A flavored rice that could be added to your Mattu Pongal menu. Ellu is rich in minerals and Omega acids. Most of the Tamil brahmin families used to prepare Ellu sadam once a week, the natural way of nutrition. So make a start this Mattu Pongal.



Raw rice                1 cup

Ellu                          2 tbsp

Urad dal                 1 tbsp

Dry red chili          2

Whole pepper      ½ tsp

Cashew nuts        5-6

Mustard seeds     ½ tsp

Channa dal           1tsp

Sesame oil           2-3 tbsp

Salt                       1 ¼ tbsp.

Few curry leaves.



Cook rice and spread it on a plate, drizzle 1 tbsp oil and allow it to cool. Take a pan and roast the ellu, when the ellu starts popping remove it. In the same pan dry roast urad dal, pepper and red chili. Coarsely powder all the roasted ingredients.

Heat the remaining oil, add the mustard seeds. When the mustard seeds crack add the channa dal and cashew nuts and fry till they change colour. Lower the flame and add the curry leaves, powder, give it a stir. Now add the salt, and the cooled rice, mix everything together, close and cook for a minute. Ellu sadam is ready.

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