Flax Seeds Chutney Podi

I recently picked up a packet of flax seeds while grocery shopping, after having read about the many health benefits that they possess. Apparently, flax seeds should be roasted for one to get the maximum benefits out of them, so I started hunting for recipes that would require them to be roasted. I came across a beautiful recipe for flax seeds chutney podi here, and I had the feeling that it would suit my taste buds a whole lot. So, that is how I ended up making the podi a couple of days ago.

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Whole flax seeds, before roasting

I followed the above recipe to the T, making just a couple of additions to it – I just added some coconut, curry leaves, and some jaggery to it. The podi tastes fantabulous, and goes beautifully with idlis and dosas, when mixed with oil. It has a lovely texture, too, and tastes lovely when mixed with some hot rice and ghee. I am loving all the experimenting I am doing in the kitchen, trying to make different dishes in which I can use the podi! Hopefully, I will be writing more about it in the times to come.

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Flax seeds chutney podi

Here is how I made the podi.

Ingredients (yields 1 large bowl):

1/2 cup flax seeds

1/4 cup peanuts

1/4 cup urad daal

1/4 cup fried gram (pottukadalai)

Salt, to taste

10-12 dry red chillies

1/4 cup fresh grated coconut

About 4 tablespoons powdered jaggery, or to taste

1/4 cup fresh curry leaves, washed and patted dry

2 tablespoons sesame seeds (til)

A gooseberry-sized ball of tamarind, cleaned well (remove all the seeds and other impurities)

Method:

  1. Dry roast the fried gram, on a low flame, till they get crisp. Remove onto a plate.
  2. Dry roast the peanuts, on a low flame, till they are crisp. Remove onto a plate.
  3. Dry roast the flax seeds, on a low flame, till they start popping. Remove onto a plate.
  4. Dry roast the urad daal, on a low flame, till golden brown. Remove onto a plate.
  5. Dry roast the dry red chillies, on a low flame, till they start browning. Remove onto a plate.
  6. Dry roast the coconut, on a low flame, till it turns brown. Remove onto a plate.
  7. Dry roast the curry leaves, on a low flame, till they get crisp. Remove onto a plate.
  8. Dry roast the sesame seeds, on a low flame, till they start popping. Remove onto a plate.
  9. Dry roast the tamarind, on a low flame, for about two minutes. Remove onto a plate.
  10. Let all the roasted ingredients cool down completely before you begin to grind the podi.
  11. Take the roasted dry red chilli, salt, and roasted tamarind in a large mixer jar. Grind for a few seconds, till you get a coarse powder.
  12. Now, add the rest of the roasted ingredients to the mixer jar. Grind for just a second, then mix up all the ingredients using a spoon. Again, grind for a second, then mix up the ingredients using a spoon. Repeat these two steps till all the ingredients are well mixed together and you get a coarse powder. Don’t make the podi too fine; keep it coarse. (Grinding everything at a stretch will cause the ingredients to release oil, making the podi turn out like a greasy, tasteless lump. To avoid this happening, grind the ingredients for just a second at a time, then mix them up, grind again for a second, mix up, grind, and so on.)
  13. Once the ground podi has cooled down completely, transfer to an air-tight jar. It keeps at room temperature for up to a week. Considering that the podi has coconut in it, it is best to consume it within a week’s time.

Notes:

All of the ingredients used in the recipe have different roasting times. Some turn brown faster than the others. So, it is best to dry roast each of the ingredients separately.

You like? I hope you will try this out too!

 

 

 

 

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