Nuvvula Pachadi
Sesame seed chutney — white sesame seeds dry-roasted until golden and aromatic, ground with dried red chilli, tamarind, garlic, and salt into a thick, oily, slightly bitter paste, tempered with mustard seeds and curry leaves in sesame oil. The nuvvula (sesame) pachadi is one of the most traditional condiments of the Rayalaseema table; sesame cultivation is widespread in the region and the oil is the preferred cooking medium. The sesame paste provides a nutty, slightly bitter depth unlike any coconut or peanut chutney. Eaten with rice and ghee, spread on flatbreads, or used as a dipping accompaniment to snacks; a slow-disappearing traditional preparation that families in Kadapa and Kurnool districts still make weekly.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | sesame seeds |
| 2 tablespoons | tamarind pulp |
| 2 tablespoons | oil |
| 2 cloves | garlic |
| 3 | green chilies |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | salt |
| 1 handful | coriander leaves |
Instructions
- 1 Dry roast the sesame seeds in a pan over medium heat until they turn golden brown. Set aside to cool.
- 2 In the same pan, add oil and heat it over medium flame.
- 3 Add mustard seeds and let them splutter. Then add cumin seeds, garlic, and green chilies. Sauté for a minute.
- 4 Add the tamarind pulp and asafoetida, and cook for another 2 minutes.
- 5 Transfer the cooled sesame seeds to a blender and grind them into a coarse powder.
- 6 Add the sautéed mixture, salt, and some water to the blender. Blend to a smooth paste.
- 7 Adjust the consistency by adding more water if needed.
- 8 Garnish with chopped coriander leaves before serving.
Tips
Roasting the sesame seeds properly enhances the flavor of the chutney.