever you are in hurry.
• I used the same spice mixture to make potato fry. I turned out yum.

This recipe is going to participate in CWS-Rice hosted by Reva of Kaarrasaaram, event Cooking With Seeds by Priya of Priya's Easy N Tasty Recipes, also to Cooking Without Onion and Garlic event at Ammaji's Recipes and also to Healing Foods - Coconut event hosted by Sukanya of SaffronStreaks, Healing Foods event by Siri of Cooking With Siri.

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