Ellu Sadham

Cooked Rice – 2 cups

White Til seeds – 3 teaspoons

Black Til seeds – 2 teaspoons

Red chilly – 4 to 5

Bengal gram dhal – 2 teaspoons

Asafotida – ¼ teaspoon

Gingelly Oil – 4 or 5 teaspoon

Salt – 1 teaspoon or as per taste

Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til seeds and salt.

Put the cooked rice in a broad vessel and add required til powder along with few drops of oil. Mix thoroughly and serve.

You can make the til seeds powder (Ellu Podi) as above and store it. You can use it whenever you want.

Some people season this rice with mustard, red chilli and curry leaves. But without seasoning also, it tastes good.

Instead of bengal gram dhal, urad or thuvar dhal can also be used. Little coconut gratings and ground nut also be fried and added while grinding this powder.

But preparing this podi only with til and little dhal will have more til flavour.