Nuvvula Annam

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Dry roast sesame seeds: Roast 4 tbsp white sesame seeds (nuvvulu) in a dry pan 3-4 minutes until golden and popping. Cool and grind to a coarse powder.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Add 3 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

6. 6

   Add sesame powder: Add the coarsely ground toasted sesame seeds to the tempering. Toss and cook 1 minute on low heat.

7. 7

   Season: Add salt and stir well.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until every grain is coated with the nutty sesame and tempering.

10. 10

    Serve: Adjust salt. Nuvvula annam has a rich toasted sesame flavour. Serve with papad and pickle.