Authentic Andhra-style Nuvvula Annam (Sesame Rice) made with freshly toasted sesame-lentil spice powder, firm cooked rice, and a crunchy peanut tempering.
- 3 cups cooked rice cooked with 1 tsp oil for separate grains
- 4 tbsp white sesame seeds
- 2 tbsp groundnuts peanuts
- 1 tbsp yellow lentils chana dal
- 5 dry red chillies
- 2 tbsp fresh curry leaves divided
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp moong dal
- 1/2 tsp chana dal
- 1/2 tsp cumin seeds
- 8-10 cashew nuts
- 1 dry red chilli for tempering
- 1.25 tbsp salt 1 tbsp for powder + 1/4 tbsp for rice
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In a heavy pan over medium-low heat, dry roast groundnuts, yellow lentils (chana dal), 5 dry red chillies, and sesame seeds for 2–3 minutes until lightly crackling and golden. Add 1 tbsp curry leaves, roast for 30 seconds, and transfer to a plate to cool completely.
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Heat 2 tbsp ghee in the pan over medium heat. Splutter mustard seeds, then sauté moong dal and chana dal until pale golden. Add cumin seeds, cashews, 1 dry red chilli, and 1 tbsp curry leaves; fry on low heat until cashews turn golden and crisp.
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Add firm, cooled cooked rice (cooked with a spoon of oil to keep grains separate) into the pan with the warm tempering. Toss gently on low heat until the grains are lightly coated with ghee, then turn off the heat.
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Transfer the cooled roasted ingredients into a mixer grinder with 1 tbsp salt and blend into a soft powder. Sprinkle 1/4 tbsp salt over the tempered rice, add the freshly ground spice powder, and fold gently until thoroughly combined. Serve hot or offer as Navratri prasadam.