Telangana Nuvvula Annam Sesame Rice Festival

Method

1. 1

   Make the nuvvula powder: Dry roast sesame seeds 3 to 4 minutes until golden and popping. Dry roast dried red chilli and cumin separately. Cool all. Grind together with salt to a coarse powder — not completely smooth. The texture should be like coarse sand.

2. 2

   Ensure rice is completely cooled: Hot or warm rice makes the dish sticky. The grains must be separate.

3. 3

   Toss rice with 1 tsp sesame oil: Add 1 tsp sesame oil to the cooled rice. Toss to separate any clumped grains.

4. 4

   Make the tempering: Heat 2 tbsp sesame oil in a small pan. Add mustard seeds — pop. Add curry leaves and asafoetida. Add turmeric. Stir 10 seconds.

5. 5

   Pour tempering over the rice: Pour the hot sesame oil tempering over the cooled rice. Toss immediately.

6. 6

   Add the sesame powder: Add 3 to 4 tablespoons of the ground sesame powder over the tempering-coated rice. Toss well to distribute evenly.

7. 7

   Add lemon juice: Squeeze lemon juice over the rice. Toss once more.

8. 8

   Taste: The nuvvula annam should be: nutty from the sesame, slightly spicy from the dried red chilli, tart from the lemon. Add more sesame powder, salt or lemon to taste.

9. 9

   Check texture: Each grain of rice should be separate and coated with a light layer of sesame powder.

10. 10

    Serve at room temperature: Nuvvula annam is not served hot — it is eaten at room temperature as a festival rice or travel food.

11. 11

    Note: Nuvvula Annam (nuvvula = sesame, annam = rice in Telugu) is made specifically for Makar Sankranti and Ugadi festivals in Telangana — the sesame is connected to the Sankranti tradition of offering sesame to the sun deity. The preparation requires no complex cooking — the quality of the freshly roasted sesame powder determines the quality of the dish. Like pulihora, nuvvula annam travels well and is a standard preparation for religious pilgrimages and long journeys.