Ellu Sadam (Sesame Rice)

How to Prepare

1. Cook 7.5 cups of rice with 15 cups of water until soft and fluffy. Let it cool completely.
2. In a heavy-bottomed pan, dry roast 1.5 cups of black sesame seeds on low heat until they start to pop and release aroma. Set aside to cool.
3. In the same pan, dry roast 15 dried red chilies until crisp. Set aside to cool.
4. Grind the roasted sesame seeds and red chilies into a coarse powder using a grinder or blender.
5. Heat 3/4 cup of sesame oil in the pan, add 3 tsp of mustard seeds, and let them splutter.
6. Add 3 tbsp of urad dal and 3 tbsp of chana dal, and fry until golden brown.
7. Add 30 curry leaves and 3 tsp of asafoetida, and sauté for a few seconds.
8. Add the ground sesame-chili powder to the pan and mix well for 1-2 minutes on low heat.
9. Turn off the heat, add the cooled rice to the pan, and mix thoroughly to coat the rice with the spice mix.
10. Add salt to taste and mix well. Optionally, garnish with roasted peanuts or cashews.
11. Serve warm or at room temperature with a side of yogurt or pickle.