Ellu Karuveppilai Podi
South Indian Sesame and Curry Leaf 'Chutney Powder'
Submitted By: Taz
Ingredients:
½ Cup White Sesame Seeds (Til / Ellu)
¼ Cup Fresh Curry Leaves (Kaddi Patta / Karuveppilai)
¼ Cup Large Split Yellow Lentils (Chana Dal / Kothukadalai)
½ tsp Asafoetida Powder (Hing / Perungaayam) - or to taste
3-5 Dried Red Chiles (Lal Mirch / Vatral Milagai) - Kashmiri chiles preferred
2 tsp Kosher Salt (Namak / Uppo) - or to taste
1 tsp Coconut Oil (Nariyal ka Tel / Thengaai Ennai)
Preparation:
- Place medium / large dry skillet over medium heat
- Add the sesame seeds to the skillet and roast (constantly stirring) for 3-5 minutes or until lightly browned - Transfer to a plate or tray to allow to cool to room temperature
- Return the skillet to the heat and add the oil - Allow oil to heat until shimmering
- Add the lentils, asafoetida powder, and chiles to the oil and roast (stirring constantly) for 2-3 minutes or until the lentils are golden in color
- Add the curry leaves to the skillet and continue to roast (constantly stirring) for another 2-3 minutes or until the curry leaves are 'crisp' - Transfer to the plate or tray with the sesame seeds and allow everything to cool completely to room temperature
- Place the cooled ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder
Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months
This masala / dry chutney is wonderful served with idli or dosa, sprinkled over hot rice, or mixed with yogurt . It can be used as a 'substitute' or in addition to curry powder in all sorts of dishes but is particularly good in sambhar and rasam.
