Ellu Podi Rice Recipe – Authentic Sesame Rice with Red Chillies

Last Updated on 2 months by Neha Deshmukh

Ellu Podi Rice Recipe – Authentic Sesame Rice with Red Chillies

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Ellu Podi Rice. It’s a wonderfully fragrant and flavorful dish, and honestly, it’s comfort food at its finest. I first made this on my own when I was craving something my Amma used to make, and it instantly transported me back to my childhood. It’s simpler than it looks, and the aroma alone is worth the effort!

Why You’ll Love This Recipe

This Ellu Podi Rice isn’t just delicious; it’s also incredibly satisfying. The nutty sesame seeds, the gentle heat from the red chillies, and the perfectly cooked rice create a symphony of flavors. It’s a quick and easy meal, perfect for a weeknight dinner or a comforting lunch. Plus, it’s naturally vegetarian and gluten-free!

Ingredients

Here’s what you’ll need to make this amazing Ellu Podi Rice:

• 4 tbsp Chana Dal (Split Chickpeas)
• 4 tbsp Urad Dal (Split skinless black gram)
• 4 nos Beydagi Red Chillies
• 2 tbsp White Sesame Seeds
• 2 tbsp Black Sesame Seeds
• 1 tbsp Black Peppercorns
• 5 cups Cooked Rice (Ponni Rice Variety)
• 4-5 tbsp Sesame Oil or Gingelly Oil
• 4-5 nos Whole Red Chillies
• 1 tsp Chana Dal or Split Chickpeas
• 0.5 tsp Urad Dal or Split Skinless Black Gram
• 1 tsp Mustard Seeds or Rai
• 1 pinch Hing or Asafoetida
• Few sprigs Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Ponni Rice: This is the rice for Ellu Podi. It’s short-grain, fluffy when cooked, and holds the flavour beautifully. If you can’t find Ponni, a similar short-grain rice will work, but Ponni really is best.
• Beydagi Red Chillies: These chillies add a beautiful colour and a mild heat. They’re not overwhelmingly spicy, which is perfect for this dish. You can find them at most Indian grocery stores.
• Gingelly/Sesame Oil: Don’t even think about substituting this! The flavour of sesame oil is absolutely crucial. It’s what gives Ellu Podi Rice its signature aroma and taste. Trust me on this one. I’ve tried other oils, and it’s just not the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Ellu Podi: First, we’ll make the magic powder. Take each ingredient – chana dal, urad dal, red chillies, white sesame seeds, black sesame seeds, and peppercorns – and roast them separately in a pan with just a tiny drizzle of sesame oil. You want them lightly toasted, not burnt! Let them cool completely.
2. Grind the Podi: Once cooled, grind all the roasted ingredients into a coarse powder. You can use a spice grinder or a powerful blender. Don’t make it too fine; a little texture is good.
3. Temper the Spices: Now for the tempering! Heat the sesame oil in a kadhai (a deep frying pan). Add the mustard seeds and let them splutter. Then, add the hing, chana dal, urad dal, whole red chillies, and curry leaves. Sauté until the dals turn golden brown and fragrant.
4. Combine and Mix: Turn off the heat. This is important! Add the cooked rice, the freshly ground ellu podi, and salt. Gently mix everything together, making sure the rice is evenly coated. We want to keep that lovely aroma intact, so be gentle.
5. Serve: Drizzle a little extra sesame oil over the rice before serving. It adds a beautiful sheen and extra flavour.

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It brings out the flavour of the spices and sesame seeds.
• Cool Completely: Make sure the roasted ingredients are completely cool before grinding. This prevents the oil from releasing and making the podi clumpy.
• Don’t Overmix: Be gentle when mixing the rice and ellu podi. Overmixing can make the rice mushy.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustment: If you like it spicier, add more Beydagi red chillies or a pinch of chilli powder to the ellu podi. My brother loves it super spicy, so I always make a small batch with extra chillies just for him!
• Regional Variations: In Tamil Nadu, they often add a little bit of grated coconut to the rice. In Karnataka, you might find it served with a side of yogurt.
• Rice Choices: While Ponni rice is traditional, you can experiment with other short-grain varieties. Just be mindful that the texture might be slightly different.

Serving Suggestions

Ellu Podi Rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Papad
• Pickle (mango pickle is a classic!)
• A side of yogurt
• Raita

Storage Instructions

You can store leftover Ellu Podi Rice in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The Ellu Podi itself can be stored in an airtight container at room temperature for up to a month.

FAQs

Let’s answer some common questions:

• What type of rice is best for Ellu Podi Rice? Ponni rice is the traditional choice, but any short-grain rice will work in a pinch.
• Can I make Ellu Podi ahead of time? Absolutely! In fact, making the Ellu Podi a day or two in advance allows the flavours to meld even more.
• How do I adjust the spice level in this recipe? Add more or fewer Beydagi red chillies, or a pinch of chilli powder.
• What is the purpose of using two types of sesame seeds? The combination of white and black sesame seeds adds depth and complexity to the flavour.
• Can I use a food processor instead of grinding the Ellu Podi by hand? Yes, a food processor or spice grinder will work just fine. Just be careful not to over-process it – you want a coarse powder, not a paste.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!