Sesame ~ Pepper Rice.

“Sesame ~ Pepper Rice” … The method of preparation of this rice is similar to other dry powder mixture rice’s … And please don’t go by the colour, you are bound to get this colour when you use black sesame and black pepper. But the taste is awesome and do remember that black til is healthier than the white polished one and this one tastes simply heavenly … I have added dried takka mirsanga (buttermilk soaked dried chilly) while seasoning to add on extra touch to the rice along with some cashew nut pieces … In all a very delicious concoction of rice that can be packed off in lunch boxes too does not need any accompaniment with this rice as all spices are tartness and included in the rice …. Yummy ... 

Rice is a staple food of south Indians and we relish them prepared in many methods and variations. There are so many variety of preparations that I simply forget which one’s to add on. I love seasoned ~ flavored rice using a mixture of powders and I have already posted curry leaves, moong flavoured, garlic flavoured etc. There are so many that I fall short in time in preparations. Whenever, I have to be out throughout the day on official work, I prefer carrying this in my tiffin so that I can have it without worrying about what to eat elsewhere. This comes handy and also fills the stomach pleasantly and keeps you going trough the day. There are times when I have to attend functions and will be outside the house throughout the day. At night prefer to eat something light, so as to feel satisfied and have a good sleep without having our stomach’s grumble at midnight. That is when I prepare these dishes so that its sort of a one pot meal and does not need any side dish. So what are you’ll waiting for, try this yummy dish and rest assured your family is sure to love it. Iwill be posting many such one pot meal style dishes soon, so keep an eye or subscribe to my blog to not miss any of the recipes. 

** Ingredients :

Rice : 3 – 4 cups cooked

Coconut : ½ cup freshly grated.

Mustard Seeds : 1 tsp

Urad Dal : 1 tsp

Dried Red Chilly : 2 

Curry Leaves : 8-10

Lemon : 1 small sized

Salt to taste

Coconut Oil : 1 tsp + 2 tsp

** For Grinding :

Urad Dal : 2 tsp

Black Sesame / Til : 2 tblsp

Red Chilly : 1-2

Pepper Corns : 1 tsp

** For Garnishing :

Cashew Nuts : 2 tsp (fine pieces)

Sun dried buttermilk soaked chillies : 3-4 

** Cook rice either using pressure cooker method or straining method. In all you need about 3 to 4 cups of cooked rice. You can even prepare this with left over rice. However, see to it that the rice is a little bit firmly cooked and not mushy. Soft cooked rice will taste equally good but rice cooked like that for biryani tastes better when the dish turns out crunchier. I cooked the dish with fresh rice.

** Heat 1 tsp oil in a small pan, when hot lower the heat and add in the urad dal and fry till slightly the colour changes. Immediately add in red chilly and pepper corns and fry for a few seconds. Lastly add sesame and further fry for 2 minutes. It should splutter a bit, but if not, its ok. Keep aside and let cool a little bit then put it in a mixer grinder and run for a few minutes till it is ground to a fine powder texture. Do not add in any water. The powder should be dry.

** Heat the remaining 2 tsp of oil in a thick bottomed kadai, when the oil is hot lower the heat and add in the sun-dried buttermilk soaked chillies / takka mirsanga and fry till evenly browned and done. Remove and keep aside. Add in the cashew nuts (small pieces) and fry till slightly brown in colour. Remove and keep it aside along with the chillies. Both of these are for garnishing. 

** Now continue the remaining procedure in the same kadai, using the leftover oil. See to it that the oil is hot, add in Urad dal and when they slightly change in colour add in the mustard seeds, when they begin to splutter add in the red chillies broken to small pieces and the curry leaves, fry for a few seconds. 

** Now lower the heat to minimum and add in the ground masala powder to the kadai and mix well with the spices. Add in the grated coconut (it should be finely grated), salt to taste and mix well. Finally add the cooked rice and mix well. 

** Cover with a tight fitting lid and let it get completely warmed up on low heat for about 10-15 mins. Keep stirring in between lightly so that the rice does not get mushy or mashed up. When done remove the lid and garnish with the fried cashew nut pieces and fried buttermilk soaked chilli (takka mirsanga). Keep aside covered for 15 minutes for the flavors to seep in.

** “Sesame ~ Pepper Rice” is done and is ready to be served. Add a freshly squeezed lemon juice and mix well, just before serving. Serve the rice warm. Tastes great. There is not need to serve any accompaniment with this rice as all spices are tartness and included in the rice. And please don’t go by the colour, you are bound to get this colour when you use sesame and black pepper. But the taste is awesome and do remember that black til is healthier than the white polished one and tastes simply heavenly.