Black Sesame Seeds Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Black Sesame Seeds Recipe – Authentic South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a vibrant, flavourful black sesame seed blend. It’s called Nuvvula Podi in Telugu, and it’s seriously addictive. I remember my grandmother always having a jar of this on hand, and the aroma alone would make my mouth water. It’s so much more than just a condiment; it’s a little piece of South Indian culinary heritage.

Why You’ll Love This Recipe

This black sesame seed blend is incredibly versatile. It adds a wonderful nutty, slightly spicy kick to simple meals like rice, idli, and dosa. Plus, it’s surprisingly easy to make – you probably already have most of the ingredients in your pantry! It’s a fantastic way to elevate everyday dishes and experience a truly authentic South Indian flavour.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ¼ cup Black sesame seeds (about 40g)
• 1 tsp Red chilli powder (around 5g)
• 1 tsp Jaggery (about 6g)
• ½ tsp Cumin seeds (about 2g)
• Small gooseberry size Tamarind
• As needed Salt (to taste)
• 2 tsp Cooking oil (around 10ml)
• 5 Garlic cloves
• 1 tbsp Dry coconut (about 8g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Black Sesame Seeds: Don’t skimp on quality here. Fresh black sesame seeds have a much more pronounced flavour.
• Red Chilli Powder: Use a good quality chilli powder. Kashmiri chilli powder will give you a beautiful colour and mild heat, while a spicier variety will, of course, pack more punch!
• Jaggery: Jaggery adds a lovely sweetness and depth of flavour. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.
• Tamarind: A tiny piece of tamarind adds a wonderful tang. You can also use a pinch of tamarind paste if that’s what you have on hand.
• Dry Coconut: Freshly grated dry coconut is best, but store-bought desiccated coconut works perfectly well too.

Black Sesame Seeds: Nutritional Benefits & Varieties

Black sesame seeds aren’t just delicious; they’re incredibly good for you! They’re packed with calcium, iron, and antioxidants. There are actually a few varieties of sesame seeds – black, white, and brown. While they all have a similar flavour profile, black sesame seeds are often preferred in South Indian cuisine for their slightly more intense flavour and colour.

Regional Variations in Sesame Seed Use

Sesame seeds are used extensively across India, but the way they’re used varies from region to region. In South India, you’ll find them in everything from chutneys and podis (spice blends) to sweets and savoury snacks. In the North, they’re often used as a garnish or in sesame brittle.

The Role of Jaggery in South Indian Cuisine

Jaggery is a cornerstone of South Indian cooking. It’s an unrefined sugar made from sugarcane or palm sap, and it adds a unique molasses-like flavour to dishes. It’s used in both sweet and savoury recipes, balancing flavours and adding a touch of warmth.

Tamarind: A Key Souring Agent

Tamarind provides that signature tangy flavour that’s so characteristic of South Indian cuisine. It’s used to balance the sweetness of jaggery and the heat of chilli powder, creating a harmonious blend of flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the black sesame seeds in a pan over medium heat. Keep stirring constantly to prevent burning. They’ll start to splutter when they’re ready – this takes about 3-5 minutes. Transfer them to a plate to cool completely.
2. In the same pan, heat the cooking oil. Once hot, add the cumin seeds and let them splutter. Immediately turn off the heat.
3. Add the red chilli powder and salt to the warm oil. The residual heat will infuse the oil with flavour. Give it a quick mix.
4. Now, it’s blending time! Combine the cooled sesame seeds, spice mixture, jaggery, garlic cloves, and dry coconut in a blender or food processor.
5. Grind everything to a coarse powder. Don’t over-blend – you want some texture! Taste and adjust the seasoning if needed. Add more salt or chilli powder to your liking.
6. Finally, store your freshly made black sesame seed blend in an airtight container.

Expert Tips

• Cooling is Key: Make sure the sesame seeds are completely cool before blending. This will help prevent the oil from separating.
• Pulse, Don’t Puree: Use the pulse function on your blender to achieve the right consistency. You want a coarse powder, not a smooth paste.
• Freshness Matters: This blend tastes best when it’s fresh, so try to make it in small batches.

Variations

• My friend Priya loves adding a pinch of asafoetida (hing) to her blend for extra flavour. It adds a lovely savoury note.
• For a nuttier flavour, you can add a tablespoon of roasted peanuts.
• My mom always adds a few curry leaves to the pan while roasting the cumin seeds. It gives the blend a beautiful aroma.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this recipe is gluten-free.

Spice Level Adjustment (Mild to Spicy)

Want to control the heat? Easy! Simply adjust the amount of red chilli powder. Start with ½ tsp for a mild flavour and add more to taste.

Festival Adaptations (Pongal, Onam)

This blend is often made during festivals like Pongal and Onam. It’s a wonderful accompaniment to traditional festive meals.

Serving Suggestions

This black sesame seed blend is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Sprinkle it over hot rice with a drizzle of ghee.
• Serve it with idli or dosa for a flavourful side.
• Mix it with yogurt for a quick and easy dip.
• Use it as a seasoning for vegetables.

Storage Instructions

Store the blend in an airtight container at room temperature for up to 2 weeks. For longer storage, you can refrigerate it for up to a month.

FAQs

What is the shelf life of this black sesame seed blend?

It’s best used within 2 weeks for optimal flavour, but it will stay good in the fridge for up to a month.

Can I use white sesame seeds instead of black sesame seeds?

You can, but the flavour and colour will be different. Black sesame seeds have a more intense flavour and a beautiful dark colour.

What is the best way to grind the sesame seed mixture to the right consistency?

Use the pulse function on your blender and avoid over-blending. You want a coarse powder, not a smooth paste.

Can I adjust the amount of red chilli powder to control the spiciness?

Absolutely! Start with a smaller amount and add more to taste.

What are some other dishes where I can use this spice blend?

You can sprinkle it over upma, poha, or even use it as a seasoning for roasted vegetables. Get creative!