Sesame rice reminds me of Puliyodharai( Tamarind rice). It more or less follows the same method. This rice is a time saver while packing for long trips. I read this recipe from Swapna's Blog. I changed few steps according to my taste and the result was amazing.Ingredients :
2 cups cooked rice (I used sona masoori)
1/2 cup sesame seeds
1 tbsp cumin seeds
3 dry red chilies
1/4 tsp turmeric powder
salt to taste
For Tempering:
2 tbsp oil
1 tsp channa dal
1 tsp urad dal
1 tsp mustard seeds
4 curry leaves
1/4 cup ground nuts and cashew nuts
1/4 tsp asofetedia
2 green chilies
coriander leaves for garnish
Method :
1. Dry roast the sesame seeds,cumin seeds and red chilies. It takes about 5-10 minutes on medium heat. Cool and grind it to powder along with salt and turmeric powder. Set aside.
2. Heat a wok with oil. Once its warm add all the tempering ingredients and saute until they turn light golden, then add the masala powder and fry it for 2-3 minutes until combine.3. Add the cooked rice to the mixture in the wok and mix well and cooked for 2 minutes.
4.Turn off the heat, garnish with coriander leaves and serve warm.
COOK'S FILE:
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HINT: I pressure cooked 1 cup of raw rice with 2 cups of water for 1 whistle. After it was cooked I transferred it to another vessel and let it cool completely so that its not sticky. From the cooked rice, I used only 2 cups. That was sufficient for this masala.
