Ellu Sadam Recipe - South Indian Style Til Pulao Recipe

Step 1: To begin making Ellu Sadam Recipe, wash and soak the basmati rice in enough water for 20 minutes

Step 2: Dry roast the sesame seeds and dried red chilies on low heat in a pan, until the sesames splutter and turn brown

Step 3: Turn off the heat and let them cool

Step 4: Once the sesame seeds are cool, grind it into a coarse powder using a mixer and keep aside

Step 5: Heat 2 tablespoons of ghee in a wide pan, add the mustard seeds and split urad dal, let it crackle

Step 6: Add the curry leaves and let it splutter

Step 7: Next, add the ground sesame red chilli mix, grated coconut and mix well

Step 8: Cook till the coconut gets a good golden texture

Step 9: Now, drain the water from the rice and add it to the pan, saute for a minute until the rice is coated with the ghee and ellu masalas

Step 10: Add 2 cups of water and let the Ellu Sadam cook till 3/4th with the lid closed

Step 11: This will take around 15 minutes

Step 12: In the meantime, heat a tablespoon of ghee in a small tadka pan, add in the cashew and peanuts, roast till it turns golden brown

Step 13: Switch off the heat of the tadka pan

Step 14: Once, the Ellu Sadam is cooked to 3/4th, add this prepared cashew, peanut mixture to the Ellu Sadam Recipe pan

Step 15: Cover the Ellu Sadam Recipe with a foil, and seal it with the lid tightly over it

Step 16: Let the sadam cook for 5-7 minutes

Step 17: Once done, switch off the heat, fluff up the Ellu Sadam/ Til Pulao using a fork gently

Step 18: Serve the Ellu Sadam Recipe - Til Pulao along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a delicious weeknight dinner