Sesame flavored rice or Nuvullu Annam is a light flavoured rice delicacy, enriched with nutrients from seasame seeds and Indian spices.This dish is simple unlike a pampered biryani..:)in the fact that the main ingredient is only sesame seeds with the infusion of spices like curry leaves and mustard seeds in the tempering. Sesame seeds have no aroma but the flavor intensifies by lightly dry roasting the seeds giving it a sweet and nutty.
Note:You can use red chilli pwd and coriander pwd instead of whole chillis and coriander seeds.But the best flavour is derived from dry roasting the whole spices and grinding them fresh.There is no substitute to that.Another piece of adviceâ€¦ If you donâ€™t have fresh curry leaves on hand,I suggest you prepare this rice only when you have fresh leaves as the dry ones donâ€™t give out that unique aroma and flavour which only the fresh ones impart.Remember its always the freshest ingredients that bring out the best of Indian cooking.
Since I have blogged about one of the important ingredients used in South Indian cooking,let me elaborate on the nutritional value of sesame seeds.These seeds are high in iron content (equivalent to liver ,if not more),rich in manganese, copper and calcium and also contain Vitamin B1 (thiamine) and Vitamin E (tocopherol).They also contain powerful antioxidants called lignans, which are also anti-carcinogenic.Ancient Ayurvedic nutrition recommends foods prepared with til or seasame seeds for Vata imbalance (feeling low,depressed,anxiety and restlessness)persons. Seasame seeds which have warming properties are one of the powerful vata balancing herbs other than cinnamon, cumin and ginger.Read more about the health benefits of sesame seeds.
Southern Indian cuisine uses sesame oil or gingilly /gingelly oil for cooking purposes and flavoring a couple of vegetable curries and stews.Its very common in many homes to find, Idlis (steamed rice cakes) being doused with gingilly oil and served with a spicy podi mixed in gingilly oil instead of ghee. Infact the famous mango pickle of Andhra “aavakai” is prepared with gingilly oil.Tamarind Rice or Pulihora taste is further enhanced by adding sesame seeds powder or nuvvulu podi.Among the wide variety of rice dishes of South India , Nuvullu Annam is one of my favorites and the addictive flavor of sesame in the sesame rice is sure to touch and delight your taste bud.
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