Ellu Chutney (Sesame Seeds Chutney) Recipe
Ellu Chutney, also known as Sesame Seeds Chutney, is a flavorful South Indian accompaniment that pairs wonderfully with dishes like idli and dosa. This chutney is typically made using black sesame seeds, lending it a delightful nutty flavor that is both aromatic and slightly earthy. With a combination of toasted sesame seeds, split urad dal, fresh coconut, and a tangy hint from tamarind, this chutney provides a unique, textured complement to your favorite breakfast or snack. It’s simple to make and can easily be prepared in a few minutes, perfect for any occasion when you want to add a burst of flavor to your meal.
This recipe is from the Karnataka region of South India, a cuisine known for its aromatic spices and flavorful chutneys. It is vegetarian, so it is suitable for all types of diets and perfect for serving with crispy dosas, soft idlis, or even as an accompaniment to rice dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black sesame seeds | 1/4 cup |
| White Urad Dal (Split) | 1 tablespoon |
| Fresh coconut (grated) | 1/4 cup |
| Dry Red Chillies | 5 pieces |
| Curry leaves | A few |
| Tamarind | 20 grams (soaked in water) |
| Salt | To taste |
| For Tempering: | |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | A few |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Instructions
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Soak Tamarind: Start by soaking the tamarind in a little water for 10 minutes to soften it. This will help in extracting its tangy flavor more easily.
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Dry Roast Urad Dal: In a pan, dry roast the urad dal over medium heat. Stir continuously until it turns lightly roasted and golden brown in color. This step enhances the flavor of the dal and helps in creating a richer chutney.
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Roast Sesame and Spices: Add the black sesame seeds to the pan with the urad dal, followed by the dry red chillies and the fresh grated coconut. Continue to roast for another few minutes, allowing the sesame seeds to slightly toast and the coconut to turn golden and aromatic. Keep an eye on the mixture to avoid burning.
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Grind the Chutney: Once the ingredients are roasted, transfer them to a mixer grinder. Add the soaked tamarind (along with its soaking water), salt, and any additional water as needed. Grind everything to a smooth and thick paste. If you prefer a chunkier chutney, you can grind it slightly coarsely.
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Prepare the Tempering: In a small tadka (tempering) pan, heat the oil on low flame. Once the oil is hot, add the mustard seeds and allow them to splutter. After the mustard seeds pop, add a few curry leaves and let them crackle for about 5 seconds.
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Combine and Serve: Pour the hot tempering over the ground chutney and mix well. The tempering adds an extra layer of flavor and aroma to the chutney. Serve this delicious Ellu Chutney alongside hot idlis, crispy dosas, or as an accompaniment to your favorite rice dishes.
Serving Suggestions
- With Idli and Dosa: This chutney is traditionally served with steamed idlis or crispy dosas, where its nutty and tangy flavor complements the soft texture of the idli and the crispy dosa.
- As a Dip: You can also use this chutney as a dip for crunchy snacks like samosas, bhajis, or pakoras.
- With Rice: Pair it with rice or curd rice for an added burst of flavor.
Tips for Perfect Ellu Chutney
- If you prefer a spicier chutney, you can increase the number of dry red chillies according to your taste.
- For a smoother consistency, feel free to add a bit more water while grinding the chutney.
- This chutney can be stored in an airtight container in the refrigerator for up to 2-3 days, but it is best enjoyed fresh to experience its full flavors.
Ellu Chutney (Sesame Seeds Chutney) is a simple yet incredibly flavorful dish that elevates any meal with its rich, earthy taste. Whether you’re preparing a traditional South Indian breakfast or simply looking for a healthy and tasty side dish, this chutney is sure to become a favorite in your recipe repertoire.
