Ellu Podi recipe is a South Indian dry chutney powder made with black sesame seeds, lentils and dry red chilies. Also known as Ellu Idli Podi, this sesame lentil chutney is mixed with sesame oil and served with idli, dosa and uttapam.
Think of Ellu Podi as the South Indian Idli Podi or Gunpowder with black sesame seeds. Black Sesame seed is nuttier and tastier than its white counterpart. It also gives the podi its signature black color.
A South Indian pantry is incomplete without Podi or Dry Chutney. It is much needed for busy weekdays. The dry chutney has long shelf life as compared to fresh coconut based chutney.
While we prefer Ellu Podi with Black Sesame seeds, you can replace it with white sesame seeds and try the recipe.
If you are podi sadam (Rice + Podi) fans, do check out Ellu Sadam or Sesame Rice recipe from the blog. Lunch box, travel friendly South Indian Variety Rice recipe.
Jump to:
White Sesame Seeds vs. Black Sesame Seeds
Black seeds have their hulls or shells intact.
Cold pressed Sesame oil or gingelly oil (South India) is extracted from black sesame seeds.
Toasted white sesame seeds is a part of Asian and mediterranean cuisine for dips, condiments, etc. It is sprinkled on salads, noodles, stir fries etc.
Sesame seed is a good source of plant based calcium. It is a source of healthy fat and used for seed cycling too.
In India, Til Chikki (Sweet brittle with jaggery and sesame seeds) is a winter delicacy. In general, consumption of sesame seeds increases during winter as it helps in increasing warmth in the body.
How to make South Indian Ellu Podi recipe
Step 1 - Roast Urad dal with few drops of oil until golden brown.
Next, roast chana dal until fragrant and golden brown. Set this aside for cooling with urad dal.
Roast Black Sesame Seeds (no oil). Once it starts popping or spluttering, remove from heat and set aside to cool.
Roast whole dry red chilies with few drops of oil until they crisp up.
Cool the ingredients completely. Add to a mixer grinder jar with salt and hing (asafoetida).
Grind coarsely. Once cool, transfer to an airtight container.
Serve with piping hot Idli for breakfast.
Storage | Shelf Life
Once the podi is cool, transfer to an airtight container. Stays fresh up to a month. Store in a cool, dry place.
Black sesame seeds is an oil seed and it may tend to leave oil as time passes. This may affect shelf life.
If you are grinding a double batch, I would recommend storing the podi in the refrigerator for extended shelf life.
Other South Indian Dry Chutney Powder recipes
Thengai Podi or Coconut Podi - Spicy podi recipe that combines roasted lentils and coconut.
Kollu Podi – Kollu (Horsegram, Kulith) and lentils combined together to make a delicious podi. The podi is mixed with rice, sesame oil or ghee and eaten.
Kara Sundal Podi – For spicing up Sundal (boiled / steamed legumes, sprouts).
Murungai Keerai Podi - Moringa Leaf (drumstick) + Lentils chutney powder.
I have updated the blog post (originally published in 2017) with step-wise recipe, information and photos.
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipe or you could TAG US on any of our social media handles –INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Ellu Podi | Sesame Lentil Chutney powder
Equipment
- Mixer Grinder
Ingredients
- 1 cup Black Sesame Seeds or Til
- 3/4 cup Urad Dal or Split Black Lentils
- 1/4 cup Chana Dal (Kadala Paruppu or Bengal Gram Dal)
- 12 Whole Red Chillies See Notes Below
- 1/4 teaspoon Hing or Asafoetida Omit this ingredient for gluten free recipe
- Oil as required for roasting the ingredients
- Salt to taste
Instructions
- Heat a small pan and roast Urad Dal with few drops of sesame oil. Roast the dal until golden brown. Set this aside to cool in a bowl and place the pan back on the pan.
- Repeat the process of roasting chana dal with few drops of sesame oil. Once the dal is fragrant and golden, set it aside to cool with urad dal.
- To the hot pan, add black sesame seeds. Once they start spluttering, remove from heat and set it aside with the dal / lentils.
- Next, roast red chilies with few drops of oil until they crisp up. Set this aside to cool with other ingredients.
- Once the ingredients are cool, add to a mixer grinder jar. Add hing (asafoetida) and salt. Grind to a slightly coarse texture.
- Cool the podi before transferring to an airtight container or glass jar.
Video
Notes
- I have used spicy pondi chiles for the recipe. You can use Kashmiri Red Chilies or Byadgi. Feel free to adjust the quantity of chilies used.
- You can replace black sesame seeds with white sesame. You can also grind the chutney using 50% black / white as a variation.
- The exact quantity of oil is not mentioned in the recipe. Few drops of oil is used for roasting the lentils / chilies. I have used sesame oil for roasting. Feel free to opt for any neutral cooking oil.
- Once the podi is cool, transfer to an airtight container. Stays fresh up to a month. Store in a cool, dry place.
- Black sesame seeds is an oil seed and it may tend to leave oil as time passes. This may affect shelf life.
- If you are grinding a double batch, I would recommend storing the podi in the refrigerator for extended shelf life.
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan