Ingredients
- Cooked Rice – 2 cups
- White Til seeds – 3 teaspoons
- Black Til seeds – 2 teaspoons
- Red chilly – 4 to 5
- Bengal gram dhal – 2 teaspoons
- Asafotida – ¼ teaspoon
- Gingelly Oil – 4 or 5 teaspoon
- Salt – 1 teaspoon or as per taste
Directions
- Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til seeds and salt.
- Put the cooked rice in a broad vessel and add required til powder along with few drops of oil. Mix thoroughly and serve.
- Tips:
- You can make the til seeds powder (Ellu Podi) as above and store it. You can use it whenever you want.
- Some people season this rice with mustard, red chilli and curry leaves. But without seasoning also, it tastes good.
- Instead of bengal gram dhal, urad or thuvar dhal can also be used. Little coconut gratings and ground nut also be fried and added while grinding this powder.
- But preparing this podi only with til and little dhal will have more til flavour.
Tried out, very tasty something different.
Thank you Padma for the feed back.
Thank you very much for this post.
I had to prepare this for a Homan at home. I went about it word by word and it came out perfectly. This is the first time ever that I did it. Thanks a ton!
Thank u so much Kamala aunty.
Your website is helping me to eat well n differently. also helps me to gain a good name in my family.
Hello mam,
Excellent recepies.the photos have kindled my hunger.
Can u tell me how to make proper iyengar puliyodharai and pumpkin molaghuttal.
Thanks a lot.