Ellu Podi is a flavourful condiment made by grinding roasted lentils, sesame seeds and few basic spices. This podi is slightly coarse with nice crunch, flavour and aroma. It is used as a side for idli, dosa by mixing it with oil or ghee, you can also add this in hot rice along with ghee.

The ingredients are roasted well and then grind together to make this powder. Each ingredient is roasted to golden brown colour and brings out nice flavour. Sesame seeds has more calcium than in milk so do try to include it often. This is one of my favourite podi variety for idli, dosa.

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About Ellu Podi

Ellu Podi is made by roasting urad dal, chana dal, sesame seeds, red chillies, curry leaves and rock salt. When you roast each ingredient it brings out different flavours. Sesame seeds becomes fragrant and pops up when they are ready. The lentils turns golden and adds nutty taste.

The texture comes out slightly coarse because you grind everything together. This coarse texture feels nice on idli, dosa and adds crunch to every bite. When you mix this powder with oil it coats the rice or idli nicely.

The powder stays dry and crispy when stored properly in an airtight container. Red chillies adds heat and kashmiri chillies adds colour to the podi. I have kept it simple to enjoy the full flavour and taste of sesame seeds.

Years back, I remember the first time I tasted this podi was in my aunts place and immediately got the recipe from her. I wrote it in a piece of paper, came home and tried it. We all loved it so much that now it has become a staple at home.

Similar Recipes

• Ellu Sadam Recipe | Sesame Rice Recipe
• Ellu Urundai Recipe | Ellu Laddu Recipe
• Ellu Kozhukattai Recipe (Sesame Modak)
• Rasam Powder Recipe (Rasam Podi)
• Garlic Podi Recipe (Poondu Podi)

Ellu Podi Video

Ellu Podi Ingredients

• Urad dal - I used urad dal for the base. It is roasted well until golden brown along with chillies.
• Chana dal - Chana dal adds flavour and crunch to the podi, so do not miss adding it.
• Sesame seeds - I used sesame seeds for main flavour. They pop up when roasted and brings nice aroma.
• Red chillies - I used red chillies for heat.
• Kashmiri chillies - I added kashmiri chillies for colour.
• Curry leaves - I used fresh curry leaves. They are roasted till crisp and adds aroma.
• Hing - I added a pinch of hing. It brings flavour and aids in digestion
• Salt - I used salt to taste. Add according to your preference.

How to make Sesame Podi Step by Step

1.To a pan add ¾ cup sesame seeds. Start roasting in low flame.

2.Roast until golden and sesame seeds pop well. Transfer to a plate and bring back the pan.

3.To the same pan heat 1 teaspoon oil. Add ¼ cup urad dal, ¼ cup chana dal, 6 red chillies and 6 kashmiri red chillies.

4.Roast until golden brown. Transfer to a plate and bring back the pan.

5.Add few curry leaves.

6.Roast until crisp then switch off and add rock salt to atste. Give a quick saute and switch off.

7.Reserve 1 tablespoon roasted sesame seeds.

8.Cool down the roasted ingredients then add ⅛ teaspoon hing.

9.Transfer to a dry mixer jar.

10.Grind it slightly coarse then add reserved roasted seeds and mix it well.

11.Transfer to a plate, cool down then store.

Enjoy with idli, dosa or rice.

Expert Tips

• Roast well - I roast it in low flame or low medium flame storring constantly. Make sure not to burn them.
• Check colour - I watch closely while roasting lentils and seeds. They should turn golden brown and start to pop up.
• Cool completely - I cool down all roasted ingredients completely before grinding. Hot ingredients are difficult to grind and might loose aroma.
• Grind to coarse mixture - I grind to slightly coarse texture and not to a fine powder. This gives nice crunch and texture to the powder.
• Add hing at end - I add hing after roasting and before grinding. This helps flavour spread evenly.
• Grinding - I grind without oil so powder stays dry. You add oil while serving based on how you like it.

Serving and Storage

Serve ellu podi with idli and dosa by mixing with oil or ghee. Add required salt and mix well before serving. Store in airtight container at room temperature and it stays good for two to three weeks without any problem.

FAQS

1. Can I use black sesame seeds?

Yes you can use black sesame seeds instead of white. The taste and falvour may slightly vary.

2. Can I reduce the spice level?

Yes you can use less red chillies and skip kashmiri chillies if you prefer mild spice.

3. How do I know when sesame seeds are roasted properly?

They pop up and turn golden brown. Once they stop popping that is the right stage to remove from pan.

4. Can I add other spices?

You can add cumin seeds or coriander seeds if you like but keep other ingredients minimal to enjoy the full taste and benefits of sesame seeds.

5. How long does it stay fresh?

Ellu Podi stay good for two to three weeks in airtight container at room temperature. Keep away from moisture.

