Wednesday, 9 October 2013

Sesame Rice



Long ago there was a write up in The Sunday Times of India (coloured section) about some king who would have a midnight picnic on a particular day in the year and his midnight picnic meal comprised 5 types of rice – tomato rice, lemon rice, tamarind rice, sesame rice and curd rice. That’s from where I got this recipe of sesame rice.

 (The left side is made of white rice and the right side of the heart is made with brown rice.)

Ingredients

6 cups of cooked lukewarm rice,
1 sprig finely shredded curry leaves,
3 tbsp sesame oil,
Salt to taste,
2 tsp mustard seeds,
1 tsp roasted channa dal,
1 tsp urad dal,
4 sprigs curry leaves,
1 red chill (halved),
3-4 chopped green chillies,
1 tsp chopped ginger,
¾ cup roasted sesame seeds,
10 red chillies,
A large pinch of asafoetida

Method
Powder the roasted sesame seeds, red chillies and asafoetida into a coarse powder (not too coarse).

Add the shredded curry leaves, 2 tbsp sesame oil and salt to the lukewarm rice.

Heat the remaining oil and add the mustard seeds, roasted channa dal and urad dal. When the mustard seeds pop and the urad dal turns light brown in colour add the remaining curry leaves, ginger, halved red chilli and chopped green chillies. Fry for a minute and add it to the rice. Mix well. Sprinkle the sesame seed powder and mix well.

It is now ready for serving.