Here is another one in a series of dry chutney powders I have put up in the past weeks. For this powder, we use minimum dry coconut(Copra) since sesame itself contains oil on its own.
Little bit about Sesame: Sesame (also Thil) is available in 2-3 varieties namely ordinary, nylon & black. It is added to quite a few masala powders to enhance the flavour of the dish. It is used by bakeries in the preparation of bread, buns and cookies. Seasame is actually an oil seed and the oil obtained is used in edible form on refining. Its widely consumed in Tamilnadu. Pure Sesame oil is used in almost all temples to light the diya for the almighty. During summer people grind sesame seeds with a few cardamom and add Molasses(jaggery) and use it as a beverage as well. We also make thil ladoos adding peanuts and Mollasses for Sankaranthi. People also prepare Thilgul (Coating thil with sugar syrup) for Sankaranthi in Karnataka.
What you need to have:
Ordinary sesame(Thil) – 2 cups
Chilli powder (Byadgi) – 2-3 teaspoons(as per taste)
Copra – 25 grams (purely optional)
Tamarind – 1/2 ” piece
Salt as per taste
Jaggery- as per taste
Ingredients of Thil chutney powder
What to do with what you have:
1. Wash, drain and dry roast Thil in a broad based bowl while stirring all the time until it sputters. When it sputters it swells and if rubbed you get a pleasant aroma.
2. Grate copra and roast it on medium flame till you get a pleasant aroma and add required quantity of Byadgi chili powder and switch off the gas.
3. Continue stirring and as you do so add tamarind, jaggery and salt to the above mixture.
Dry roasted ingredients
4. When cooled dry grind in the mixer to a medium coarse consistency as shown in the image below.
Sesame chutney powder
Serve with either jwari rotti or rice roti.
On cooling store it in dry containers and will remain afresh for over a month. Its very good from the health point of view and also serve as a variety with other dishes.
How long it takes: 30 minutes