If you are die hard fans of the South Indian Dry Idli Chutney Powder or “Gunpowder” as it is popularly known, then you will love the Ellu Podi or the Sesame Lentil Chutney Recipe that I am sharing today.

“Ellu” refers to Sesame Seeds in Tamil. I particularly adore Black Sesame seeds due to its flavor, depth and nutty aroma. I have an Ellu Sadam or Sesame Rice (A South Indian Variety Rice for Lunch Box and a Temple Prasadam) on the blog, that you should try out at home, if you too are fans of Sesame Seeds.

This month when the Ellu Podi stock had to be replenished, I decided to update the recipe on the blog with detailed step by step pics. I posted this recipe in 2017 when I had just began blogging and documented some of my famous podi and pickles with extremely hideous photographs that makes me cringe now.

Similar to Idli Podi, this dry chutney can be mixed with Sesame Oil and smeared on idlis, eaten with Dosas and Uttapam etc. It however, tastes excellent with Idlis and I recommend that you smear the podi on the idlis, drizzle the oil and let it sit for atleast 15 minutes before you enjoy the experience.

The ingredients for Ellu Podi are similar to the Idli Podi recipe or Molagapodi. I have 2 versions of Idli Molagapodi on the blog (1) Traditional Molagapodi Recipe and (2) Healthy Molagapodi – I call this healthy because I have used a lot of seeds along with lentils and this can be sprinkled on dosa or upma without the oil as well.

I know many who make Ellu Podi with White Sesame Seeds but there is something totally magical about using the Black Sesame in terms of its aroma and flavor. Also, try and keep the podi texture as coarse instead of fine to enjoy the maximum taste.

Okay, if you absolutely detest the dark colour of the podi, try and mix both in equal quantities.

Other Podi Recipes or Dry Chutney Powder Recipes on the blog

• Thengai Podi or Coconut Podi that can double up for both breakfast recipes and/or to be mixed with rice and sesame oil.
• Kollu Podi – Goodness of Horsegram or Kulith and lentils, make this a healthy must have podi in your kitchen pantry. This podi is exclusively for mixing with rice and eating.
• Kara Sundal Podi – This podi is what I exclusively use to spice up boiled legumes or sprouts at home for dinner like – Chana, Moong, Matki, Rajma etc. You should try this!

Consumption of Sesame Seeds increases during winters or when it is cold as it helps in generating heat in the body. Sesame Seeds or Ellu are also a good plant based source for Calcium. Growing up, I hated the glass of milk but enjoyed Sesame seeds thoroughly.

Difference between White Sesame and Black Sesame Seeds

• Black seeds have their hulls or shells intact whereas the white ones have theirs removed.
• Toasted White Sesame Seeds are usually sprinkled on dishes, especially Asian Cuisine. In Indian Cuisine, it is typically added as part of tempering, made as sweet brittles or chikki with jaggery and even as part of chutneys (both dry and wet) amongst many other things.
• The Black Sesame Seeds are the ones that are cold pressed into Sesame Oil.

There are numerous health benefits that one can benefit with regular consumption of Sesame Seeds. Like I mentioned above, one of them is the fact that Sesame Seeds are plant based non dairy source of Calcium.

Good Source of plant based protein and fibre, sesame seeds are oil rich. They are immunity boosting and antioxidant rich too. Source.

Step By Step Recipe to Make Ellu Podi at home

• Heat a small pan or Kadhai / wok, add Urad Dal and couple of drops of sesame oil. Now roast the Urad dal until it is golden brown in colour. Set this aside.
• In the same pan, add chana dal and some oil and roast the Chana Dal until brown. Set this aside for cooling along with Urad Dal.
• Add Black Sesame Seeds (no oil) on to the pan. and just heat it till it starts spluttering. Remove this and keep aside.
• Now, roast the whole red chillies with few drops of oil until they crisp up a bit.
• Cool all the above ingredients and then grind them coarsely along with salt to taste and asafoetida or hing.
• Store the podi in a glass jar with a tight lid.

Recipe Notes

• This Podi is like any other spicy south Indian dry chutney that can be sprinkled on all breakfast recipes like Upma, Idli, Uttapam, Plain dosa etc.
• I have used Pondi Chillies for the spice. You can opt for Kashmiri Red Chillies or Byadgi for the colour and less heat too.
• If you find the colour of the podi less appealing, try it with white sesame seeds. But the taste and flavor of Black sesame seeds is irreplaceable.
• Black sesame seeds tend to leave oil after a while so you can transfer the podi container in a refrigerator after couple of weeks, in case you make a big batch and/or if you live in a hot and humid location.

Ellu Podi or Spiced Sesame and Lentil Dry Chutney Powder

Vidya Narayan

Ellu Podi is a spicy South Indian podi or dry chutney recipe made with Black Sesame seeds or Til and lentils. Tastes best when mixed with Sesame oil and eaten with idlis and dosas as a side or accompaniment. Travel friendly, good shelf life makes this podi a must to stock in your refrigerator or pantry.

5 from 2 votes

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Prep Time 5 mins

Cook Time 15 mins

Cooling time 10 mins

Total Time 30 mins

Course accompaniments, Side Dish

Cuisine Indian, South Indian, Tamil Nadu Recipes

Servings 250 gms

Equipment

• Mixer Grinder

Ingredients

  

1x2x3x

• 1 cup Black Sesame Seeds or Til 1 cup is 250 ml measurement
• 3/4 cup Urad Dal or Split Black Lentils
• 1/4 cup Chana Dal
• 12 nos Whole Red Chillies See Notes Below
• 1/4 tsp Hing or Asafoetida Skip this ingredient for gluten free recipe
• Oil as required for roasting the ingredients
• Salt to taste

Instructions

 

• Heat a small pan or Kadhai / wok, add Urad Dal and couple of drops of sesame oil. Now roast the Urad dal until it is golden brown in colour. Set this aside.
• In the same pan, add chana dal and some oil and roast the Chana Dal until brown. Set this aside for cooling along with Urad Dal.
• Add Black Sesame Seeds (no oil) on to the pan. and just heat it till it starts spluttering. Remove this and keep aside.
• Now, roast the whole red chillies with few drops of oil until they crisp up a bit.
• Cool all the above ingredients and then grind them coarsely along with salt to taste and asafetida or hing.
• Store the podi in a glass jar with a tight lid.

Notes

• This Podi is like any other spicy south Indian dry chutney that can be sprinkled on all breakfast recipes like Upma, Idli, Uttapam, Plain dosa etc.
• I have used Pondi Chillies for the spice. You can opt for Kashmiri Red Chillies or Byadgi for the colour and less heat too.
• If you find the colour of the podi less appealing, try it with white sesame seeds. But the taste and flavor of Black sesame seeds is irreplaceable.
• Black sesame seeds tend to leave oil after a while so you can transfer the podi container in a refrigerator after couple of weeks, in case you make a big batch and/or if you live in a hot and humid location.

Keyword Black Sesame Seed recipes, Chutney recipes for breakfast, Dry chutney recipes, Ellu Podi, No Onion No Garlic Recipe, Podi Recipes, South Indian chutney recipes, winter recipes

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Vidya Narayan