This is one of the most popular lunch combo served by kitchens all across Tamil Nadu. Since ages, it has been a grandmother’s food prescription for girls in their teens as they believed that this combination strengthens their bones and also acts as a potent toxin flusher. Apart from its natural advantages, the heady taste of this combination has made it popular among all age groups.
Til burns very easily, so be careful while roasting it - keep the flame on a medium level and keep stirring. Once it has started turning pink, remove it from the hot kadhai immediately.
Ingredients
White sesame seeds (safed til) (3 tbsp)
Dry red chillies (sabut lal mirch) (5 to 6)
Tamarind (imli), de-seeded (small, lemon-sized)
Salt (to taste)
Oil (1 tsp)
Method
Heat a kadhai and dry-roast the sesame seeds in it on a medium flame till they begin to splutter. Take care not to burn them.
Transfer the roasted seeds onto a plate. Then, wash the seeds through a sieve for any mud in it to drain out.
Add oil in a kadhai and fry the lal mirch in it.
Meanwhile, soak the tamarind in a little water.
Work up the sesame seeds, tamarind, lal mirch and salt in a mixer-grinder. It should turn into a smooth, thick paste. Then, add the soaked tamarind water to this and grind again.
Serve Ellu Thogayal with urad dal rice, pappadam and ghee.
