Ellu podi also known as Sesame seed powder is a simple South Indian podi made with sesame seeds, urad dal, dry red chillies, garlic and curry leaves. Serve this ellu podi with hot idli or dosa along with a drizzle of gingelly oil. It also tastes great mixed with hot rice and a little ghee.
Ellu Podi Recipe
I wanted to share this podi here for a long time. Even though this is a staple in our house. I somehow missed to share it here. Finally I made quite a few powders yesterday specially for blog. Will share all those soon.
Ellu is also known as sesame seed in english. Sesame seeds has lots of health benefits, one of the main is iron and it is really good for kids and girl children.
About Sesame Seed Powder
Ellu podi or sesame seed powder is made using roasting spices, sesame seeds and lentils. This can be served over some rice and a drizzle of ghee. You can have it with idli or dosa too.
In South Indian homes, idli and dosa are regular breakfast choices and having a good podi in the kitchen always comes in handy. I have already shared traditional idli podi, andhra garlic podi, thengai podi and curry leaf powder. This ellu podi is another simple podi I used to make at home.
Roasted sesame, urad dal, garlic and red chillies give this podi a lovely aroma with a nutty and spicy taste. I like making it at home because it needs only a few ingredients and takes very little time. Just roast everything, grind it together and the podi is ready to store and use whenever needed.
There are many versions of ellu podi, and the ingredients can vary from one home to another. Some recipes include garlic, or extra spices, but I like this simple version. It is one of those traditional recipes that makes an everyday meal feel a little more special.
A small jar of this podi in the pantry is always useful. It can be used with idli, dosa or even mixed with hot rice when you need something quick for lunch.
Similar Recipes
Ingredients
- Oil : Gingelly oil is used for roasting the spices and lentils
- Urad dal : I used white urad dal. You can use black urad dal also. Roast it until golden for best taste.
- Dry red chillies : Dry red chillies, Adjust the quantity or use Kashmir Chilli for less heat.
- Sesame seeds : Sesame seeds are the main ingredient and give the podi a nutty flavour. Roast them on low heat until they start to crackle and turn aromatic. You can use white or black sesame.
- Garlic : Use fresh garlic cloves for the best taste.
- Curry leaves : Curry leaves adds aroma. dry toast them till it gets crispy.
- Salt : salt totally to your taste. You can use rock salt as well.
Step by Step Pictures
1)Start by roasting each ingredient separately. Heat ½ teaspoon of oil and add in urad dal.
2)Roast urad dal till it turns golden brown and toasted.
3)Once the dal is golden brown. remove it to a plate and let it cool.
4)In the same pan add in dry red chillies. No need to add any extra oil.
5)Roast till chillies turn golden brown.
6)Remove the toasted chillies to a plate. Allow it to cool.
7)Add in sesame seeds and start roasting.
8)it will start to pop and roast.
9)Once the popping subsides, remove this to the same plate and let it cool.
10)Now Take curry leaves in the same pan. Roast on medium high heat till the curry leaves turn crispy. It will take around 4 minutes.
11)Remove the toasted curry leaves to the same plate and let it cool.
12)Once all the ingredients are cool completely. Take it a blender.
13)add in garlic and salt and grind them.
14)Don't grind too much else the oil from the sesame seeds may turn the powder to a paste.
15)Once the powder is ground. Remove this to a plate and let it cool.
16)Once cooled store in an air tight container.
Expert Tips
- Roast the urad dal, sesame seed, red chillies, garlic and curry leaves separately. This helps each ingredient cook evenly without burning.
- Sesame seeds tend to pop quickly, so cover the pan while roasting and remove them once the popping reduces.
- Let the roasted ingredients cool completely before adding grinding.
- Don't grind sesame seeds too much, else it may release its oil and turn into paste.
- Use either black or white sesame seeds. Black sesame seeds give deep color and flavour.
- Add kashmiri chilli for less heat and more color.
Storage and Serving
Store ellu podi in a clean, dry airtight container. It stays fresh for 2 weeks to a month when properly stored. Always use a clean, dry spoon when taking the podi from the container. For longer storage, you can keep it in the refrigerator.
Ellu podi tastes best with hot idli or dosa with a little gingelly oil. You can also mix it with hot rice and a little ghee or gingelly oil for a quick meal.
FAQ
Q. Can I use white sesame seeds ?
Yes. white sesame seeds can be used. The color and flavour will be slightly different.
Q. Can I reduce the chillies ?
Yes. Reduce the quantity if you prefer a milder podi, especially for serving to kids.
📖 Get Recipe
Ellu Podi Recipe (Sesame Seed Powder for Idli, Dosa and Rice)
Equipment
Ingredients
- ½ teaspoon Sesame Oil
- ½ cup Whole Urad dal
- 8 no Dry Red Chillies
- 1 cup Black Sesame Seeds
- 4 cloves Garlic
- ½ cup Curry Leaves
- 2 teaspoon Salt to taste
Instructions
- Heat ½ teaspoon oil in a heavy bottom pan, Start by roasting urad dal. Add in urad dal in the pan and roast on medium heat till golden brown. It will take around 5 to 6 minutes. Once it is golden, Remove to a plate and let it cool.
- Now in the same pan. Add in dry red chillies and roast golden. It will take around 1 to 2 minutes. Remove to a plate.
- Add in sesame seeds and start roasting. it will start to pop and roast. Once the popping subsides, remove this to the same plate and let it cool.
- Now Take curry leaves in the same pan. Roast on medium high heat till the curry leaves turn crispy. It will take around 4 minutes. Remove the toasted curry leaves to the same plate and let it cool.
- Once all the ingredients are cool completely. Take it a blender add in garlic and salt and grind them. Don't grind too much else the oil from the sesame seeds may turn the powder to a paste.
- Once the powder is ground. Remove this to a plate and let it cool. Once cooled store in an air tight container.
Nutrition
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Geetha Krishnan
My favorite podi. Childhood memories
Senthil
very tasty