Nuvullu Annam, Ellu Sadam or Tilwale Chawal (Rice with Sesame)

Nuvulla Annam, Ellu Sadam, or Tilwale Chawal
Nuvulla Annam, Ellu Sadam, or Tilwale Chawal

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. 🙂

Serves: 4


  • 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


  1. Wash the rice well.
  2. Pressure cook the rice with 1.75 cups of water.
  3. After the rice is cooked, add the salt and 1 tbsp sesame oil and mix well.
  4. Set the rice aside.
  5. 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.
  6. Set aside to cool.
  7. Heat about 0.5 tbsp oil.
  8. Add the Bengal Gram and fry till it golden brown.
  9. Turn off the heat.
  10. Add the split red chillies, asafoetida, and curry leaves.
  11. Mix well and let it sit for a minute.
  12. Remove the curry leaves and add to the rice.
  13. Grind the roasted sesame, fried Bengal gram and red chillies to a coarse powder.
  14. Add the spice powder to the rice.
  15. With a light hand, mix well.
  16. 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.


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