“Sesame is considered warming so features heavily during Sankranti since its winter time,” says chef Meherwan Irani. “Also khichdi is easy on the stomach, which is considered important as the weather changes.”
- 3.5 Ounce sesame seeds
- 2 green chilies
- 2 Tablespoon chopped cilantro
- 2 Tablespoon jaggery (or raw sugar)
- 1 Tablespoon wet tamarind (available at Asian markets)
- 1 Pinch salt
- Total Time: 15 min
- Prep Time: 5 min
- Cook Time: 10 min
- Roast sesame seeds lightly in a pan on medium. Grind in a blender to a fine powder. Blend chilies, chopped cilantro, jaggery, salt, tamarind, and powdered sesame seed. Blend together into paste and adjust seasoning to taste. Add a squeeze of lime juice as needed to taste.
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