Updated: December 12, 2020 eight:06:26 pm
Another week and one other easy-peasy recipe so as to add to your assortment of nice podis. This time, it’s sesame podi (or ellu podi in Malayalam and Tamil). It’s similar to the molagapodi recipe that I’ve shared right here earlier than, besides that this one has much more sesame (effectively, clearly).
The purpose I’ve shared so many podi recipes till now could be as a result of they’re nearly essentially the most handy factor to have round the home. While I benefit from the occasional cooking mission, I don’t wish to spend all my free time within the kitchen. My rule for on a regular basis cooking is ‘Do It in 30 Minutes’. If it’s going to take me longer than that, then I’d relatively someone else do it. So podis are tremendous useful to have at hand, when all you are feeling like making is a few dosas or just a little plain rice.
White sesame – 1 cup
Urad dal – ¾ cup
Chana dal – ¼ cup
Dried pink chillies – 6-7
Curry leaves – 10-12
Asafoetida – ½ tsp
Salt, to style
On a low flame, dry roast, individually, urad dal and chana dal, until they’re aromatic and begin to change color.
Next, dry roast the pink chillies, until they begin to puff up barely and you start to catch their aroma.
Follow this by dry roasting the curry leaves, until they begin to curl up just a little.
Finally, dry roast the sesame seeds. They’ll flip golden and begin to pop, at which level flip off the flame and add the asafoetida, which is able to prepare dinner within the residual warmth of the sesame seeds and launch its aroma.
Allow all of the components to chill all the way down to room temperature after which grind to a powder. Be positive to pulse and cease the mixer grinder when doing this. Otherwise the jar will begin to warmth up, inflicting the sesame seeds to launch oil.
Mix salt within the podi and retailer in a clear jar.
Mix with ghee or coconut oil and serve with dosa, idli or uthappam. This podi additionally goes effectively with rice.
You can use black sesame seeds as a substitute of white sesame seeds. The podi might be quite a bit darker and the flavour might be quite a bit stronger.
Depending on how sizzling you need the podi to be, you’ll be able to add extra pink chillies, or strive a sizzling selection just like the guntur.
Always roast on a low flame. You’d suppose it takes actually lengthy, nevertheless it doesn’t.
[The Back Burner is a weekly blog that will talk about all things food (with recipes, of course)]
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