Authentic Sesame Rice Recipe – Urad Dal & Curry Leaves Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sesame Rice Recipe – Urad Dal & Curry Leaves Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Sesame Rice. It’s a simple dish, but bursting with flavour and holds a special place in South Indian cuisine, especially during festivals and as a comforting everyday meal. I remember my grandmother making this for me as a child, and the aroma still brings back such warm memories. It’s a little bit nutty, a little bit spicy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Sesame Rice isn’t just tasty; it’s quick to make, incredibly satisfying, and packed with goodness. It’s perfect for a simple lunch, a light dinner, or even as a neivedyam (ritual offering) during pujas. Plus, the combination of sesame seeds and urad dal is fantastic for digestion – something my amma (mom) always emphasized! You’ll love how easily it comes together and how much flavour it delivers.

Ingredients

Here’s what you’ll need to make this delightful Sesame Rice:

• 1 cup cooked rice
• ¼ cup raw rice
• 2 tbsp sesame seeds
• 2 tbsp urad dal (split black lentils)
• 3-4 red chilies
• A pinch of asafoetida (hing)
• Salt as needed
• Few curry leaves
• 2 tsp sesame oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Black Sesame Seeds: While white sesame seeds work, black sesame seeds add a more robust, nutty flavour. I highly recommend using them if you can find them! (About 15g)
• Urad Dal: This lentil is key to the flavour profile. Make sure it’s fresh for the best taste. (About 30g)
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour and is amazing for digestion. A little goes a long way. If you’re new to hing, it has a pungent smell, but it mellows out beautifully when cooked. (About 0.5g) You can find it at most Indian grocery stores, or online.
• Rice Types: Traditionally, short-grain rice varieties like Sona Masoori are used in South India. However, you can use any rice you prefer – basmati, jasmine, or even leftover rice works perfectly! The texture will vary slightly depending on the rice you choose.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s roast those sesame seeds. In a dry pan over medium heat, roast the sesame seeds until they turn golden brown and fragrant. Keep a close eye on them, as they burn quickly! Set them aside.
2. Now, in the same pan, add the urad dal and red chilies. Roast them on low heat until the dal turns golden brown and slightly crispy. This usually takes about 3-5 minutes.
3. Let the roasted ingredients cool completely. Once cooled, grind them into a fine powder using a spice grinder or a small blender. Add a pinch of asafoetida while grinding.
4. In a mixing bowl, combine the ground powder with the cooked rice.
5. Add the sesame oil and curry leaves to the rice mixture.
6. Mix everything thoroughly until all the ingredients are evenly distributed. Make sure every grain of rice is coated in that flavourful powder!
7. Serve immediately. It’s best enjoyed fresh!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan when roasting the seeds and dal. Roast in batches if necessary.
• Cooling the ingredients completely before grinding prevents the oil from releasing and clumping up.
• Adjust the amount of red chilies to your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment: If you like it extra spicy, add a few more red chilies or a pinch of cayenne pepper. For a milder flavour, reduce the number of chilies or remove the seeds.
• Festival/Occasion – Specific Neivedyam variations: For Krishna Jayanthi, some families add a tiny bit of jaggery to the powder for a slightly sweet and savoury flavour. My aunt always makes it this way!

Serving Suggestions

Sesame Rice is delicious on its own, but here are a few ideas to complete the meal:

• Serve with a side of yogurt or raita for a cooling contrast.
• Pair it with a simple vegetable curry or papadum (crispy lentil wafers).
• It’s also fantastic with a cup of hot sambar (lentil-based vegetable stew).

Storage Instructions

This rice is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes, absolutely! This recipe is naturally gluten-free.
• What type of rice is best for this recipe? Short-grain rice like Sona Masoori is traditional, but any rice you like will work.
• Can I make the powder ahead of time? Yes, you can! Store the ground powder in an airtight container at room temperature for up to a week.
• How should I store it? Store in a cool, dry place away from direct sunlight.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell, used for flavour and digestion. You can find it at Indian grocery stores or online.
• Can I use a different oil instead of sesame oil? While sesame oil is traditional and adds a unique flavour, you can use groundnut oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.