Kanchipuram Idli, Idli Podi and Gingelly Oil

Ingredients

• 0.5 cup Urad Dal (Skinned and split black gram lentils)
• 0.5 cup Chana Dal (Split and skinned Bengal gram)
• 12 pieces Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
• 2 tbsp White Sesame Seeds
• 0.25 cup Curry Leaves (Fresh leaves, loosely packed)
• 0.5 tsp Hing (Asafoetida powder)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery Powder (Optional, to balance flavors)
• 1 tsp Sesame Oil (Also known as gingelly oil)

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over a low to medium flame.
   • Add the urad dal and chana dal. Dry roast them, stirring continuously for 8-10 minutes.
   • Continue until they turn an even light golden brown and you get a nutty, toasted aroma.
   • Immediately transfer the roasted lentils to a large plate or tray to cool down completely.
2. 2

   Roast Spices and Aromatics

   • In the same hot pan, add the sesame oil.
   • Add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become fragrant. Be careful not to burn them.
   • Add the white sesame seeds and roast for another 30-60 seconds until they start to pop and turn a light golden color.
   • Finally, add the fresh curry leaves and roast for 2-3 minutes until they become crisp and brittle.
   • Transfer all these roasted spices to the same plate with the lentils.
3. 3

   Cool the Mixture Completely

Ingredients

• 500 g White Sesame Seeds (Use high-quality, unhulled seeds for the most authentic flavor and best oil yield.)
• 1 tbsp Jaggery (Grated. Palm jaggery is preferred for its traditional flavor.)
• 4 tbsp Water (At room temperature, for grinding the sesame seeds.)
• 2 cup Hot Water (Very hot but not boiling, for separating the oil.)

Instructions

1. 1

   Clean and Dry the Seeds (15 mins active + 1-2 hours drying)

   • Place the 500g of sesame seeds in a large bowl and cover with water. Rub the seeds between your palms to dislodge any dirt or debris.
   • Carefully drain the water. Repeat this washing process 2-3 times until the water runs clear.
   • Drain the seeds completely using a fine-mesh sieve, shaking off as much excess water as possible.
   • Spread the damp seeds in a single, thin layer on a clean kitchen towel or a large tray. Allow them to air dry for 1-2 hours, or until they feel dry to the touch.
2. 2

   Lightly Roast the Seeds (5-7 minutes)

   • Heat a heavy-bottomed pan or kadai over low to medium heat.
   • Once the pan is warm, add the dried sesame seeds. Stir continuously with a spatula to ensure they roast evenly.
   • Roast for 5-7 minutes. You will notice a rich, nutty aroma, and the seeds will start to make a faint, consistent popping sound. Do not let them brown or change color, as this will result in a bitter oil.
3. 3

   Grind into a Paste (15-20 minutes)

   • Immediately transfer the roasted seeds from the hot pan to a plate or tray to cool down completely. This will take about 15 minutes.
   • Once cooled, transfer the seeds to a high-powered blender or a mixie jar.
   • First, pulse the seeds a few times to break them down into a coarse powder.
   • Add the 1 tbsp of grated jaggery and 4 tbsp of room temperature water.
   • Blend continuously for 5-10 minutes. The mixture will transform from a powder to a thick, oily paste. Scrape down the sides of the jar every minute or two to ensure everything is well-blended. If the blender feels too hot, pause for a few minutes to let it cool down.
4. 4

   Extract the Oil (45-60 minutes)

   • Transfer the thick sesame paste into a large, heat-proof bowl.
   • Carefully pour the 2 cups of very hot (not boiling) water over the paste.
   • Use a sturdy spoon or spatula to mix thoroughly until the paste is fully dispersed in the water.
   • Let the mixture sit undisturbed for 45-60 minutes. During this time, the oil will naturally separate from the solids and float to the surface, forming a distinct layer.
5. 5

   Collect and Store the Oil (10 minutes)

   • Carefully skim the layer of oil from the surface using a ladle or a large, shallow spoon. For easier separation, you can refrigerate the bowl for 30-60 minutes; the oil will solidify slightly, making it easier to scoop off.
   • Place a fine-mesh sieve lined with a clean cheesecloth or muslin cloth over a clean, dry glass bottle or jar.
   • Gently pour the collected oil through the lined sieve to filter out any fine particles or impurities.
   • Seal the bottle tightly. Store your fresh, homemade gingelly oil in a cool, dark place away from direct sunlight to maintain its freshness and prevent rancidity.