Ellu Thogayal: South Indian Black Sesame Seeds Condiment
Image Credit: Archana's Kitchen

Sesame seeds (ellu) have always known to be a source of healthy fats, protein and calcium. Along with having edible purposes in its natural form, the oil and husk are known to be utilised for various purposes. Although both, white sesame seeds and black sesame seeds are delicious when used in their own appropriate ways, the latter variety have a nuttier and a mildly bitter taste; a flavour that works rather aptly for this thogayal or thuviyal.

While white sesame seeds are the fairly popular kind between the two, due to its mild taste and aesthetic appeal when sprinkled over food, the black sesame is rather underrated. The thogayal is a condiment in South Indian cooking that is often eaten mixed into some rice and ghee or with a lentil crepe (adai). Since sesame seeds are known to be beneficial to consume during the winter to help shield against the harsh cold, this condiment can be eaten for breakfast or dinner. Other nutritious ingredients like curry leaves and coconut accentuate the texture and rounded savouriness of this thick chutney-like condiment.

Recipe:

Ingredients:

  • 2 + 1 tablespoons black sesame seeds
  • 3 red chillies
  • 15-17 curry leaves
  • 5 garlic cloves
  • ½ cup fresh grated coconut
  • 1 teaspoon asafoetida
  • 1 teaspoon urad dal
  • 1 inch piece tamarind
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 round red chilli
  • Salt to taste
  • 1 teaspoon sugar
  • 1 tablespoon coconut oil

Method:

 ASIN ID - B085L5S5PY    

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  • Toast the two tablespoons of sesame seeds in a dry pan and once they begin to pop, take them off the heat. Add the three red chillies to the hot pan and toast for a minute in the residual heat. Add the curry leaves and toss along with the garlic cloves to get everything lightly aromatic and toasted.
  • Transfer the contents of this pan into a mixer jar along with the grated coconut, tamarind, salt and sugar. Add a couple of tablespoons of water and grind into a coarse paste. Add an additional three tablespoons and grind to a smooth, thick paste.
  • Heat coconut oil in a pan and add the asafoetida until it turns foamy. Throw in the round red chilli, mustard and cumin seeds and allow them to splutter. Empty the ground coconut-sesame seed chutney into the tempering and stir everything together. Take it off heat immediately and allow it to cool down slightly before serving with warm rice or lentil dosas.