Sesame Seed Pachadi

How to Prepare

1. Dry roast 2 cups of white sesame seeds in a frying pan on low heat until they turn golden and release a nutty aroma. Set aside to cool.
2. In the same pan, heat 2 tablespoons of oil and fry 10 dried red chilies
3. 2 teaspoons of urad dal, and 1 teaspoon of cumin seeds until the dal turns golden.
4. Add 1/2 cup of grated coconut to the pan and sauté for 2-3 minutes until slightly golden. Turn off the heat and let it cool.
5. In a blender, add the roasted sesame seeds, fried spices, coconut
6. 2 teaspoons of tamarind paste, and salt to taste. Grind into a coarse paste, adding 1-1.5 cups of water gradually to achieve a chutney-like consistency.
7. Transfer the pachadi to a serving bowl. Optionally, temper with 1 tablespoon of oil
8. 1 teaspoon of mustard seeds, a pinch of asafoetida, and a few curry leaves, then pour over the pachadi.
9. Serve with idli, dosa, or rice.