Nuvvula Pachadi

Method

1. 1

   Roast sesame seeds: Dry roast 1 cup white sesame seeds (nuvvulu) in a pan on medium heat 4-5 minutes stirring constantly until golden and popping. Be careful — they burn fast. Cool completely.

2. 2

   Dry roast spices: In the same pan dry roast 3-4 dried red chillies and 1 tsp cumin seeds 2 minutes. Cool.

3. 3

   Blend sesame coarsely: Pulse roasted sesame seeds in a blender a few times — do not blend to a paste yet.

4. 4

   Add remaining: Add roasted chillies, cumin, 3 garlic cloves, a tiny piece of tamarind and salt. Blend with 3-4 tbsp water to a thick coarse paste.

5. 5

   Taste: Nuvvula pachadi should be nutty, slightly sweet from sesame and spicy.

6. 6

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal, dried red chilli and curry leaves.

7. 7

   Pour tempering: Pour sizzling tempering over the sesame pachadi.

8. 8

   Adjust consistency: Add a little water if too thick.

9. 9

   Stir well: Mix the tempering through the sesame chutney.

10. 10

    Serve: Nuvvula pachadi is rich and nutty. Serve with idli, dosa or rice with ghee.