This yummy South Indian style chutney made of white sesame seeds is very easy and quick to prepare. It comes along with a tempering of few basic ingredients like whole red chili, mustard seeds, asafoetida, curry leaves and split black gram lentil. This elevates the chutney to a next level.
You can relish this nutty and creamy chutney or dip as a substitute to coconut chutney with any South Indian breakfast, such as, idli, dosa, vada, upma or pongal. It also goes well with paratha, bhajias, pakoras, kebabs or any other appetizers. So check out a quick step by step pictorial recipe to prepare it.
- 1/2 cup sesame seeds (Til)
- 3-4 garlic cloves
- 2 green chilies
- 1/2 tsp. tamarind paste
- 1/2 tsp. cumin powder
- salt to taste
Tempering -
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 dry red chili
- 1 tsp. urad dal
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
Dry roast the sesame seeds for a few seconds. Keep aside to cool. Then grind along with the rest of the ingredients and some water (according to the consistency desired) into a fine paste. Transfer to a serving dish.
For the tempering - Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering, add rest of the ingredients and sauté for a few seconds.
Switch off the flame and pour this tempering on the prepared Til Ki Chutney. Serve with idli, dosa, upma, pongal, paratha, bhajias, pakoras, kebabs or any other appetizers.
Pour this tempering on the prepared Til Ki Chutney.
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