Discover the rich, nutty flavors of Sesame Rice (Ellu Sadam), a classic South Indian flavored rice made with Ellu Podi—a spiced sesame powder prepared from roasted sesame seeds, lentils, and aromatic spices. This quick and easy Indian seasoned rice is naturally vegan and gluten-free, making it perfect for weekday lunches, lunchbox meals, or festive occasions.
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What Is Ellu Podi
Ellu Podi—where ellu means sesame and podi means powder in Tamil—is a traditional South Indian spice blend made from roasted sesame seeds, lentils, and aromatic spices. This spiced sesame powder is known for its earthy, toasty, and savory flavors, and is prepared by dry-roasting all the ingredients before grinding them into an almost fine powder.
In many Tamil households, Ellu Podi is a pantry staple, used immediately or stored in the refrigerator to flavor rice, idli, dosa, and other dishes. The Ellu Podi recipe can vary from one household to another across South India. The version I’m sharing here is our authentic Tamil-style Ellu Sadam spice powder—a traditional family recipe made just the way we prepare it in our home.
Just like this South Indian sesame seed powder, many Indian households prepare a variety of homemade spice blends to enhance their dishes. Common spice powders include garam masala, thandai masala, chai masala, milagai podi, cumin powder, coriander powder, turmeric powder, and sambar powder. These traditional Indian spice blends add depth, aroma, and authentic flavors to everyday cooking.
Indian-Style Sesame Rice
Ellu Podi mixed with sadam (rice in Tamil) creates the flavorful Indian Sesame Rice, also known as Ellu Sadam in Tamil. This South Indian podi rice is also called Ellodarai, Nuvvula Annam, and Til (sesame in Hindi)Rice. This traditional South Indian rice recipe can be prepared in two simple ways—either sprinkle Ellu Podi (spiced sesame powder) over freshly cooked sadam, drizzle with gingelly oil or ghee, mix, and enjoy, or enhance it further with a tempering of Indian spices and fresh herbs for a richer flavor.
Ellu Podi Sadam is a beloved dish that delivers the authentic taste of Southern India, offering a wholesome, aromatic, and satisfying meal bursting with earthy and toasty notes. Traditionally, Ellu Sadam is prepared on Saturdays in Tamil households and temples as a prasadam (offering) to the deities Shani, Shiva, and Vishnu. It is revered as a classic traditional prasadam recipe.
In my family, both my mom and mother-in-law often remind me that sesame seeds have natural heating properties, so they are best avoided during pregnancy. But always check with your doctor first.
Some beloved varieties of South Indian Kalanda Sadam (flavored rice) include Thengai Sadam, Lemon Rice, Tomato Rice, Capsicum Pulao, Puliyogare, and Curd Rice. Each of these traditional rice dishes brings unique flavors and textures, making them staples in South Indian cuisine and perfect accompaniments to any meal.
Why Make It
- 🥣 Made with just 8 basic ingredients
- 🌱 Vegan, nut-free, and gluten-free
- 🍚 Traditional South Indian prasadam recipe
- 🚫 No onion, garlic, or coconut required
- ♻️ Perfect for using up leftover cooked rice
Ingredients needed 🧾
To Make Ellu Podi
Lentils: Chana dal and (whole or split) urad dal are the two essential lentils used in making Ellu Podi. These lentils are dry roasted—not cooked beforehand—and then ground to add a nutty flavor and texture. You can find them at Indian grocery stores, online, or some larger supermarkets.
Sesame Seeds: Traditionally, white sesame seeds are used in Ellu Podi, but black sesame seeds can also be incorporated or mixed with white seeds for variation. Using black sesame seeds will give the spice blend and the resulting Kalanda Sadam a darker color.
Spices and Aromatics: Dried red chilies and gluten-free asafoetida are key ingredients that provide the characteristic aromatic and slightly spicy flavor to Ellu Podi, making it a flavorful South Indian spice blend.
To Make Indian Sesame Rice
Rice: Use pre-cooked rice—either freshly cooked and cooled or leftovers. Long-grain varieties like Basmati or short-grain types such as Sona Masoori or Surti Kolam work best.
Tempering Ingredients: Black Mustard seeds, whole or split urad dal, fresh curry leaves, gluten-free asafoetida, and dried red chilies are tempered in oil to add authentic South Indian flavors and aroma to this Indian-style Sesame Seeds Rice.
Gingelly oil, the traditional Indian sesame oil, is best for making Ellu Sadam, enhancing the flavor of this quick podi rice recipe perfectly.
How to make it 🔪
To Make Ellu Podi
- Heat ¼ teaspoon oil in a pan. Once hot, add chana dal, urad dal, broken dried red chilies, and gluten-free asafoetida. Sauté on low to medium heat for 2–3 minutes, stirring constantly to avoid burning the lentils. They will turn golden and release a nutty aroma.
- Remove from heat and transfer to a plate to cool.
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- In the same pan, heat another ¼ teaspoon oil. Add white sesame seeds and sauté for 1–2 minutes on low to medium heat until they start popping and give off a toasty aroma.
- Transfer to the same plate and allow everything to cool completely.
- Once cooled, transfer all the roasted ingredients to a blender jar along with salt. Pulse until almost fine, keeping it slightly coarse for texture. Do not add water while grinding.
- Your homemade Ellu Podi is ready! Store in an airtight container at room temperature or in the fridge, and use it to prepare Sesame Rice (Ellu Sadam) anytime.
To Make Indian Sesame Rice
- Cook the rice in advance and spread it out to cool so the grains remain separate and fluffy, not clumped together.
- Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal, fresh curry leaves, dried red chilies, and gluten-free asafoetida. Sauté until the lentils turn light golden and release a nutty aroma.
