Sesame Seed Rice South Indian Style Recipes

SOUTH INDIAN-STYLE YELLOW RICE

Steps:

• Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
• Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
• Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
• Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.

SESAME RICE

Steps:

• In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.

SESAME SEED RICE SOUTH INDIAN STYLE

Steps:

• Mix the tamarind concentrate with the hot water and set aside.
• Dry fry the sesame seeds in a frying pan until they are lightly browned and then powder in a coffee grinder. Set aside.
• In the same frying pan put the oil, mustard seeds, urad dal, dried chilies, and fenugreek (methi) seeds and heat over high heat until the dal is light brown.
• Quickly reduce heat to low and add the hing, turmeric, sesame seed powder and the tamerind-water mixture. Add salt and blend for 30 seconds.
• Add the cooked rice and mix well.
• Turn off heat.
• You may garnish the top with roasted peanuts or roasted cashews.