FLAX SEEDS CHUTNEY POWDER
Servings
0
Servings
0
Ingredients
To Seasoning
Instructions
  1. In a frying pan or tawa on medium low heat, dry roast chana dal until its aromatic and light red in color. Do not brown . Transfer it to a plate and allow to cool.
  2. In the same frying pan similarly dry roast , urad dal till they are aromatic and light red in color. Transfer them to a plate and allow to cool. Transfer it to the plate having urad dal.
  3. Now roast flax seeds.Roast till you hear the popping sound reduce.Transfer the flax seeds to a separate plate.
  4. Add a teaspoon of oil to the frying pan. Keep the flame on low and roast red chillies and tamarind. Mid way, add curry leaves, and continue to roast , till all have turned crisp.
  5. Allow everything to cool to room temperature.
  6. Now dry grind flax seeds,chilli mix and dal … all separately made to powder.Transfer to a big mixing bowl.
  7. Prepare a tempering. Add oil to the kadai.When its hot, add mustard seeds. When it spluters add hing and haldi. Switch off the flame . Pour the tempering on the chutney powder. Mix well.Taste and adjust the seasoning if required.
  8. Lastly run, the hand mixed chutney powder in a mixer for 1 -2 rounds so that it gets mixed uniformly.
  9. Thats it,tasty and healthy Flax seeds chutney powder.Store it in air tight containers and use when required.Tastes best upto 3-4 months.
  10. To serve mix a spoonful of Flax seeds chutney powder with a dash of ghee / butter /coconut oil/ sesame oil /curd and serve as an accompaniment for Idly /Dosa/Paniyaram/Karnataka style rotti/adai / even hot rice.
Recipe Notes
  1. You can also make this chutney powder using peanut chutney powder recipe. that is replace all dal,instead use roasted peanuts and little garlic (Optional).
  2. Always store chutney powder in airtight container. See to it that water or moisture does not enter the container. Else they will. If stored properly, they stay best upto 3-4 months. No need refrigeration.
  3. Roasting and grinding each dal separately is very important.Also roast them uniformly and well so that they chutney pudi tastes good and lasts longer.
  4. In the above , i have used two types of red chillies , as one gives color and the other required spice.Together they compliment well But you can use 1 type of red chilli too , whichever is available to you.
  5. You can also use tamarind powder if available.


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