Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice. I wanted to try this ellu podi recipe for a long time, recently while talking to amma, asked her for the recipe. This ellu podi recipe is a perfect bachelor recipe. Even you can mix this with hot rice and temper with mustard seeds and pack for lunch box too. I have posted some interesting podi recipes in Jeyashri's kitchen. Check out

1. Pavakkai podi
2. Puliyodarai podi

I used white sesame seeds for making this ellu podi, you can use black sesame seeds also.

Ellu podi recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 1 cup
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice.

     Sesame seeds  3/4 cup
     Red chili    5-6
     Urad dal  1/4  cup
     Salt  as needed
     Curry leaves  few (optional)
     Asafoetida  2 pinches

Method  :

• Dry roast 3/4 cup of sesame seeds in a pan. 
• Once it starts popping up and changes color, take it out from the pan. 
• Keep it aside.
• Add 1/4 cup of  urad dal in the same pan. 
• Roast till the color changes to golden brown.
• Keep it aside.
• Add 5-6 red chilies, salt, few curry leaves and asafoetida to this.
• Roast for few minutes.
• Allow all the roasted things to get completely cool. 
• This step is important.
• Even it is slightly warm, the podi will become soggy.
• Pulse this in the mixie.
• Do not over grind as the sesame seeds will ooze out oil.
• Once done, spread this in a plate for few minutes to get rid of the mixie heat. 
• Store this in an air tight container.
• Mix this with hot rice and smear a dollop of ghee and enjoy your meal.

Notes:

1. You can sprinkle this ellu podi on dosai too and make ellu podi dosai.
2. Ellu podi stays good in room temperature for 2 weeks, but for longer shelf life store it in the refrigerator. 

   

Method with step by step pictures :

• Dry roast 3/4 cup of sesame seeds in a pan. 
• Once it starts popping up and changes color, take it out from the pan. 
• Keep it aside.

• Add 1/4 cup of  urad dal in the same pan. 
• Roast till the color changes to golden brown.
• Keep it aside.
• Add 5-6 red chilies, salt, few curry leaves and asafoetida to this.

• Roast for few minutes.
• Allow all the roasted things to get completely cool. 
• This step is important.
• Even it is slightly warm, the podi will become soggy.
• Pulse this in the mixie.

• Do not over grind as the sesame seeds will ooze out oil.
• Once done, spread this in a plate for few minutes to get rid of the mixie heat. 
• Store this in an air tight container.
• Mix this with hot rice and smear a dollop of ghee and enjoy your meal.

Notes:

1. You can sprinkle this ellu podi on dosai too and make ellu podi dosai.
2. Ellu podi stays good in room temperature for 2 weeks, but for longer shelf life store it in the refrigerator.