Sesame seeds, I can’t describe how much I love them. It is one of my favorite seeds to work with and is so healthy as well. I use sesame seeds as a topping on many of my bread. It not only adds a beautiful color and crunch to the bread but also enhances the flavor with each bite. Apart from just adding it as a topping, sesame seeds can be used to make ready-to-mix rice powder. I love my ellu podi saadham / sesame seeds rice and make it often as prasadam. Sesame seed is also an important component in Pulikaachal / South Indian Tamarind paste and Dosai Milagai Podi / Spiced chili powder for idli and dosai. These are two basic recipes that is a must in every South Indian kitchen. How can we forget desserts when talking about sesame seeds? They make the best ladoo and I have two different recipes to make them. Tigul Ladoo is made with whole sesame seeds and this ellu urundai is made with ground-up sesame seeds. I also make a lovely Chinese peanut brittle with sesame that is so delicious.
Recipe Swap Challenge
I am part of a Facebook Group called ‘Recipe Swap Challenge’. Each participating member is paired with another member and we have to cook from our pair’s blog. This month, I am paired with Poonam Bachhav, who blogs at ‘Annapurna‘. We also incorporated a new idea into our recipe swap this month and have to choose a regional recipe from the state the blogger is from. Poonam is from Maharashtra so I chose this simple and delicious Tilachi Chutney Powder from her blog This Tilachi Chutney Powder is so flavorful and I have been eating it with literally all my meals. It tastes amazing with rice and some ghee. Over the weekend, I am going to make some paratha, layered with this sesame seed chutney powder. I made a few changes in the recipe by adding desiccated coconut and a little bit of brown sugar for flavor. I also used whole red chilies instead of the originally mentioned red chili powder. Using Kashmiri Chili gives the Sesame Seeds Chutney Powder a beautiful color and at the same time keeps the spice level in balance. I have used Kashmiri Chili in the recipe, but use any chili you have in hand. I also used sea salt in the recipe and as per my mother’s advice, I roast the salt for a few seconds to get rid of all the moisture. This step ensures that the chutney powder remains fresh for an extended period. If you are looking to try a different kind of dry chutney powder, then this Garlic chutney powder is a must-try. It tastes amazing with rice or as sprinkler on a sandwich. Preparation time - 5 minutesCooking time - 10 minutesDifficulty level - EasyRecipe adapted from - Annapurna
Procedure to make Tilachi Chutney -
Heat a pan and add the sesame seeds. Roast the sesame seeds on low to medium flame until golden brown. You will notice that the seeds start to crackle a little when they are roasted and also become very aromatic. Remove it to a bowl and keep it aside.
In the same pan, toast the desiccated coconut until light brown. This happens very quickly, so keep stirring and keep an eye on it. Remove it in the same bowl along with the sesame seeds.
Now add a drop or two of oil and roast the red chilies. Remove it in the same bowl.
Dry roast the cumin seeds until fragrant and remove it as well.
Add the salt to the hot pan and roast it for 10 seconds. This step helps remove the moisture from the salt and this helps in the extended shelf life of the chutney powder.
Now add the measured brown sugar to the bowl along with the rest of the ingredients and let it cool down to room temperature.
Grind the red chilies first to a coarse powder and then add the rest of the ingredients to the blender jar and grind to a coarse powder. Make sure you grind in a short intervals (or pulse them if you have the option). Sesame seeds have high oil content and can become like a paste if ground too long.
Remove the Tilachi Chutney powder and let it cool down for a few more minutes.
Store it in an airtight container.
More Recipes Using Sesame
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