Tahini maybe a recent addition to our tables but the seed from which it is made is one of the oldest in the world. Did you know that the tiny sesame seeds that we barely give a thought to are actually a high-value cash crop and a nutrient powerhouse?
Our nallennai is made from a cold pressing of sesame seeds. The exact translation from Tamil means ‘good oil’. Sesame is an oilseed with some of the highest oil content. It is also a great source of protein and dietary fibre besides being rich in vitamins and antioxidants like Vitamin B and oleic acid.
There are a number of ways that we can include sesame seeds in our diet. A favourite is the ellu podi . It is served with a flavoursome poondu saadham and is one of those combinations that you can never tire of and is a great lunchbox option as well. Don’t forget to add a few drops of aromatic ghee before you dig in.
I always keep a small bottle of toasted white sesame seeds. It makes a great final topping for a carrot-cabbage salad or a green lettuce salad and has that unmistakable nuttiness. They are just as tasty when sprinkled on breads.
During breakfast at my friend Kavita’s home, where food is influenced by both the Tam Brahm and Coorg kitchens, I feasted on fluffy rava idlis accompanied by a delicious ellu pajji . The unmistakable taste of the roasted sesame went well with the sweetness of grated coconut. Simple but it felt like a feast.I made the ellu chutney at home and it is now one of our favourites. One can also play around with the flavours depending on individual preferences. Once I added a bit of garlic and some dried bright red Hassanur chillies and made itthicker. The result was a very appealing yummy orange mix.
The black sesame is more often associated with Japanese food. Seafood with a sesame crust is plated beautifully to show off the contrast in colour between the pale fish and the dark crust. Even desserts often feature this seed. Here the black ellu is hand pounded with jaggery and ghee to make the delicious ellu urandai . It’s a great snackbox option as well.
In Beawar, Rajasthan, they make amazing til patti ( chikkis ), so thin that they’re almost transparent. The sugar is still pale when the sesame and green pistachio flakes are added. It looks like speckled glass with bits of white and green sandwiched between circles of butter paper. There is a satisfying crack when you break a piece off. It melts on the tongue leaving behind the crunch of the sesame and a slight aftertaste of cardamom just enough to refresh but not overpower.
