Sesame Rice Recipe – Authentic South Indian Flavors & Red Chilli

Last Updated on 2 months by Neha Deshmukh

Sesame Rice Recipe – Authentic South Indian Flavors & Red Chilli

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Sesame Rice. It’s simple, flavorful, and honestly, just feels like home. This isn’t just a meal; it’s a little piece of South Indian comfort food, packed with nutty sesame goodness and a lovely chilli kick. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I think I’ve finally gotten pretty close!

Why You’ll Love This Recipe

This Sesame Rice is seriously easy to make – perfect for a quick weeknight dinner or a satisfying lunch. It’s a fantastic way to use up leftover rice, and the combination of toasted sesame seeds, fragrant spices, and a vibrant chilli tempering is just irresistible. Plus, it’s naturally gluten-free and easily adaptable to be vegan! You’ll love how a few simple ingredients transform into something so incredibly delicious.

Ingredients

Here’s what you’ll need to whip up this flavourful Sesame Rice:

• 1 cup Rice
• 2.5 tablespoon Black or white sesame seeds
• 6 Red chillies
• 1 teaspoon Urad dal
• To taste Salt
• 1 tablespoon Sesame oil
• 1 teaspoon Oil (for tempering)
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (for tempering)
• 1 Curry leaves sprig

Ingredient Notes

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

• Sesame Seeds: You can use black or white sesame seeds, or even a mix! Black sesame seeds have a slightly nuttier flavour, while white ones are milder. I personally love a 50/50 blend.
• Rice: Traditionally, Sona Masoori rice is used for this recipe, as it has a lovely fluffy texture. However, you can also use Basmati rice – just be careful not to overcook it. About 200g of uncooked rice is perfect.
• Red Chillies: The type of red chillies you use will affect the spice level. Byadagi chillies are milder and add a beautiful colour, while Guntur chillies are much hotter. Feel free to adjust the quantity to your liking!
• Urad Dal: This lentil adds a lovely nutty flavour and helps bind the spices together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice. Add 1 cup of rice to a pressure cooker with 2 cups of water. Cook for 4 whistles. Once cooked, transfer the rice to a mixing bowl, add salt and sesame oil. Mix gently and let it cool down.
2. Now, let’s roast the spices. Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of urad dal and 6 red chillies. Roast until the dal turns golden brown and the chillies are fragrant. Remove from the pan and set aside.
3. Next, roast the sesame seeds. In the same pan, add 2.5 tablespoons of sesame seeds and roast until they pop. Reduce the heat to low and stir constantly until the popping stops. Let them cool completely.
4. Time to grind! Coarsely grind the roasted urad dal and red chillies. Then, add the cooled sesame seeds and pulse a few times to get a coarse powder. Don’t over-grind – we want some texture!
5. Finally, let’s temper. Heat 1 teaspoon of oil in the same pan. Add 0.5 teaspoon of mustard seeds and 1 teaspoon of urad dal. Once the mustard seeds start to splutter, add a sprig of curry leaves. Add this tempering and the ground spice powder to the cooled rice. Mix gently but thoroughly.

And that’s it! Your Sesame Rice is ready to enjoy.

Expert Tips

• Don’t skip the cooling step for the rice! Warm rice will make the spices soggy.
• Roasting the sesame seeds is crucial for that amazing nutty flavour. Keep a close eye on them, as they can burn quickly.
• Adjust the amount of red chillies to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder flavour, reduce the number of red chillies or remove the seeds before grinding. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for an extra kick!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations: Sesame Rice is often made during Makar Sankranti and Pongal in South India, as sesame seeds are considered auspicious during these festivals.

Serving Suggestions

Sesame Rice is delicious on its own, but it also pairs beautifully with:

• A side of yogurt or raita to cool down the spice.
• A simple vegetable curry like beans poriyal or potato fry.
• A crispy papadum for added crunch.

Storage Instructions

Leftover Sesame Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for sesame rice?

Sona Masoori is traditional, but Basmati works well too! Just be mindful of the cooking time.

Can I make this ahead of time?

You can cook the rice and roast the spices ahead of time. Store them separately and combine just before serving.

How do I adjust the spice level?

Reduce or increase the number of red chillies, or remove the seeds for a milder flavour.

What is the significance of sesame seeds in South Indian cuisine?

Sesame seeds are considered auspicious and are used in many traditional South Indian dishes, especially during winter months for their warming properties.

Can I use a different type of oil for tempering?

Yes, you can! Groundnut oil or coconut oil are also great options. Each will impart a slightly different flavour.