Sesame Rice Recipe – Authentic Til Rice with Peanut Tempering

Last Updated on 2 months by Neha Deshmukh

Sesame Rice Recipe – Authentic Til Rice with Peanut Tempering

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sesame Rice, or Til Rice as we call it at home. It’s a wonderfully fragrant and flavorful dish, especially comforting on a chilly evening. I first made this for my family during Makar Sankranti, and it’s been a tradition ever since. It’s surprisingly easy to make, and the nutty, slightly spicy flavors are just amazing. Let’s get cooking!

Why You’ll Love This Recipe

This Sesame Rice isn’t just delicious; it’s also incredibly versatile. It’s a fantastic way to use up leftover rice, and it’s packed with flavor thanks to the toasted sesame seeds and the vibrant tempering. Plus, it’s a one-pot meal that comes together quickly, making it perfect for busy weeknights. You’ll love how the simple ingredients transform into something truly special.

Ingredients

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

• 1 cup Rice (cooked and cooled) – about 200g
• 1 tbsp Salt
• ?? cup White Sesame seeds (Til) – about 75-100g
• 2 tbsp grated dry Coconut – about 15g
• 4 dry Red Chillies
• 2 tbsp Peanuts
• 1 tbsp Mustard seeds
• ?? tbsp Cumin (Jeera) – about 1 tsp
• 2 dry Red Chillies (halved)
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• 10 Curry leaves
• Oil – about 2-3 tbsp

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor:

White Sesame Seeds (Til) – Varieties & Regional Uses

White sesame seeds are the star of the show! They come in black and brown varieties too, but white is most commonly used in this recipe. In India, sesame seeds are considered auspicious and are used extensively in winter cooking for their warming properties. A little tip – toasting them really brings out their nutty aroma.

Dry Coconut – Fresh vs. Dried & Flavor Profiles

I prefer using dried, grated coconut for this recipe. It has a more concentrated coconut flavor. If you’re using fresh coconut, you’ll need about ¼ cup grated fresh coconut. The flavor will be a bit milder and fresher, which is also lovely!

Dry Red Chillies – Heat Levels & Substitutions

The number of red chillies you use will determine the spice level. I use Byadagi chillies for color and mild heat, but you can use any dried red chilli you prefer. If you want a milder flavor, remove the seeds before frying. You can also substitute with ½ – 1 tsp of chilli powder, but the flavour won’t be quite the same.

Rice – Best Types for Sesame Rice

Any medium-grain rice works well for this recipe – think sona masoori or basmati. The key is to use cooked and cooled rice. Using freshly cooked rice will make the dish sticky. About 200g of cooked rice is perfect.

Oils – Traditional Oils Used in South Indian Cooking

Traditionally, this dish is made with groundnut oil or sesame oil. Both impart a lovely flavour. However, you can use any neutral cooking oil like vegetable oil or sunflower oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get down to making the Sesame Rice!

1. First, let’s toast the sesame seeds and dry coconut. Heat a pan over low heat and dry roast the sesame seeds for 2-3 minutes, until they turn lightly golden and fragrant. Do the same with the grated coconut, also for 2-3 minutes. Set both aside to cool.
2. Next, heat about a tablespoon of oil in the same pan. Fry the 4 whole dry red chillies until they become fragrant – this takes just a few seconds! Be careful not to burn them. Remove and set aside to cool.
3. Once cooled, grind the toasted sesame seeds, coconut, and fried red chillies into a fine powder. A spice grinder or a small blender works best for this.
4. Now, take your cooled, cooked rice and mix it with the spice powder and salt. Adjust the salt to your liking.
5. Time for the tempering! Heat the remaining oil in a separate pan. Add the peanuts and fry until they’re golden brown and crunchy.
6. Add the mustard seeds – they’ll start to splutter! Then, add the cumin seeds, halved dry red chillies, urad dal, and chana dal. Fry for another minute, until the dals turn golden.
7. Finally, add the curry leaves and fry for just a few seconds until they become crisp.
8. Pour this lovely tempering over the spiced rice and mix everything well. Cook for 1-2 minutes, allowing the flavors to meld together.
9. Serve hot and enjoy!

Expert Tips

• Don’t skip toasting the sesame seeds – it makes a huge difference in the flavour.
• Make sure the rice is completely cooled before mixing it with the spice powder.
• Be careful when frying the mustard seeds – they can pop and splatter!

Variations

• My Mom’s Version: My mom always adds a pinch of turmeric powder to the spice mix for a beautiful golden colour and extra flavour.
• With Vegetables: Feel free to add some sautéed vegetables like peas, carrots, or beans for extra nutrition.
• Extra Nuts: Cashews or almonds can be added to the tempering for extra crunch.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

Adjust the number of red chillies to control the spice level. Removing the seeds from the chillies will also reduce the heat.

Festival Adaptations – Makar Sankranti & Pongal

This dish is traditionally made during Makar Sankranti and Pongal festivals in India. It’s considered an auspicious dish and is often offered to the gods.

Serving Suggestions

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

• A side of yogurt or raita
• A simple vegetable curry
• Pickles

Storage Instructions

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

FAQs

What type of rice works best for this sesame rice?

Medium-grain rice like sona masoori or basmati is ideal. The key is to use cooked and cooled rice.

Can I make this recipe ahead of time?

You can prepare the spice powder and tempering ahead of time. Store them separately and combine them with the rice just before serving.

How can I adjust the spice level of this dish?

Use fewer red chillies or remove the seeds from the chillies to reduce the heat.

What is the significance of sesame seeds in Indian cuisine?

Sesame seeds are considered warming and auspicious in Indian cuisine, especially during winter months.

Can I use coconut oil instead of vegetable oil?

Yes, you can! Coconut oil will impart a lovely coconut flavour to the dish.