Nuvvula Annam

Nuvvula annam is Indian style sesame rice, spicy, nutty and flavorful rice dish. A dish offered as prasadam in some regions also works as a great dish for lunch boxes.

Course Main Course

Cuisine South Indian, Telangana Cuisine

Prep Time 10

Cook Time 20

Servings

Calories 519kcal

Author Usha Rao

Equipment

Small and strainer
Rice cooker
Wide Bowl
Pan for tadka
Spatula and a spoon

Ingredients

¾ cup Rice uncooked
6 Dry Red Chilies adjust to heat tolerance level
3 - 3 ½ tablespoons Sesame Seeds
¼ teaspoon Cumin Seeds
4-6 Curry Leaves optional
¾ teaspoon Salt adjust to taste
Cilantro ~ Kothmir for garnish.

Tempering

3 teaspoons Oil + Ghee
¼ teaspoon Mustard Seeds
½ - ¾ teaspoon Urad Dal
¼ teaspoon Turmeric Powder
4-6 Curry Leaves

Instructions

Rice

Cook rice with 1 : 1 ¾ cup rice to water ratio or whichever ratio you normally use to cook rice.
Transfer to a wide bowl or a plate and let rice cool.

Spice Mix

Wash sesame seeds by pouring hot water over sesame and stir properly. You can let the seeds soak for a minute or two.
Discard water, transfer the seeds to a strainer and let the water drain.
Steps 1 & 2 are optional. If the seeds have no dirt in it or the seeds are not smelly, you can skip washing the seeds. Proceed to step 5.
Take pan and toast sesame until water dries up and seeds are dry, about 3 minutes.
Then add cumin seeds, red chilies and toast on medium - medium high flame until seeds pop and chilies are brown. You can add few curries for additional flavor but I prefer pure sesame flavor.
It will take take about 5 minutes to toast. Reduce the flame the pan is too hot. Toast the seeds until the seeds easily crush when pressed between fingers.
Transfer to a plate and let the mixture cool.
In a mixie jar or a spice jar, grind the mixture to a coarse powder. Do not over grind as sesame could become butter.

Tadka

Heat ghee or oil + ghee. You can replace ghee with unsalted butter.
When hot, add mustard seeds, urad dal, red chili, let the dal turn brown and mustard seeds pop.
Add curry leaves, turmeric and give good stir.

Assembling

Add spice mix to rice, salt to taste and mix it well.
Do a taste test. If it needs more spice, add chili powder and mix well. You can also add 1 or 2 red chilies or green chilies to tadka to add some heat to rice..
Pour sizzling or cold tadka over rice and mix well.
Sprinkle some cilantro and let it rest for at least 15-30 minutes for the flavors to infuse.
Serve rice as is it is or with some yogurt or raita. You can also serve the rice with some chicken shorva or mutton shorva.

Video

Notes

Sesame Seeds - Sesame has a nutty flavor and if you doo not like the flavor, cut back on sesame seeds in the spice mix. 3 ½ tablespoons has a strong sesame flavor.
Instant Spice Mix - If you have roasted sesame seeds or roasted sesame powder handy, you can use the powder and substitute red chilies with chili powder. Add sesame powder and chili powder directly to rice.
Variation - Adding a little bit of coconut powder to enhances the flavor. For this recipe, you can use half to one tablespoon coconut flakes. Lightly toast the flakes or you can use as is. Once you remove sesame + red chilies from fire, add coconut to hot pan, toast for few seconds and transfer to a plate to cool.
Garlic - This is a no garlic recipe and if you have no dietary restrictions and are not offering it as prasadam to deity, you can add some crushed garlic in the tadka.
Peanuts - For additional protein, roast 2-3 tablespoons peanuts in tadka.
Serving - This recipe yields 2 serving. If this is the only dish on the menu, it will serve one person.
Nutrition - values listed are approximate.

Nutrition