Ellu Podi for Idli, Dosa and Rice - Sesame Seed Lentil Powder

Ingredients

• 2 teaspoon peanut oil
• 1 cup black sesame seed
• 1 cup whole white urad dal
• 4 sprigs curry leaves
• 10 dried red chillies
• 1 teaspoon salt
• 1 teaspoon asafoetida (hing)

Instructions

1. 1

   In a pan, add a teaspoon of oil and roast the sesame seeds until they are glossy and aromatic. Set aside on a plate to cool.

2. 2

   In the same pan add in a teaspoon of oil and add whole white urad dal. Roast the lentil until it smells nutty and the dal turns color. Set aside on a plate to cool.

3. 3

   In the same pan, dry roast the curry leaves and the dried red chillies. Wait for the curry leaves to dry and the chillies to fluff up.

4. 4

   Spread all the ingredients on a news paper and let it cool completely.

5. 5

   Add in the cooled ingredients to a mixie jar. Add in the salt and asafoetida (hing). Grind to a slightly coarse powder.

6. 6

   You can store this ellu podi at room temperature for upto 15-20 days. If you are going to need it for a longer time, then store the podi in zip tote bags in the freezer. It stays fresh for upto 4-5 months in the freezer.