Day 4 of the blogging marathon and my theme is condiments. Podi means “powder” and we use them in different ways. Some podis are mixed with oil and used as a dip, some podis are added to vegetable+dal mixture, some are mixed with rice and eaten, etc. It is a comforting dish which reminds me of home however it is used. As mentioned in my coriander podi post I am partial to certain podis and this is by far my favorite. In fact, it got over in just 2 days since I wanted to have it for lunch and dinner .
Ellu podi is mixed with rice and some oil and eaten. The sesame seeds impart a nice flavor and coarseness when mixed with rice. Of course you can mix with ghee instead of oil. These podis are a staple in many houses and a different podi is made each week to keep a constant supply and to have a variety. I love these podis since they are also easy to make. Just roast and grind, can it get any simpler? I am off to make my next batch
1/2 cup of powder
Dry roast the sesame seeds until a nice aroma floats around. Take care not to burn the seeds.
In a little oil roast urad dal, chillies and asafoetida.
The dals are golden brown. Again take care not to burn the dals. Allow to cool
Take all the roasted ingredients in a mixie / coffee grinder and add salt.
Grind to a powder. Sesame seeds tend to clump up together on grinding. Just break them apart and store. I store this podi in an air tight container in the refrigerator.
Linking to Valli’s Condiment Mela.