This recipe is called “Til or ellu podi” in Hindi
A great garnish for meat and vegetable dishes !
Yield: Approximately 1½ cups
Ingredients:
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon Asian sesame oil
1 teaspoon ground asafoetida
1¼ cups white sesame seeds
2 tablespoons fenugreek seeds
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet,
heat the oil using moderate to high heat, put in the
fenugreek seeds, red pepper flakes, and asafoetida and stir
until a golden colour is achieved, approximately one minute.
Put in the sesame seeds, reduce the heat to medium, and
roast, stirring and shaking the skillet, until a golden colour is
achieved, approximately three minutes. Allow to cool, then
grind using a spice or coffee grinder to make as fine a
powder as possible. Put inside an airtight vessel and place
the vessel in a cool, dark place, approximately seven days
at room temperature or about an year in a fridge.
