Carbs Specific DiabeticFriendly Few Ingredients FiberFood Glutenfree Kids Friendly LeftOver Rice Recipes Pooja / Gathering popular featured Protein Rich Quick to Make SouthIndian Recipes Travel Food Vegan

Sesame Rice / Til-Chawal / Nuvvula Annam

Recipe Cooked, Photographed and Written by Praveena

Prep Time:10 mins   Cooking Time:10 mins   Cuisine:Indian

Sesame seeds are an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber.(info from internet)

I am aware of the fact that sesame seeds are a very good source of calcium. And is one of the major sources for vegetarians/vegans specifically. With this in mind, I use / add few sesame seeds in atleast one recipe EVERYDAY.

And this rice recipe using sesame seeds as the main ingredient is an occasional dish I make, usually when I have leftover rice.

We had  this rice along with homemade thick yogurt (dairy) topped with fresh pomegranate seeds and chopped white cabbage as salad on the side. Ofcourse, this is a Vegan & Glutenfree rice recipe, approved by my kids (as we need to get it 🙂 )

If you eliminate the onions in this recipe this can definitely be a Nayivedyam/PoojaOffering recipe.

The above mentioned Cooking Time is given in assumption that the rice is already cooked.

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

You can see all my Meal recipes here⇒  Main Course

Related Posts⇒ Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo , Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi

Follow me on⇒  Facebook  Pinterest  / Google+


  • Rice (cooked) – With 3 cups of rice grains
  • Salt – 4 teaspoons (or) as per taste
  • Cooking Oil –  4 tablespoons
  • Hing/Inguva/Asafoetida – ½ teaspoon
  • Dry Red Chillies – 8
  • Green Chillies – 6 to 8 
  • Curry Leaves – 10 approx.
  • Onion – 2 small size
  • Sesame seeds – 2 heaped tablespoons

Ingredients for Tempering:

  • Urad dal / Minapappu / Split Black gram – 1½ teaspoon
  • Hing/Inguva/Asafoetida
  • Mustard seeds / Aavalu – 1 teaspoon
  • Chana dal / Split Yellow gram dal – 1½ teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Sesame Seeds – 1 teaspon
  • Ground Nuts – 10 
  • Dry Red Chillies – 3

Special Ingredients:

  • Hing/Inguva/Asafoetida
  • Ground Nuts


  • Firstly, get the rice cooked and keep it ready.
  • Peel the onions and cut into small cube size pieces.
  • Slit the green chillies length wise.
  • Take a large wide pan (suitable to add the whole rice), put it on stove top under medium flame.
  • For Masala Powder:  Add the sesame seeds and dry red chillies to the pan.
  • Dry roast them until you get a pleasant aroma / till they change the colour as shown in the pic below.
  • Take them into a spice blender / mixer, let them cool and grind them into fine powder.

    After dry-roasting the sesame seeds and dry red-chillies
  • Put the same pan on the stovetop, under medium flame add the Oil and let it heat.
  • Add all the items under ‘Ingredients for Tempering’.
  • Saute the tempering items and then add the slit green chillies, onion pieces & curry leaves. See pic below.

    Adding onion pieces and slit green chillies to the pan
  • Let the onions soften, then add the salt and the masala powder that we kept ready. See pic below.

    Adding the powdered masala and salt to the pan
  • Give everything a mix and then add the cooked rice.
  • Then thoroughly and gently turn over such that the masala, salt and tempering are completely spread throughout the rice. See pic below. Done!!

    Content in the frying pan mixed up thoroughly with the rice


  • You can use any type of rice for this recipe. I used Sona Masoori rice.
  • If you do not wish to add Onions you can just eliminate.
  • Adjust the salt and spice according to your taste.
  • You can even avoid the tempering par of the recipe, but it definitely gives a nice aroma to the rice on the whole.
  • It can be made with freshly cooked rice (or) with left over rice too.
  • It stays good for 1 day at room temperature.
  • Can be put in refrigerator and be re-heated before serving. It stays good upto a week this way.


  • The taste of this rice dish is absolutely scrumptious with perfect amount of spice.
  • The chilled yogurt with fruit & salad added to its taste too.

    Sesame Rice /  Til-Chawal / Nuvvula Annam served with homemade thick curd and white cabbage salad

You can Pinit here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / Google+



Leave a Reply