Sesame Coconut Chutney

Nuvvulu Kobbari Pachadi.

Sesame coconut chutney is another simple and tasty chutney usually served with idly, dosa, vada etc. Sesame seeds are lightly roasted and ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The sesame coconut chutney is finished by tempering it with few spices.
Makes: around 2 Cups of Sesame Coconut Chutney.

Ingredients:

Sesame Seeds 1/2 – 3/4 Cup
Grated Coconut 1 Cup
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Heat a pan on medium heat, add sesame seeds and roast them until they start popping or until they change color a bit (around 1 minute).
Remove stems, wash and halve the green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.

First grind the sesame seeds into fine powder using a spice grinder.
Then add grated fresh coconut, tamarind extract, green chiles and salt to the grinder and grind everything into smooth paste by adding sufficient water.
Remove the ground sesame coconut chutney into a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve sesame coconut chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well.

Suggestions: Adjust the amount of green chiles for spice. Add more water for much thinner consistency.
Variations: You can also fry the green chiles in oil to reduce the heat a little. Grind few sprigs of cilantro along with coconut if you wish.
Other Names: Sesame Coconut Chutney, Kobbari Nuvvulu Pachadi.

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Black Sesame Seeds Ladoo

Nalla Nuvvulu Unda

Sesame Seeds are extensively manufactured especially in Andhra Pradesh. Since sesame seeds are abundantly produced, it is used in andhra cusine in innumerable ways. Sesame seeds ladoo is one among them. Sesame seeds laddoo is prepared by pounding sesame seeds and black jaggery (product made of palm juice) together and rolling the mixture into small balls. The oil in sesame seeds helps in binding the ladoo along with soft jaggery (methani bellam made of sugarcane juice). The sesame seeds ladoo is highly rich in iron and other minerals (copper, manganese, calcium) along with vitamins (B1, E).
Makes: 13 – 16 black sesame seeds ladoo

Ingredients:

Black Sesame Seeds 1 cup
White Sesame Seeds 1/2 cup
Palm Jaggery / Nalla Bellam / Thati Bellam (pounded) 3/4 cup
Sugarcane Jaggery (grated) 1/4 cup
Cardamom 4

Method of preparation:

Heat a pan on medium – low heat, sprinkle a tbsp of water.
Add and roast black and white sesame seeds separately for 1 – 2 minutes.
Cool and grind the roasted black sesame and white sesame seeds into fine powder using a spice blender.

Mash thoroughly black jaggery and sugarcane jaggery with cardamom using a pestle.
Alternatively, use a spice blender to do the job.
Discard the cardamom skin and stir in sesame seeds powder.
Grind all the mashed ingredients together for few seconds.
Remove onto a plate and roll the ground jaggery sesame seeds mixture into small lemon sized balls.
Store tight and black sesame seeds ladoo stay fresh for months.
Serve black sesame seeds ladoo with tea or with coffee or as a mid day snack.
Notes: Make sure to select a soft jaggery which aids in binding the ladoos.

Suggestions: Laddu is breaking – jaggery might be too dry to bind the sesame laddu. Try adding some warm clarified butter (ghee) to the mixture and bind the laddu.
Variations: Chimili / Chimmiri which is made only with white sesame seeds.
Other Names: Chimmiri, Chimili, Nall Nuvvula Vunda, Nalla Noopappu Vunda, Ellu Vunda, Tila Laddoo, Til Laddu.

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