Black Sesame Rice Recipe – Authentic South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Black Sesame Rice Recipe – Authentic South Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Black Sesame Rice. It’s a simple yet incredibly flavorful dish that’s a staple in many South Indian homes. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s been a family favorite ever since. It’s comforting, aromatic, and surprisingly easy to put together. Let’s dive in!

Why You’ll Love This Recipe

This Black Sesame Rice isn’t just delicious; it’s a little slice of South Indian culinary tradition. It’s quick to make – perfect for a weeknight meal – and packed with flavor thanks to the toasted sesame seeds and fragrant spices. Plus, it’s a fantastic way to add a nutritional boost to your plate! You’ll love how the nutty sesame flavor complements the fluffy rice.

Ingredients

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

• 1 cup cooked raw rice
• 1.5 tbsp black sesame seeds
• 1 tbsp grated coconut
• 1.5 tsp urad dal
• 2-3 nos red chillies
• As needed salt
• 1.5 tsp cooking oil
• 1 tsp sesame oil
• 2 tsp sesame oil (for tempering)
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal (for tempering)
• 1 no red chilli (pinched)
• Few curry leaves

Ingredient Notes

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

• Black Sesame Seeds: These aren’t just about flavor! They’re a powerhouse of nutrients – calcium, iron, and antioxidants. In South India, black sesame seeds are considered warming and are often used in winter dishes. You can find them at most Indian grocery stores.
• Raw Rice: I prefer using a short-grain raw rice like sona masuri for this recipe. It gets beautifully fluffy when cooked. About 200g of raw rice will yield approximately 1 cup cooked.
• Sesame Oil: This is key to the authentic flavor. Nallenerugu (pure sesame oil) is the traditional choice, and it has a wonderfully strong aroma. If you can’t find it, any good quality sesame oil will work.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut (about 15g) works perfectly well in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the raw rice until it’s soft and fluffy. Once cooked, spread it out on a plate to cool down – this helps the grains separate nicely.
2. Now, let’s roast those sesame seeds! Heat a pan and dry roast the black sesame seeds for 2-3 minutes on high flame. You’ll know they’re ready when they start to crackle and release their aroma. Transfer them to a plate to cool.
3. In the same pan, heat 1.5 tsp of cooking oil. Add the urad dal and red chillies and roast until they turn golden brown. Then, add the grated coconut and roast for another minute.
4. Time to grind! Add the roasted dal, chillies, coconut, sesame seeds, and salt to a grinder or blender. Pulse intermittently to get a fine powder – we don’t want the oil to release too much.
5. Let’s do the tempering. In a small pan, heat 2 tsp of sesame oil. Add the mustard seeds and let them splutter. Then, add the urad dal, a pinched red chilli, and curry leaves. Fry for a few seconds until fragrant.
6. Finally, in a bowl, combine the cooked rice, sesame powder, tempered spices, and 1 tsp of sesame oil. Mix well, and adjust the salt and oil to your liking.

Expert Tips

• Don’t skip the cooling step for the rice! It really helps prevent it from becoming sticky.
• Roasting the sesame seeds is crucial for bringing out their flavor. Keep a close eye on them, as they can burn quickly.
• Grinding in pulses prevents the sesame seeds from releasing too much oil, giving you a nice, dry powder.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your cooking oil is plant-based.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of red chillies or remove the seeds before grinding. For extra heat, add a pinch of cayenne pepper.
• Regional Variations: In Tamil Nadu, you might find this dish with a touch of jaggery for a sweet and savory flavor. In Karnataka, some families add a handful of roasted peanuts to the powder.
• Festival Adaptations: During Makar Sankranti, this rice is often made with a generous amount of sesame seeds as part of the festive celebrations.

Serving Suggestions

This Black Sesame Rice is fantastic on its own, but it also pairs beautifully with:

• A simple yogurt raita
• A side of vegetable curry (like beans poriyal)
• Papadums for a satisfying crunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for this recipe? Short-grain raw rice like sona masuri works best, but you can experiment with other varieties too.
• Can I make the sesame powder ahead of time? Absolutely! Store it in an airtight container at room temperature for up to a week.
• How can I adjust the spice level? Reduce or remove the red chillies, or add a pinch of cayenne pepper for extra heat.
• What is the significance of sesame seeds in South Indian cuisine? Sesame seeds are considered warming and nutritious, and are often used in winter dishes and festive preparations.
• Can I use coconut oil instead of sesame oil? While sesame oil is traditional, you can use coconut oil as a substitute, but it will alter the flavor profile slightly.

I hope you enjoy making this Black Sesame Rice as much as I do! Let me know in the comments how it turns out for you. Happy cooking!