Recipes of a variety of dishes using these nutrient-rich seeds

Sesame seeds have a delicate nutty flavour; the flavour becomes pronounced once they are roasted under low flame for a few seconds. They come in different colours too. It is believed that sesame seeds originated in India and travelled to the Middle East, Africa, and other parts of Asia. Natural sesame seeds are largely used in bakery products such as bread, cookies, muffins and candies. The toasted ones are used in chikki, chocolates, halva, kheer etc. Available throughout the year, they are highly valued for their oil, resistant to rancidity. Sesame seeds are a good source of manganese, copper, calcium, magnesium, iron, phosphorous, zinc and dietary fibre.

Here are the recipes of a few easy-to-make food items using sesame seeds.

Arbi Sesame Roll


10 to 12 Arbi leaves

3 cups gram flour

2 tbsp tamarind pulp

3 tbsp jaggery

1 tbsp coriander powder

1 tbsp chilli powder

Half tbsp turmeric powder

Half tsp garam masala powder

1 tbsp garlic-ginger paste

1.5 tbsp sesame seeds

A pinch of baking soda

Salt to taste

Oil as required


Clean Arbi leaves and wipe them dry. Carefully remove the veins and flatten them. Keep aside half tsp of sesame seeds. Mix all the other ingredients into a thick paste and spread a little on the leaf. Place another leaf in reverse on the first leaf. Apply the paste again. Keep adding up to four or five leaves. Carefully fold the sides of the leaves inside. Then start rolling the leaves from bottom till the centre. Roll from the top end again till centre and place this tip on the other. Tie the roll with thread. Now steam the roll for 15 to 20 minutes. Allow them to cool and cut into thin slices. Heat oil in a pan and add the half tsp of sesame seeds. When they begin to splutter, add the slices and fry till they are golden brown. Serve hot.

Sesame Rice


250 gm boiled rice

2 tbsp sesame seeds

4 red chillies

A pinch of asafoetida

1 tbsp urad dal

5 pepper corns

A few curry leaves

1 tsp lime juice

50 gm fried cashew nuts

2 tbsp ghee


In one tbsp ghee, fry sesame seeds, chillies, asafoetida, peppercorns and dal. When the dal turns red, remove and grind to a fine powder. Heat one tbsp ghee and put in curry leaves, salt, rice, the powder and lime juice. Mix well and serve garnished with cashew nuts.

Sesame Chutney


20 gm sesame seeds

1 small piece of dry coconut

10 flakes of garlic

1 tbsp cumin seeds

2 red chillies

Salt to taste


Roast all the ingredients on a dry gridle and grind to a paste without adding water. The chutney lasts two weeks.

Potato Sesame Curry


10 small boiled potatoes

1.5 tbsp white sesame seeds

1 tbsp tomato puree

1 tomato finely chopped

1 tsp lemon juice

Half tsp red chilli powder

Half tsp sugar

Salt to taste


Roast sesame seeds on a dry gridle and keep aside. Heat oil in a pan and add tomatoes and red chilli powder. Fry gently for five minutes till tomatoes are soft. Add to this boiled potatoes, salt, tomato puree, sugar and one tbsp of roasted sesame seeds. Keep aside the rest for garnishing. Mix well, let potato cook uncovered for 10 to 15 minutes on medium heat. Now the dish is almost ready.

Add lemon juice and cook for another five minutes. Serve hot garnished with roasted sesame seeds.