- Add the cooked rice to the pan.
- Followed by the prepared Ellu Podi. You can add all of the spice mix at once or start with a portion and adjust to taste. Gently mix so the rice is evenly coated with the spiced sesame powder. Taste and add salt if needed. Once combined, remove from heat.
Serving suggestions 🍽
Your fragrant Indian Sesame Rice (Ellu Podi Sadam) is ready to serve—enjoy it on its own or with a side of yogurt or Thayir Sadam. For extra flavor, drizzle with gingelly oil or vegan ghee and pair with crispy papad. Some like to pair it with Mor Kuzhambu, or Mirchi Ka Salan. During the Pongal festival, it's served with Sweet Pongal.
This flavorful Ellu Podi Sadam is perfect for religious and festive occasions like Navaratri, Ganesh Chaturthi, Janmashtami, Nombu, Pongal, or Tamil New Year. It can also be enjoyed as a light weekday meal or packed into lunchboxes. Make Ellu Podi Sadam on days when you want a quick, flavorful, and fuss-free South Indian meal without much cooking.
Top recipe tips 💭
You can make Ellu Podi using black sesame seeds, white sesame seeds, or a mix of both for a deeper flavor. If you prefer an oil-free version, dry roast all the ingredients while preparing the spiced sesame powder instead of using oil. Always roast the spices on low-medium flame to prevent them from burning. When seasoning, always taste the Sesame Seeds Rice first before adding more salt, as Ellu Podi already contains salt.
FAQs 📖
For Ellu Podi Sadam, you’ll need pre-cooked rice. You can cook it fresh ahead of time or use leftovers from the previous day if not using it as neividhyam. Both long-grain varieties like Basmati and short-grain South Indian varieties such as Sona Masoori or Surti Kolam work beautifully for this dish. The key is to have separate, fluffy grains—not a sticky or lumpy texture. Avoid using jasmine rice, as its fragrance and stickiness are not suited for this South Indian sesame rice recipe.
For that, have the Ellu Podi ready. Add hot, cooked rice to a plate, sprinkle 2–3 tablespoons of Ellu Podi, and drizzle with gingelly oil. Mix well until coated, then serve with papad on the side for a simple and satisfying South Indian meal.
Other than using it to make Ellu Sadam, Ellu Podi—a flavorful South Indian spiced sesame powder—can be used in many creative ways as a taste enhancer. Serve it with dosa or idli as a substitute for milagaipodi, mix it into stuffed parathas or savory pancakes, or sprinkle it over vegetable dips, savory crepes, Avocado toast, soups, and salads. It also makes a delicious seasoning for roasted vegetables, stir-fries, crackers, or nuts, adding a nutty, aromatic twist to everyday meals. Get creative. You can also use it to make Podi Idli.
You can use brown Basmati, quinoa, cauliflower rice, couscous, or any type of millet to make Ellu Sadam (Ellodarai) for a healthier or low-carb twist.
For extra crunch, add roasted peanuts or cashews to the tempering before mixing with the sadam. In some households, ingredients like garlic, jaggery, or tamarind are also included in the sesame seeds podi for added flavor.
Leftover Indian Sesame Rice can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave. Ellu Podi (spiced sesame powder) can also be prepared in advance and stored in airtight containers—preferably in the fridge—for up to 3 months. Ensure the container is completely moisture-free, and always use a clean, dry spoon to scoop out the Ellu Podi to maintain its freshness and flavor. There is no need to heat the sesame seeds powder. It's usually added to hot rice.
To freeze Ellu Podi, transfer it to an airtight ziplock bag and store it in the freezer for up to 4 months.
More South Indian Recipes
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Recipe 📖
Easy Sesame Rice Recipe - Ellu Sadam with Homemade Ellu Podi
Equipment
Ingredients
To Make Ellu Podi
- ½ teaspoon olive oil
- 2 tablespoon chana dal
- 2 tablespoon urad dal
- ½ teaspoon GF asafoetida
- 3 dried red chillies
- 4 tablespoon white sesame seeds
- salt
To Make Indian Sesame Rice
- 1 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 5-6 fresh curry leaves
- 2 dried red chillies
- ½ teaspoon GF asafoetida
- 2 cups cooked rice
Instructions
To Make Ellu Podi
- Heat ¼ teaspoon oil in a pan. Once hot, add chana dal, urad dal, broken dried red chilies, and gluten-free asafoetida. Sauté on low to medium heat for 2–3 minutes, stirring constantly to avoid burning the lentils. They will turn golden and release a nutty aroma.
- Remove from heat and transfer to a plate to cool.
- In the same pan, heat another ¼ teaspoon oil. Add white sesame seeds and sauté for 1–2 minutes on low to medium heat until they start popping and give off a toasty aroma.
- Transfer to the same plate and allow everything to cool completely.
- Once cooled, transfer all the roasted ingredients to a blender jar along with salt. Pulse until almost fine, keeping it slightly coarse for texture. Do not add water while grinding.
- Your homemade Ellu Podi is ready! Store in an airtight container at room temperature or in the fridge, and use it to prepare Sesame Rice (Ellu Sadam) anytime.
To Make Indian Sesame Rice
- Cook the rice in advance and spread it out to cool so the grains remain separate and fluffy, not clumped together.
- Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal, fresh curry leaves, dried red chilies, and gluten-free asafoetida. Sauté until the lentils turn light golden and release a nutty aroma.
- Add the cooked rice to the pan.
- Followed by the prepared Ellu Podi. You can add all of the spice mix at once or start with a portion and adjust to taste. Gently mix so the rice is evenly coated with the spiced sesame powder. Taste and add salt if needed. Once combined, remove from heat.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
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