Ellu Sadham (Sesame Rice) - Aadi Perukku Special
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Ellu Sadham, or Sesame Rice, is a beloved variety rice dish deeply rooted in Tamil cuisine. Made with freshly roasted sesame seeds, dried red chillies, and fragrant curry leaves tempered in sesame oil, this dish carries the nutty, earthy soul of South Indian cooking. It is one of those timeless recipes passed down through generations, prepared with simple pantry staples yet delivering a bold, satisfying flavour that is unmistakably Tamil in its character and warmth.
Tamil families cherish Ellu Sadham especially during the auspicious festival of Aadi Perukku, celebrated on the 18th day of the Tamil month of Aadi. On this day, families gather near rivers, lakes, and water bodies to offer prayers and thanksgiving to water bodies that nourish life. A grand spread of variety rice dishes including Ellu Sadham, Lemon Rice, Coconut Rice, and Tamarind Rice are prepared and shared as part of the celebration. It is a dish that brings families together around a banana leaf with joy and gratitude.
What makes this recipe truly special is how effortlessly it comes together. Once you have your cooked rice ready, the roasted sesame powder and quick tempering do all the magic in under 20 minutes. For the best results, always use cold cooked rice to avoid clumping, and roast the sesame seeds on a low flame until just golden to preserve their natural oils and nutty aroma. A generous drizzle of cold-pressed sesame oil at the end elevates every grain beautifully.
Ingredients
Instructions
💡 Tap a step to mark it doneCook 1.5 cups of raw white rice with enough water until each grain is cooked but separate. Spread the cooked rice on a wide plate or tray and allow it to cool completely to room temperature. This prevents the rice from turning mushy when mixed later.
Heat a dry pan on low flame. Add the white sesame seeds and roast them gently, stirring continuously, until they turn light golden and start to splutter. Be careful not to burn them as they can turn bitter very quickly. Remove from the pan and allow to cool.
In the same dry pan, lightly roast the dried red chillies for about 30 seconds until they become slightly crisp and aromatic. Remove and keep aside with the roasted sesame seeds.
Once the sesame seeds and red chillies are completely cooled, transfer them to a dry mixer grinder jar. Add the grated dry coconut and grind everything together to a coarse powder. Do not grind too fine — a slightly coarse texture gives the best flavour and bite to the rice.
Heat sesame oil in a wide pan or kadai over medium flame. Once the oil is hot, add the mustard seeds and allow them to splutter fully. Then add the urad dal and chana dal and fry until they turn golden and crisp.
Add the curry leaves and a pinch of asafoetida to the tempering and fry for a few seconds until the curry leaves turn crisp. Add turmeric powder and stir quickly. Remove the pan from the flame briefly to avoid burning the spices.
Add the cooled cooked rice into the pan with the tempering. Mix gently using a spatula or your hands, ensuring the rice is evenly coated with the sesame oil and tempering without breaking the grains.
Add the freshly ground sesame-chilli-coconut powder over the rice along with salt to taste. Gently fold everything together until every grain of rice is well coated with the aromatic sesame powder. Taste and adjust salt if needed.
Drizzle an extra half teaspoon of raw sesame oil over the finished rice for a fragrant finish. Serve warm or at room temperature on a banana leaf as part of your Aadi Perukku feast alongside papad, pickle, and vadai.
Tips and Tricks
- Always use cold or room temperature cooked rice for variety rice recipes. Freshly cooked hot rice will become sticky and clumpy when mixed with the sesame powder and oil.
- Roast sesame seeds on the lowest possible flame and keep stirring. They go from perfectly golden to burnt very quickly, and burnt sesame seeds will make the entire dish taste bitter.
- Use authentic cold-pressed gingelly oil (sesame oil) for both cooking and the final drizzle. It is the soul of this recipe and gives Ellu Sadham its signature deep, nutty flavour that no other oil can replicate.
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