Sunday, March 24, 2013

Til Chatni | Sesame Seeds Powder | Chutney Powder


Dry Chutney Powders are a perfect accompaniment to a simple dinner of dal, rice, and vegetable. I learnt about these powders when we moved to Mumbai and I began school there. The variety of dry powders and their delicious hot and spicy taste were a treat to my tongue. I loved to eat them with everything - yes pretty much everything! I included them in sandwiches, inhaled them with batata vadas and sago kichidi, and sprinkled them on dal and yogurt.

There were always some varieties stocked at home and my Mum made coconut and peanut powder very often. Chutney are definitely my weakness and I make them very often - so I was quite surprised as I was reviewing the recipes @ Annarasa this weekend to find that I have hardly posted any chutney recipes. The fact that don't last long around here probably explains their absence. This Til Chutney has the most amazing smoky flavour owing to the fact that all ingredients are slow roasted and black peppercorns are the primary form of heat in this recipe. 


Ingredients:
3/4 cup till (sesame seeds)
1/3 cup chana dal (Bengal gram dal)
1/4 cup urad dal (split black gram dal)
Salt to taste
2 saboot lal mirch (dry red chilies)
15 saboot kali mirch (black peppercorns)
1/4 tsp hing (asafoetida)
1/8 tsp oil


Method:
  1. Place the sesame seeds in a frying pan and roast on a gentle heat, stirring continuously until they begin to plump up and turn pinkish. Remove onto a plate.
  2. Place the chana dal and the urad dal in the same pan and roast until they turn into a gentle brown. Stir as required and do not let them burn. Remove onto the plate.
  3. Roast the red chilies and black peppercorns in the same way and remove onto the plate.
  4. Pour the oil into the pan, place the asafoetida piece into the oil and fry until it releases a strong smell.
  5. Turn off the heat and onto the plate. Allow all ingredients to cool completely.
  6. Once cool, grind all these ingredients with the salt together until you have a semi coarse powder.
  7. Store in an airtight bottle for up to 4 weeks. For longer storage, refrigerate.
Good to Know
  • This recipe uses brown unpolished sesame seeds but white one will do just as well.
  • Don't grind too much as it will begin to turn into a paste from the oils released from the sesame seeds.
  • I prefer black peppercorns in this recipe, but you can reduce their amount and replace with more red chilies. Adjust the as per your taste.
Vegan Recipe
 Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.

10 comments:

  1. Nice recipe. Pics are awesome!

    ReplyDelete
  2. Love this delicious powder..looks perfect n yumm

    ReplyDelete
  3. awesome recipe...very inviting ...love it

    ReplyDelete
  4. Flavourful chutney powder, love with rice topped with some ghee..

    ReplyDelete
  5. Great combination of ingredients for the splattering flavors. Oh my! would love to add into everything because I have this high liking for dips, sides and condiments. I can't start my meals without yogurt, urka and now here to another smashing one.

    ReplyDelete
  6. This recipe came at the right time. I had sesame seeds and was wanting to incorporate them in food. Was thinking of some recipe where I could do justice to the calcium rich sesame.....and ...there landed a lovely recipe in my inbox! I loved the pictures specially the first one. lovely jar!

    ReplyDelete
  7. Oh my! this looks so yum and picture perfect. Do visit my blog and participate in my event with giveaways. http://merrytummy.blogspot.co.uk/2013/03/one-year-recap-event-and-3-giveways.html

    ReplyDelete
  8. Two things struck me as I read this post, one is something I've thought about before. I always think of these powders as 'podi' or 'karam' because they are 'dry' and 'hot' (chilli) but in English, they are called chutney powder and in the South we associate chutney with a wet dish.

    The other thing is that I didn't know these powders were made outside the South so I was surprised to read you tasted a variety of them in Mumbai. Were they Maharashtrian? What were the other kinds? Would like to look for them on the Internet.

    And like you, I love to sprinkle them over curds and snacks. I'm just going through a batch of curry leaf powder that I made yesterday.

    ReplyDelete
    Replies
    1. Sra, Dry Chutneys are very much typical of Maharashtra. The most popular are the Dry Coconut Chutney, the Dry Peanut Chutney, and a Garlic Chutney. They tend to be very spicy (high heat levels) and are called 'Chutney' even though they are in fact dry powders or sometimes semi-dry (when ingredients are fried in oil)! Sesame is also popular and often made in combination with peanut. I will post some more recipes for these chutneys on my blog soon.

      Delete
  9. Never tasted til chutney... This is new to me Apu :-)

    ReplyDelete

Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa

Related Posts Plugin for WordPress, Blogger...