Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine:Indian
This rice recipe using sesame seeds as the main ingredient is an occasional dish I make, usually when I have leftover rice.
If you eliminate the onions in this recipe this can definitely be a Nayivedyam/ Pooja Offering recipe.
The above mentioned Cooking Time is given in assumption that the rice is already cooked.
Health Benefits of Sesame Seeds
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 at least one recipe EVERYDAY.
We had this rice along with homemade thick yogurt (dairy) topped with fresh pomegranate seeds and chopped white cabbage as salad on the side. Of course, this is a Vegan & Gluten free rice recipe, approved by my kids (as we need to get it 🙂 )
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Meal recipes collection here⇒ Main Course
- Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo
- Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi
- 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
- 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
- Ground Nuts
Step wise pics Procedure:
- 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.
- Take them into a spice blender / mixer, let them cool and grind them into fine powder.
- Put the same pan on the stove top, 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.
- Let the onions soften, then add the salt and the masala powder that we kept ready.
- Give everything a mix and then add the cooked rice.
- You can use any type of rice variety. I used Sona Masoori rice.
- Just eliminate the onions, if you don’t like to.
- Adjust the salt and spice as per your taste.
- You can even avoid the tempering part 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.
- sesame rice / nuvvula annam, stays good for 1 day at room temperature.
- Can be put in refrigerator and be re-heated before serving. It stays good up to a week this way.
- The taste of this, sesame rice / nuvvula annam is absolutely scrumptious with perfect amount of spice.
- The chilled yogurt with fruit & cabbage salad added to its taste too.
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