Name: Ellu Podi: Aromatic Spiced Sesame & Lentil Chutney Powder
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Sesame Seeds (black); 1/2 cup Gram (black, split, urad dal); 1/4 cup Chickpea (split chickpeas); 6 Chili (dried, red, whole); 1 pinch Asafoetida (hing); 1 1/2 tsp Salt (or to taste); 1/2 tsp Sesame Oil (for roasting)

Ellu Podi: Aromatic Spiced Sesame & Lentil Chutney Powder

25 minutes

861 reads

4 from 6 votes

Indian South Indian

About Ellu Podi: Aromatic Spiced Sesame & Lentil Chutney Powder

Awaken your senses with the captivating aroma and rich flavor of Ellu Podi, a South Indian spiced sesame and lentil chutney powder. This unique dry chutney, a beloved staple of Tirunelveli, Tamil Nadu, offers a delightful twist on the classic Molagapodi or Gunpowder.

Imagine nutty black sesame seeds mingling with roasted lentils and a touch of fiery red chilies, creating a fragrant blend that’s simply irresistible. This isn't just a condiment; it's a flavor experience.

Elevate your South Indian breakfast with Ellu Podi sprinkled over soft idlis drizzled with ghee, crispy dosas, or your other morning favorites. Prepare for an explosion of flavor!

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Recipe Time & More

Prep15

Cook10

Total25

Calories157 kcal

Serves

Served AsBreakfast Brunch Snacks

Recipe TasteCrunchy Salty Spicy

Ingredients

Spices and Lentils

▢ 1 cup Sesame Seeds black
▢ 1/2 cup Gram black, split, urad dal
▢ 1/4 cup Chickpea split chickpeas
▢ 6 Chili dried, red, whole
▢ 1 pinch Asafoetida hing

Seasoning

▢ 1 1/2 tsp Salt or to taste
▢ 1/2 tsp Sesame Oil for roasting

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Instructions

In a dry non-stick pan or kadhai, roast the urad dal over low heat. Stir frequently to prevent burning.
Continue roasting until the lentils turn golden brown and fragrant. This develops a deep, nutty flavor. Set aside to cool.
In the same pan, roast the chana dal over low heat until lightly golden. Set aside to cool.
Roast the dried red chilies in the pan until they become crisp and darken slightly. Be careful not to burn them, as this will create a bitter taste. Set aside to cool.
Add the black sesame seeds to the pan and roast briefly until they begin to pop and release their aroma. Watch carefully as they can burn quickly. Set aside to cool.
Once all the roasted ingredients have cooled, combine them in a mixer grinder or spice grinder along with the salt and asafoetida.
Grind to a slightly coarse powder. Avoid over-grinding, as this can release oils and make the powder clumpy.
Store the Ellu Podi in an airtight container in a cool, dark place. It will stay fresh for at least one month.

Recipe Notes

Good To Know

This podi is ideal for sprinkling on hot idlis and drizzling with sesame oil, clarified butter, or ghee. It's also a great addition to other South Indian breakfast dishes like upma or dosa.
Adjust the amount of red chilies to control the spice level. Pondi red chilies are very spicy but don't add much color.
Black sesame seeds are essential for the authentic flavor and shouldn't be replaced with white sesame seeds.

Expert Tips

For a richer flavor, try dry roasting the spices individually. Sesame seeds are prone to burning, so toasting them separately ensures even cooking and prevents bitterness.
Experiment with different types of chilies to customize the spice level and color. Kashmiri chilies add vibrant color with milder heat.

Storage Instructions

Store the Ellu Podi in an airtight glass jar in the refrigerator, especially in humid climates. This will keep it fresh and aromatic for up to a month.