Nuvullu, Til, or Sesame is very dear to me. I am always willing to try anything that has til and I always have a stash of Nuvvula Podi at home to season an assortment of vegetables.
As a result, I am always ready to make Nuvullu Annam or Ellu Sadam as Naivedyam for various festivals and poojas. Not that it is limited to religious occasions; I can have it any time.
And it is so simple to make. 🙂
- Rice – 2 Cups
- Unpolished Nuvullu, Til, or Sesame – 1/4 Cup
- Senaga Pappu, Chana Dal or Split Bengal Gram – 1 tbsp
- Red Chillies – 3 or 4
- Hing or Asafoetida – A Large Pinch
- Nuvvulla Nune, , Til Ka Tel, or Sesame Oil – 1.5 tbsp
- Karivepaku, Kadi Patta, Curry Leaves – A Few (Optional)
- Salt to Taste
- Wash the rice well.
- Pressure cook the rice with 1.75 cups of water.
- After the rice is cooked, add the salt and 1 tbsp sesame oil and mix well.
- Set the rice aside.
- On medium heat, in a heavy-bottomed vessel, dry roast the sesame seeds till they start to change colour and give off a nice aroma.
- Set aside to cool.
- Heat about 0.5 tbsp oil.
- Add the Bengal Gram and fry till it golden brown.
- Turn off the heat.
- Add the split red chillies, asafoetida, and curry leaves.
- Mix well and let it sit for a minute.
- Remove the curry leaves and add to the rice.
- Grind the roasted sesame, fried Bengal gram and red chillies to a coarse powder.
- Add the spice powder to the rice.
- With a light hand, mix well.
- Serve with papads or vadiyalu.
- Do not fry the sesame seeds in oil.
- Use unrefined sesame oil, if possible. The resulting taste is simply outstanding. 🙂
- Avoid polished til, if possible.
- Bisi Bele Huli Anna or Bisi Bele Bhath (aahaaramonline.com)
- Chintapandu Pulihora (Tamarind Rice) (aahaaramonline.com)
- Nimmakaya Pulihora or Elumichai Sadam (Lemon Rice) (aahaaramonline.com)
- Vangi bath/Brinjal Rice (priyasfeast.com)