One of the reasons I love road trips is that as you traverse the path and look outside, you get to see the food that is grown by farmers on their fields. And if you are lucky, you will actually get to see them work.
And paddy fields where rice is grown, are particularly interesting.
A meal with any form of rice in it has to be the most satisfying and comforting food for me.
And when I combine rice grown without the use of artificial chemicals and fertilizers, along with a traditional recipe, the result has to be something spectacular.
The ground mixture has very few ingredients-primarily sesame seeds, dry chilies and dry coconut. These combine together with the help of basic south Indian seasoning ingredients to give a complex yet subtle flavor profile that can be so uplifting! And the organic cashews from 24 mantra organic add a special touch to the seasoning. You can also substitute the cashews for some peanuts and the texture from either of the nuts will be elevate this dish.
At the end of a hard day, it is rice I turn to- to soothe, nourish and protect. And rice never fails to be a reassuring meal whether it is cooked elaborately or simply and it also doesn’t matter if you mix it with curries and dals or simply with ghee and salt. The results in all cases are nothing but soul satisfying.
I have been using organic rice for a very long time. My kitchen cupboard is stocked with different varieties of rice. Basmati rice for pulaos, biriyanis and for eating with rajma, dals and curries, dosa rice, brown rice, red rice and 24 mantra organic sonamasuri rice for all south Indian dishes.
I’m quite partial to sona masuri rice, probably because I grew up eating this variety of rice. And 24 mantra organic sona masuri rice apart from being one of my most favourite varities of rice also happens to be grown in an ethical way that is good for the people, the environment and also for the farmers growing them.
This rice made with sesame seeds and studded with cashews is one of my personal favourites and when eaten with a cucumber or tomato raita, it becomes a hearty meal that is sure to appease your palate.
Til Sadam | Organic Sesame Rice With Cashews Recipe
Rice with sesame, coconut and red chilies
½ tsp of salt
3tbsp of sesame oil (preferably cold pressed and organic)
¾ tsp of mustard seeds
1 ½ tsp of soaked urad dal
3 tbsp of split cashew nuts
2-3 dry red chillies
¾ tsp of yellow asafetida
Clean and soak the rice in water for 30 minutes.
Drain the water and then cook the rice with the salt, oil and water either in a pressure cooker or an electric rice cooker.
In a heavy bottomed pan, roast the sesame seeds nicely for about 3 to 4 minutes and after they change colour, transfer the seeds into a plate.
Roast the dry grated coconut until the colour changes to a golden brown and keep it aside as well.
Add 1 tsp oil into the same pan and after it is hot, drop in the dry red chilies. After the chilies sizzle, turn off the heat.
In a blender, grind all the roasted ingredients into a smooth powder by using the pulsing it (grinding the ingredients and stopping every few minutes).
Sprinkle the powder over the cooked rice and add ½ tsp salt.
In seasoning pan add sesame oil and after the oil is hot, put in the mustard seeds. After the mustard begins to pop, add the soaked urad dal, cashews, dry red chillies, curry leaves and yellow asafetida.
Turn off the heat and pour the hot seasoning over the rice and mix everything together.
Serve with Tomato or Cucumber Raita.
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