If you have any more questions about this Ellu Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ellu Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Ellu Podi Recipe (Sesame Seeds Powder) appeared first on Sharmis Passions.

Peanut Chutney Powder is a flavourful, aromatic condiment made by grinding roasted peanuts, fried gram and spices. Peanut Chutney Powder is used for making peanut chutney and also as a side for idli, dosa by mixing it with oil. Peanut Chutney Powder serves as a taste enhancer too for curries and gravies.

This powder is used for making peanut chutney or serves as a side with idli and dosa. You can mix it with oil and eat with rice too. It also works as a taste enhancer for curries and gravies. The powder stays fresh for long time so you can make a big batch and store.

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About Peanut Chutney Powder

Peanut chutney powder is made using roasted peanuts, fried gram dals and a few basic spices. It has a bit coarse texture and not fully smooth which gives that homemade touch. You can mix it with hot ghee, rice or have it with idli, dosa. The roasted chillies and garlic adds a great taste that mix really well with the lentils.

Peanut Chutney Powder also known as groundnut chutney powder is one of the tasty side dish for idli, dosa or even rice.

The powder has a slightly coarse texture which is better than fine powder. It stays dry and don't clump up in jar. The flavour is warm, nutty and aromatic. This powder is quite common in many South Indian homes where podis are like regular part of daily meals.

You can make this powder more or less spicy based on how many chillies you use. Some people add more garlic for stronger flavour. You can skip curry leaves if you don't like them. This powder works great as a side dish or for making chutney.

I usually make big batch of this powder and keep for whole month. My family enjoys it on warm rice with ghee. The flavour stay strong and fresh for long time.

Similar Recipes

• Peanut Butter Recipe (Homemade Peanut Butter)
• Peanut Rice Recipe
• Peanut Chutney | Groundnut Chutney
• Peanut Chaat Recipe
• Peanut Butter Milkshake Recipe

Peanut Chutney Powder Ingredients

• Peanuts - Peanuts are used as main ingredient for this powder. They give nutty flavour and makes powder taste rich.
• Fried gram dal - Fried gram dal is added for sweetness and texture. It help s the powder stay dry and crunchy.
• Red chillies - I used red chillies for spice and flavour. You can add more or less based on spice level you like.
• Garlic - I added garlic for aroma and warm taste. Big fat cloves gives better flavour than small ones.
• Curry leaves - I used curry leaves for slight citrusy flavour. They add aroma to powder without overpowering taste.
• Oil - I added oil for frying garlic and curry leaves. Just little bit helps flavours release and blend.
• Salt - I used salt for seasoning the powder. Rock salt gives better taste than regular salt.

How to make Peanut Chutney Powder Step by Step

1.I had de-skinned peanuts so used it. Dry roast until golden spots appear here and there, set aside. Now take fried gram dal.

2.Roast until golden, set aside. Heat ½ teaspoon of oil add garlic, curry leaves and red chillies fry for 2 minutes. Cool down all the ingredients completely.

3.Transfer to mixer jar along with required salt. Grind it to a slightly coarse mixture. Transfer to a plate spread it to cool down. Then you can store. While grinding first grind at a stretch then pulse so that peanuts do not leave oil.

Serve with idli,dosa or with hor rice and ghee.

Expert Tips

• Roasting peanuts - I roast peanuts until golden spots appear. Don't over roast or they may burn and taste bitter.
• Roasting dal - I roast fried gram dal until golden colour. This bring out flavour and makes it crunchy.
• Cooling - I let all roasted ingredients cool completely before grinding. Hot ingredients create moisture and powder stick together.
• Grinding - I grind at stretch for few seconds then pulse. This helps peanuts not to release oil and powder stays dry.
• Not over grinding - I don't run mixer grinder too long. Peanut oil comes out if you grind too much and powder becomes more like a paste.
• Storage - I spread powder on plate to cool before storing. Cool it and then store. It keeps fresh longer and stay crunchy in jar.

Serving and Storage

Serve this powder with hot rice and ghee or side dish for dosa or idli with oil. Store leftover powder in an airtight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1. Can I use peanuts along with skin?

You can use peanuts with skin. Just roast and rub between palms to remove skin. Blow away the skin and use the peanuts.

2. How do I know peanuts are roasted enough?

Roast until golden spots appear on peanuts. Smell should be strong and nutty. Don't over roast or they taste burnt.

3. Can I use Kashmiri chillies?

Yes you can but then the chutney won't be much spicy, so adjust it how you like.

4. Can I skip the garlic and curry leaves?

You can skip them but flavour come out different. They add warmth and aroma. It may taste more plain without them.

5. Can I use raw peanuts?

You need to roast raw peanuts first. Raw peanuts don't give same flavour and taste different.

If you have any more questions about this Peanut Chutney Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Peanut Chutney Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Peanut Chutney Powder Recipe appeared first on Sharmis Passions.