Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice. I wanted to try this ellu podi recipe for a long time, recently while talking to amma, asked her for the recipe. This ellu podi recipe is a perfect bachelor recipe. Even you can mix this with hot rice and temper with mustard seeds and pack for lunch box too. I have posted some interesting podi recipes in Jeyashri’s kitchen. Check out.
- Pavakkai podi
- Puliyodarai podi
I used white sesame seeds for making this ellu podi, you can use black sesame seeds also.
Ingredients
- Sesame seeds 3/4 cup
- Red chili 5-6
- Urad dal 1/4 cup
- Salt as needed
- Curry leaves few (optional)
- Asafoetida 2 pinches
Description
Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice
Method :
- Dry roast 3/4 cup of sesame seeds in a pan.
- Once it starts popping up and changes color, take it out from the pan.
- Keep it aside.
- Add 1/4 cup of urad dal in the same pan.
- Roast till the color changes to golden brown.
- Keep it aside.
- Add 5-6 red chilies, salt, few curry leaves and asafoetida to this.
- Roast for few minutes.
- Allow all the roasted things to get completely cool.
- This step is important.
- Even it is slightly warm, the podi will become soggy.
- Pulse this in the mixie.
- Do not over grind as the sesame seeds will ooze out oil.
- Once done, spread this in a plate for few minutes to get rid of the mixie heat.
- Store this in an air tight container.
- Mix this with hot rice and smear a dollop of ghee and enjoy your meal.
Notes
- You can sprinkle this ellu podi on dosai too and make ellu podi dosai. 2. Ellu podi stays good in room temperature for 2 weeks, but for longer shelf life store it in the refrigerator.
Method with step by step pictures :
- Dry roast 3/4 cup of sesame seeds in a pan.
- Once it starts popping up and changes color, take it out from the pan.
- Keep it aside.
- Add 1/4 cup of urad dal to the same pan.
- Roast till the color changes to a golden brown.
- Keep it aside.
- Add 5-6 red chilies, salt, a few curry leaves, and asafoetida to this.
- Roast for a few minutes.
- Allow all the roasted things to get completely cool.
- This step is important.
- Even if it is slightly warm, the podi will become soggy.
- Pulse this in the mixie.
- Do not over grind as the sesame seeds will ooze out oil.
- Once done, spread this on a plate for a few minutes to get rid of the mixie heat.
- Store this in an air-tight container.
- Mix this with hot rice and smear a dollop of ghee and enjoy your meal.
