Flaxseed Podi (Flaxseed Chutney Powder)
Flax seeds, known by many regional names like Alsi in Hindi, Agase Beeja in Kannada, Aviselu in Telugu, Jawas in Maharashtra and Gujarat, and Ali Virai in Tamil, are a powerhouse of nutrients. Despite their numerous health benefits, many people find the taste of flax seeds a bit overwhelming. However, this Flaxseed Podi recipe cleverly balances the natural bitterness of flax seeds by combining them with Chana Dal (Bengal Gram Dal) and Black Urad Dal (Split), which enhances the flavor with a delightful nutty essence. The addition of dry red chillies, tamarind, and curry leaves brings a perfect blend of spice and tang to this chutney powder, making it a flavorful South Indian side dish that’s perfect with rice or lentils.
Course: Side Dish
Cuisine: South Indian
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flax Seeds | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Black Urad Dal (Split) | 1/4 cup |
| Dry Red Chillies | 10 pieces |
| Tamarind | Lemon-sized ball |
| Curry Leaves | 1 sprig |
| Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Roast the Dals:
Begin by heating a Kadai (wok) or a heavy-bottomed frying pan on medium heat. First, roast the Chana Dal (Bengal Gram Dal) until it turns red. This should take about 5 minutes. Keep stirring continuously to prevent burning. Once roasted, transfer the dal to a plate and set it aside to cool. -
-
Roast the Urad Dal:
In the same pan, roast the Black Urad Dal on medium heat until it turns a deep red color. Transfer it to the same plate and allow it to cool. -
Roast the Flax Seeds:
Next, add the Flax Seeds to the pan, lowering the heat to avoid burning. Roast the flax seeds until they begin to pop, and the popping sound reduces. Once done, transfer the flax seeds to a plate and let them cool. -
Prepare the Spice Mixture:
Add a teaspoon of oil to the pan. Toss in the dry red chillies and tamarind. Roast them together for about a minute, then add the curry leaves and continue roasting until the curry leaves turn crisp. Remove the mixture from the pan and let it cool on a plate. -
Grind the Dals:
Once the roasted Chana Dal and Urad Dal have cooled to room temperature, transfer them to a mixer grinder and grind them into a smooth powder. Set the powder aside in a large mixing bowl. -
Grind the Flax Seeds:
In the same grinder, add the roasted flax seeds and grind them to a fine powder. Be careful not to over-grind, as this can cause the flax seeds to become clumpy and pasty. -
Mix the Flax Seed and Dal Powders:
Combine the freshly ground flaxseed powder with the dal powder in the large mixing bowl. Stir well to ensure the mixture is evenly combined. -
Prepare the Chili-Tamarind Powder:
Now, grind the roasted red chillies, tamarind, and curry leaves into a fine powder. Mix this spice powder into the flaxseed and dal mixture. Add salt to taste, and stir to combine everything thoroughly. -
Store the Podi:
Once fully mixed, transfer the Flaxseed Podi to an airtight container. It will keep fresh for up to two months when stored properly.
Serving Suggestions:
This Flaxseed Podi is perfect as a side dish, often paired with steamed rice, palak dal, or a comforting mixed vegetable poricha kootu. It adds a burst of flavor and nutrition to any South Indian meal, making it an excellent accompaniment to rice-based dishes.
Nutritional Information (per serving):
| Nutrient | Value (per serving) |
|---|---|
| Calories | 50-60 kcal |
| Protein | 2.5 g |
| Fat | 2 g |
| Carbohydrates | 8 g |
| Fiber | 2.5 g |
| Sodium | 200 mg |
Tips & Variations:
- Adjust the Spice: Feel free to adjust the number of dry red chillies based on your spice preference. You can even add green chillies for a different flavor profile.
- Add More Flavor: Some people like to add a few garlic cloves or asafoetida (hing) for an extra punch of flavor.
- Use Ghee: For a richer taste, you can roast the dals and spices in ghee instead of oil.
This Flaxseed Podi is not only a delicious South Indian chutney powder but also a health booster packed with essential omega-3 fatty acids, fiber, and proteins. It’s a fantastic way to include flax seeds in your diet, especially for those who may not enjoy their raw flavor. Enjoy this versatile and nutritious chutney powder as a perfect side dish for any meal!
