South Indian Sesame Rice Recipes

SOUTH INDIAN SESAME RICE

Steps:

• 1. Put the rice, water, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Let the rice rest undisturbed about 5 minutes.2. In a small skillet, over medium heat, dry-roast the sesame seeds until golden, remove to a bowl, and set aside about 2 teaspoons for garnish. Then dry-roast the dal and red chili peppers until golden. Transfer to a spice or coffee grinder, along with the sesame seeds, and grind coarsely.3. Heat both oils in a large nonstick skillet over medium heat and cook the cashews and curry leaves, stirring, until golden, 1 minute. Add the scallion greens and stir about 30 seconds.4. Add the cooked rice and ground sesame-red chili mixture and mix well. Cover and cook over low heat 3 to 5 minutes. Transfer to a serving dish, garnish with the reserved sesame seeds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SESAME RICE

Steps:

• In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
• Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.

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.