South Indian Sesame Seed Powder Recipes
SOUTH INDIAN SESAME SEED POWDER
Number Of Ingredients 5
Steps:
- 1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat, add the fenugreek seeds, red pepper flakes, and asafoetida and stir until golden, about 1 minute. 2. Add the sesame seeds, reduce the heat to medium and roast, stirring and shaking the skillet, until golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make as fine a powder as possible. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Then grind it smoothly along with asafoetida and required salt in a mixer grinder. I like it a little coarse.
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- Place the black sesame seeds in a strainer and rinse them in running water. Let all the water drain.
- On medium-heat, keep stirring the seeds till there is no moisture and they turn crisp and you get a nutty aroma and the sesame seeds start to pop.
- Once the sesame seeds start popping, remove from heat and transfer the toasted sesame seeds to a bowl and set aside.
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