Sesame seeds is one of the oldest oilseed crop. It has many health benefits. These seeds are rich in Vitamin B, Iron, Calcium, Fiber and Protein. They are a source of good fat. When consumed regularly, might help boost the immune system and lower cholestrol. Black sesame seeds are really common too. It has more stronger and nuttier flavor than the tan brown one. It releases an oil while ground, that gives a flavor and a good texture to the dish.

They can be used in a variety of dishes. They are commonly used for many curries as a thickening agent and in varieties of chutney and thovayal. It is used in a variety of cuisines. I use sesame seeds to either make “ellurundai”, a sweet nutritious ladoo made with black sesame seeds and karupatti (palm sugar) or I make chutney that really pairs well with all tiffin items. I personally love this chutney with dosai. It is so simple to make and tastes so flavorful. You can try the same recipe with black sesame seeds but be careful not to roast too much, else it might burn and result in a bitter tasting dish. Follow the steps below to cook this delicious chutney. Tasty and healthy!

Ingredients

• Sesame seeds – 1.5 tbsp
• Dry Red Chilli – 2
• Curry leaves – 1 sprig
• Tamarind – a small piece
• Asafoetida / Perungayam – 1/4 tsp
• Chopped Onion – 1 cup
• Grated coconut – 1/4 cup
• Salt – to taste
• Water – as required
• Oil – 4 tbsp

Procedure

• Prepare all the ingredients.

• In a kadai / pan, add 2 tbsp oil. Once the oil is hot, add 1/4 tsp of mustard and 1/4 tsp of urad dal. Once the urad dal turns golden brown, add dry red chilli, asafoetida and sesame seeds.

• Roast everything in medium flame around 2 mins or till the sesame seeds turn golden brown and splutters. Transfer to a plate to cool down.

• Add onion and curry leaves in the same pan and saute till slightly brown. Add in some salt and grated coconut and saute till the cocout is dry. Lastly, add in the tamarind. Give a quick stir and cool this mixture down.

• In a mixie, add in the sesame seeds and dry red chilli mixture and grind coarsely. Then add in the onion mixture. Grind it smooth. Add in some water and grind in smaller intervals. Check for salt and add if required.

• Add more water for a runny consistency and mix well.
• Add ingredients under to temper to 1 tbsp hot oil. Add curry leaves in the end and let it splutter. Add the tempering to the chutney.

• Enjoy this chutney with some piping hot idlis or crispy dosai.

Notes

• Substitute white sesame seeds with black sesame seeds for a stronger and nuttier flavor.
• Skip the tempering part if you prefer adding less oil. Tastes perfect even without tempering.
• I have used yellow onion for this recipe. But you can even use the regular big onion. You can also use a handful of small onions in the place of big onions. Small onions elevate the flavor of any chutney.
• Add 2 garlic pods for extra flavor.