Sesame Seeds Stir Fry is a flavourful Andhra recipe of toasted and ground sesame seeds with a spicy seasoning. Andhra nuvvula kura is easy and delicious and the sesame flavour comes right through. Yum! Seasoned and spiced sesame seed paste tastes just wonderful when mixed with plain rice and ghee.
Most Indian households have sesame seeds in their pantry. Sesame seeds are called Nuvvulu in Telugu and Til in Hindi. You can make homemade sesame seeds stir fry with white hulled sesame seeds. Toasting the nuvvulu or sesame seeds helps cut down the bitterness and imparts a nutty flavour to the dish. So happy to get this simple and healthy white sesame seeds stir fry recipe from my dear friend MK.
The homemade chutney paste is loaded with nutrients. Sesame seeds are relatively high in copper and manganese and are an excellent source of calcium, magnesium, iron, phosphorus, vitamin B1, selenium, and dietary fiber. Sesame seeds help reduce cholesterol, blood pressure and blood sugar levels. Zinc-rich sesame seeds improve bone health.
Sesame Seeds Stir Fry Recipe:
Sesame seeds curry dry fry is super simple and it has a fresh, bold flavour. Sesame seeds, toasted and ground and tempered with Indian spices, is a treat for your taste buds.
How to make white sesame seeds stir fry:
For this sesame seeds recipe, toast the raw sesame seeds in a dry pan over medium heat, stirring constantly. Once the sesame seeds start to get a little colour on them and a nice aroma fills the air, transfer the toasted nuvvulu to a dry plate and allow to cool down.
You need to be careful while toasting nuvvulu as they take couple of minutes to get some colour on them but once they do they change fast!
Place the toasted sesame seeds in a mixie jar and dry grind to a smooth powder. Add water, a little at a time, and process, scraping the sides of the jar at intervals, until you get a thick and reasonably smooth paste.
The paste tastes slightly bitter on its own, but when you add a flavourful tempering and aromatic Indian spices, it tastes real good.
Heat a non-stick pan and add the prepared nuvulla paste. Saute the mixture till all the moisture evaporates. Remove and set aside.
Heat oil in a pan over medium heat. Add chana dal, mustard seeds and cumin seeds. Once they start to sizzle, toss in the curry leaves and broken dry red chilli. Sauté for a couple of seconds.
Add the chopped garlic and chopped green chilli. Fry till the garlic starts to brown.
Add the chopped onions and fry till they turn slightly brown.
Add the dry spices – salt, turmeric and red chilli powder. Mix well.
Tip in the ground sesame seeds paste and combine well. Keep stirring on low-medium heat till it all starts to come together.
Remove on to a serving bowl and garnish with chopped coriander leaves.
Serve Andhra Sesame Seeds Stir Fry with steamed rice, ghee and fries as a side.
Nuvvula Kura Dry Fry Recipe details below:
- Sesames seeds – ½ cup
- Water – 5 tbsp
- Onion – 1 medium, chopped finely
- Green chilli – 1, chopped finely
- Garlic cloves – 3, finely chopped
- Curry leaves – 1 sprig
- Dry red chilli – 1
- Chana dal/Bengal gram – ½ tsp
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Salt – ½ tsp
- Turmeric powder – ¼ tsp
- Chilli powder – ¼ tsp
- Oil – 1 ½ tsp
- Coriander leaves – 1 tsp, chopped
- To make homemade til ki sabzi all you need is some nuvvulu on hand and you’re ready to roll.
- Take ½ cup of white til seeds and toast lightly in a clean dry pan. Stir frequently on low heat until they turn a light golden brown. Toasting sesame helps make them less bitter.
- Allow the toasted nuvvulu to cool down for a few minutes.
- Add them to a clean mixie jar and grind to a smooth powder. Sesame seeds release oil when ground and tend to clump together. So run the mixie for short intervals, scraping down the sides.
- Add water, little by little and process the nuvvulu mixture into a smooth paste. Set aside.
- Place a non-stick pan on the stovetop over low-medium heat. Tip in the ground sesame paste and stir constantly, till the moisture evaporates. Keep aside.
- Heat about 1 ½ tsp of oil in a kadai on medium heat. Sizzle chana dal, mustard and cumin seeds.
- Add the curry leaves and dry red chilli. Saute.
- Add chopped garlic cloves and green chilli and fry till the garlic gets some colour.
- Add the chopped onions and fry till they turn slightly brown.
- Sprinkle turmeric, salt and red chilli powder. Mix well.
- Put in the ground nuvvulu paste and stir over low-medium heat till the mixture starts to leave the sides of the pan.
- Remove on to a serving bowl. Garnish with coriander leaves.
- Serve delicious Andhra Nuvvula Kura with hot steamed rice, dosa or chapati.
Recipe contributed by M. Komatineni