eLLU PuDi Chitranna

(from Nandini’s recipe box)

Ingredients

1.Rasam Powder- 3 Tsp( adjust according to spiciness needed)
2. Tamarind paste( Tamcon)- 3/4 Tbsp OR Water from a golf ball sized tamarind ball
3. Jaggery powder- 2 to 3 Tbsp( approximately)
4. Peanuts- 1/4 cup( I love peanuts and add a lot, so it does not really need to be so much)
5. Dry grated coconut- 1 Tbsp
6. Turmeric powder- 1/4 Tsp
7. Curry Leaves- 1 Sprig
8. Whole Red chilies- 2
8. Asafetida- 1/8 Tsp
9. Mustard seeds- 1/2 Tsp
10. Channa Daal- 1 Tsp
12. Urad Daal- 1 Tsp
13. Oil- 4 Tbsp
14. Salt- To taste
Roast the following till the sesame starts popping, and powder coarsely in a dry grinder-
15. Sesame seeds( eLLu)- 1 Tbsp
16. Fenugreek seeds(Menthya)- 1/2 Tsp

Directions

Make a runny paste of the rasam powder, tamarind, jaggery, turmeric powder, a little asafetida and salt with water. Heat the oil in a kadai, fry the peanuts and keep aside. make a tempering of mustard seeds, channa daal, urad daal, red chilies, asafetida and curry leaves. Reduce the flame and add the tamarind paste mixture, otherwise it will splutter hot oil all over. Add the dry coconut and peanuts and simmer the mixture till it thickens well and all the oil starts settling on the top. Add the powdered sesame and fenugreek seeds and mix well. This gojju can be made in advance and stored in an airtight container for up to 15 days in the fridge.
Mix well with cooked rice to make Chitranna, and top off with some fresh, chopped coriander. It can also be eaten with Chapathi, Dosa or idlis.

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