Ellu Sadam Recipe - South Indian Style Til Pulao Recipe
The Ellu Sadam Recipe is a flavourful Pulao with rice cooked along with sesame seeds and red chillies, finally topped off with peanuts and cashew nuts to incorporate all the flavours of the masala. Serve this Ellu Sadam Recipe along with Mirch Ka Salan and Raita for a quick weeknight dinner.
The Ellu Sadam Recipe is a delicious and nutty pulao from South India. It is one of the simple and quick to make pulao recipes that you can make in jiffy.
The Ellu Sadam is flavoured with the nutty roasted sesame and red chilies spice mix and made rich with the addition of cashews and peanuts.
Serve the Ellu Sadam Recipe along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner.
If you like this recipe of Ellu Sadam Recipe - Til Pulao Recipe, here are a few more Pulao Recipes
20 M
20 M
40 M
4 Servings
Ingredients
- 1-1/2 cups Basmati rice
- 3 tablespoons Sesame seeds (Til seeds)
- 4 Dry red chillies
- 1 tablespoon Cashew nuts , halved
- 1 tablespoon Raw Peanuts (Moongphali)
- 2 tablespoons Fresh coconut , grated
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 2 sprig Curry leaves
- 3 tablespoons Ghee
- Salt , to taste
How to make Ellu Sadam Recipe - South Indian Style Til Pulao Recipe
To begin making Ellu Sadam Recipe, wash and soak the basmati rice in enough water for 20 minutes.
Dry roast the sesame seeds and dried red chilies on low heat in a pan, until the sesames splutter and turn brown. Turn off the heat and let them cool.
Once the sesame seeds are cool, grind it into a coarse powder using a mixer and keep aside.
Heat 2 tablespoons of ghee in a wide pan, add the mustard seeds and split urad dal, let it crackle. Add the curry leaves and let it splutter.
Next, add the ground sesame red chilli mix, grated coconut and mix well. Cook till the coconut gets a good golden texture.
Now, drain the water from the rice and add it to the pan, saute for a minute until the rice is coated with the ghee and ellu masalas.
Add 2 cups of water and let the Ellu Sadam cook till 3/4th with the lid closed. This will take around 15 minutes.
In the meantime, heat a tablespoon of ghee in a small tadka pan, add in the cashew and peanuts, roast till it turns golden brown.
Switch off the heat of the tadka pan.
Once, the Ellu Sadam is cooked to 3/4th, add this prepared cashew, peanut mixture to the Ellu Sadam Recipe pan.
Cover the Ellu Sadam Recipe with a foil, and seal it with the lid tightly over it. Let the sadam cook for 5-7 minutes.
Once done, switch off the heat, fluff up the Ellu Sadam/ Til Pulao using a fork gently.
Serve the Ellu Sadam Recipe - Til Pulao along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
