Peanut & Sesame Masala Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Peanut & Sesame Masala Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you love a good side dish that packs a flavorful punch. And let me tell you, this Peanut & Sesame Masala is exactly that! It’s a South Indian staple, often served with biryani, idli, or dosa, and honestly, I could just eat it with a spoon. I first made this when I was trying to recreate a dish my neighbor, Aunty Priya, used to make – and after a few tries, I think I finally got it right! It’s a little bit of work, but trust me, the aroma and taste are SO worth it.

Why You’ll Love This Recipe

This Peanut & Sesame Masala isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to add some texture and a burst of flavor to your meals. Plus, it’s naturally gluten-free and can easily be made vegan (more on that later!). It’s a little spicy, a little sweet, and totally addictive.

Yields: 6 servings
Prep time: 5 minutes
Cook time: 20 minutes
Difficulty: Medium

Ingredients

Here’s what you’ll need to whip up this amazing masala:

• 2 tbsp peanuts
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 0.25 tsp methi (fenugreek) seeds
• 2 tbsp dry coconut, grated
• 2 cloves garlic
• 1 inch ginger
• 3 tbsp oil (vegetable or sunflower)
• 6 slit green chilies
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 0.5 finely chopped onion
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 0.5 tsp garam masala
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp salt (or to taste)
• 1 cup tamarind extract
• 0.5 tsp jaggery
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Methi (Fenugreek) Seeds: Don’t skip these! They add a unique, slightly bitter flavor that’s so characteristic of South Indian cuisine. A little goes a long way, though.
• Chili Types: The type of green chilies you use will impact the heat level. I usually use long green chilies for a milder spice, but you can use bird’s eye chilies if you like it fiery.
• Sesame Seeds: Good quality sesame seeds are key. Look for plump, creamy seeds – they’ll have a much better flavor than older, pale ones. Toasted sesame seeds add a wonderful nutty aroma.
• Tamarind Extract: This provides the signature tang. You can find tamarind concentrate in most Indian grocery stores. If you can’t find it, you can make your own by soaking tamarind pulp in warm water and straining it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts, sesame seeds, poppy seeds, methi seeds, and dry coconut in a pan over medium heat until they turn golden brown. Keep stirring to prevent burning! Once cooled, blend them with the garlic, ginger, and a little water to form a smooth paste. Set this masala paste aside.
2. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the slit green chilies and sauté until they blister and become fragrant. Remove them from the oil and set aside.
3. In the same oil, add the mustard seeds and cumin seeds. Let them splutter – that’s when you know they’re ready! Then, add the curry leaves and sauté for a few seconds.
4. Add the finely chopped onion and sauté until it turns translucent.
5. Now, add the turmeric powder, chili powder, garam masala, coriander powder, cumin powder, and salt. Sauté for a minute or two until everything is nicely combined and fragrant. This is where the magic happens!
6. Add the prepared masala paste to the pan and mix well. Then, pour in the tamarind extract and add the jaggery and fried green chilies.
7. Bring the mixture to a simmer, then cover the kadai and let it cook for about 10 minutes, or until the oil starts to separate from the masala. This is a sign that it’s ready!
8. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t rush the roasting: Dry roasting the ingredients is crucial for developing their flavors.
• Adjust the spice: Feel free to adjust the amount of chili powder and green chilies to your liking.
• Consistency is key: Add water gradually to adjust the consistency of the masala. You want it to be thick enough to coat your rice or idli, but not too dry.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your jaggery is vegan-friendly (some contain bone char).
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder and use fewer green chilies. For a spicier kick, add a pinch of cayenne pepper or use hotter chili varieties.
• Regional Variations:
  • Tamil Nadu Style: Often includes a touch of asafoetida (hing) for extra flavor.
  • Andhra Style: Typically uses a generous amount of red chili powder and is known for its fiery heat. My friend’s mom, from Andhra, always adds an extra chili or two!

Serving Suggestions

This Peanut & Sesame Masala is incredibly versatile! Here are a few of my favorite ways to serve it:

• With hot steamed rice and a dollop of ghee.
• As a side dish for biryani.
• With idli or dosa for a flavorful breakfast.
• Spread on toast for a unique and tasty snack.

Storage Instructions

Leftover Peanut & Sesame Masala can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together!

FAQs

Q: What is the best way to store leftover Peanut & Sesame Masala?
A: Store it in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I make this Peanut & Sesame Masala ahead of time?
A: Absolutely! You can make the masala paste a day or two in advance and store it in the fridge. This will save you some time when you’re ready to cook.

Q: What is the purpose of dry roasting the ingredients?
A: Dry roasting enhances the flavor and aroma of the ingredients, and also helps to extend their shelf life.

Q: Can I use coconut oil instead of vegetable oil?
A: Yes, you can! Coconut oil will add a subtle coconut flavor to the masala, which can be delicious.

Q: What is tamarind extract and where can I find it?
A: Tamarind extract is a sour and tangy liquid made from tamarind pulp. You can find it in most Indian grocery stores, or you can make your own by soaking tamarind pulp in warm water and straining it.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!