South Indian Sesame Tamarind Chutney Powder

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South Indian Sesame Tamarind Chutney Powder

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs Spicy

Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 dried red chiles

1/4 cup white sesame seeds

1/4 cup urad dal -- (black gram dal)

1/8 teaspoon asafoetida

1/2 teaspoon tamarind paste

1/2 teaspoon salt

 

In a dry heavy skillet roast the chiles over medium heat, stirring them

constantly to prevent scorching, for 3 to 5 minutes. Set aside.

 

Using the same skillet, dry-roast the sesame seeds until they begin to turn

slightly golden. Remove from the heat and keep stirring for a minute or so; they

will go on roasting in the retained heat of the pan, and it is important not to

let them overcook, as they can lose their sweet nuttiness and become bitter.

Remove form the pan and set aside.

 

Using the same technique, dry-roast the dal, stirring constantly, until roasted

and golden, 5-8 minutes. Remove from the pan and set aside.

 

In a spice grinder, grind the chiles and then, separately, the dal, and place in

a bowl. Then grind the sesame seeds; you can grind them in the spice grinder,

but they quickly turn into a paste and start to release their oils, so we prefer

to use a mortar to pulverize them.

 

Add the sesame seeds to the other ground ingredients, together with the

asafoetida, and mix well. Transfer 2 to 3 tablespoons of the ground powder to

the spice grinder, add the tamarind paste and salt, and blend well. Return this

mixture to the remaining powder and mix well. Let dry completely, stirring every

now and again, before storing in a well-sealed container.

 

Makes 1 scant cup powder.

 

The... recipe [from Kerala] makes a powder that stores well. To use, just

sprinkle the powder over bread or rice or, in more orthodox fashion, mix it with

vegetable oil or water to make a paste, and serve in condiment dishes as you

might a hot mustard.

 

Use as a condiment for bread; Dip bread into the powder or sprinkle a little

powder on top. Alternatively, mix up with a little oil to make a paste, and

place on the table to accompany lentil crepes or dosas.

 

Cuisine:

" Indian "

Source:

" Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid,

William Morrow, 1995 "

S(Formatted by Chupa Babi):

" Sept 2009 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 25 Calories; 1g Fat (40.4% calories from

fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 991 1477 0