White Sesame-Red Chilli Powder Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

White Sesame-Red Chilli Powder Recipe – Authentic South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – White Sesame-Red Chilli Powder. It’s a staple in South Indian kitchens, and honestly, once you have a batch of this homemade magic, you’ll wonder how you ever lived without it. I first learned to make this from my grandmother, and the aroma instantly transports me back to her kitchen. It’s so simple, yet adds a fantastic depth of flavour to everything from rice to dosas. Let’s get started!

Why You’ll Love This Recipe

This isn’t just another spice blend; it’s a flavour bomb! It’s quick to make, requires minimal ingredients, and elevates the simplest meals. Seriously, a spoonful of this with hot steamed rice and a drizzle of sesame oil? Pure comfort food. Plus, making it yourself means you control the ingredients and spice level – no hidden nasties!

Ingredients

Here’s what you’ll need:

• ½ cup white sesame seeds
• 3-4 red chillies
• Salt to taste

Ingredient Notes

Let’s talk ingredients, because a little knowledge goes a long way in the kitchen!

White Sesame Seeds: Types & Regional Variations

White sesame seeds are the traditional choice here, offering a lovely nutty flavour. You can find them easily in most grocery stores. In some regions, people also use a mix of white and black sesame seeds for a more complex flavour profile. A cup of white sesame seeds weighs around 140-150 grams.

Red Chillies: Spice Level & Varieties

I usually use Byadagi chillies for a vibrant colour and mild heat. But feel free to adjust based on your preference! You could use Kashmiri chillies for a similar colour with slightly more spice, or even a hotter variety if you like things fiery. Remember, removing the seeds from the chillies will reduce the heat.

Salt: Choosing the Right Kind

Regular table salt works perfectly fine. However, I prefer using a good quality sea salt or Himalayan pink salt for a more nuanced flavour.

Step-By-Step Instructions

Alright, let’s make some magic!

1. Dry Roast: Heat a kadai (or a heavy-bottomed pan) over medium heat. Add the white sesame seeds and red chillies. Dry roast them, stirring constantly, until the sesame seeds start to splutter and turn golden brown, and the chillies become fragrant. This usually takes about 3-5 minutes. Be careful not to burn them – burnt sesame seeds taste bitter!
2. Cool Down: Once roasted, transfer the mixture to a plate and let it cool completely. This is important! Grinding warm ingredients can release oils prematurely.
3. Grind It Up: Add the cooled mixture to a mixer grinder. Add salt to taste. Grind into a coarse powder. Don’t over-grind, or you’ll end up with a paste – we want a nice, textured powder. Pulse a few times if needed.
4. Store & Enjoy: Transfer the powder to an airtight container. And that’s it!

Expert Tips

• Don’t overcrowd the pan: Roasting in batches ensures even cooking.
• Keep stirring: Constant stirring prevents burning.
• Cool completely: Seriously, don’t skip this step!
• Coarse is key: A coarse powder has the best flavour and texture.

Variations

This recipe is super versatile! Here are a few ways to tweak it:

Spice Level Adjustments

Want it spicier? Add more red chillies, or use a hotter variety. For a milder flavour, reduce the number of chillies or remove the seeds.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

Also naturally gluten-free. Perfect for those with dietary restrictions.

Festival Adaptations (Pongal, Makar Sankranti)

This powder is often made in larger batches during festivals like Pongal and Makar Sankranti. It’s considered auspicious and is used to flavour traditional dishes.

Serving Suggestions

Okay, the fun part – eating! Here are a few of my favourite ways to enjoy this powder:

• With Rice: A classic! Mix a spoonful with hot steamed rice and a drizzle of sesame oil or ghee.
• Idli & Dosa: Sprinkle it over idlis and dosas for an extra flavour kick.
• Curd Rice: Adds a lovely savoury and spicy touch to curd rice.
• Upma/Poha: Mix a pinch into your upma or poha for a flavour boost.

Storage Instructions

Store the White Sesame-Red Chilli Powder in an airtight container in a cool, dry place. It should stay fresh for about 2-3 months.

FAQs

Let’s answer some common questions!

What is the shelf life of homemade White Sesame-Red Chilli Powder?

Around 2-3 months if stored properly in an airtight container.

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

Yes, you can! It will change the flavour profile slightly, making it more intense and earthy.

How can I adjust the heat level of this powder?

Use more or fewer red chillies, or choose a milder or hotter variety. Removing the seeds also reduces the heat.

What is the best way to grind the mixture without releasing oil?

Ensure the mixture is completely cool before grinding, and grind in short pulses to a coarse texture.

Can this powder be used as a marinade for meats or vegetables?

Absolutely! It adds a fantastic flavour to marinades. You can mix it with yogurt, ginger-garlic paste, and other spices for a delicious marinade.

Enjoy making (and eating!) this wonderful spice blend. I hope it brings a little bit of South Indian sunshine to your kitchen! Let me know how it turns out in the comments below.