Ellu Sadam Recipe – South Indian Style Til Pulao
This flavorful Ellu Sadam, or Til Pulao, is a popular South Indian dish known for its delicate flavors, toasted sesame seeds, and satisfying blend of spices. Ideal for a comforting lunch or light dinner, this recipe is quick to prepare, rich in aroma, and offers a delicious harmony of nutty sesame, crisp curry leaves, and creamy coconut.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 20 minutes | 40 minutes | 4 |
| Cuisine | Course | Diet |
|---|---|---|
| South Indian | Lunch/Dinner | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups |
| Sesame seeds (Til) | 3 tablespoons |
| Dry red chilies | 4 |
| Cashew nuts (halved) | 1 tablespoon |
| Raw peanuts | 1 tablespoon |
| Fresh coconut (grated) | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Curry leaves | 2 sprigs |
| Ghee | 3 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
- Calories: Approximately 320 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 12g
- Fiber: 3g
- Sodium: 250mg
Instructions
| Step | Instructions |
|---|---|
| 1 | Prep the Rice: Start by rinsing the basmati rice thoroughly, then soak it in water for about 20 minutes. Drain and set aside. |
| 2 | Dry Roast the Sesame Seeds and Chilies: In a small pan over low heat, dry roast the sesame seeds and red chilies until the sesame seeds begin to splutter and turn golden brown. Remove from heat and let cool. |
| 3 | Grind the Sesame and Chili Mixture: Once cooled, grind the sesame seeds and red chilies into a coarse powder using a mixer or spice grinder. Set this fragrant sesame-chili mixture aside. |
| 4 | Prepare the Base in Ghee: In a large, wide pan, heat 2 tablespoons of ghee over medium heat. Add the mustard seeds and split urad dal, allowing them to crackle. Follow with the curry leaves, letting them release their aroma as they sizzle. |
| 5 | Cook the Coconut and Spices: Add the ground sesame-chili mixture and grated coconut to the pan. Sauté until the coconut turns a golden color, bringing depth to the mixture. This will take about 3–4 minutes. |
| 6 | Add the Rice: Add the drained basmati rice to the pan. Stir well for a minute or two to coat the rice with the ghee and the spiced sesame-coconut mixture, allowing the flavors to infuse. |
| 7 | Cook the Rice: Pour 2 cups of water into the pan and add salt to taste. Cover the pan with a lid and let the rice cook on low-medium heat until it’s about three-quarters done (approximately 15 minutes). |
| 8 | Prepare the Cashew-Peanut Tadka: In a small tadka pan, heat the remaining 1 tablespoon of ghee. Add the halved cashew nuts and raw peanuts, roasting until golden and aromatic. Turn off the heat and set aside. |
| 9 | Finish Cooking the Rice: Once the rice is three-quarters cooked, add the roasted cashew-peanut mixture to the pan. Cover the pan again, sealing with foil if desired, to allow the flavors to meld. Cook on low heat for another 5–7 minutes until the rice is fluffy and fully cooked. |
| 10 | Serve: Once done, gently fluff up the Ellu Sadam with a fork. Serve hot with a side of Mirchi Ka Salan and Tomato Onion Cucumber Raita for a complete South Indian-inspired meal. |
Tips & Variations
- Adjust Spice Levels: If you prefer a spicier dish, add extra red chilies when roasting with the sesame seeds.
- Alternative Nuts: Swap cashews and peanuts with almonds for a unique flavor twist.
- Additional Vegetables: Add finely chopped carrots, beans, or peas to the rice while it cooks for added color and nutrients.
- Flavor Boost: A squeeze of lemon juice before serving can add brightness and balance to the rich sesame flavor.
Serving Suggestion: Enjoy this traditional South Indian Ellu Sadam alongside tangy Mirchi Ka Salan and cooling Tomato Onion Cucumber Raita for a comforting meal brimming with flavor.
