I have been trying to make this chutney powder with Flax seed for quite sometime now. I deliberately included sesame seeds to bump up the nutrient value as I wanted my kids to get used to adding this powder to their diet.
Needless to say I am impressed with this version of chutney powder with the goodness of flaxseed!! More so as my kids liked it :).
So check it out for Day 3 of BM #16 under the theme 'Chutneys and Podis'.
Ingredients -
Flaxseed / Alsi 1/2 cup
Urad dal 1/2 cup
Chana dal 1/2 cup
Sesame Seeds 1/4 cup
Needless to say I am impressed with this version of chutney powder with the goodness of flaxseed!! More so as my kids liked it :).
So check it out for Day 3 of BM #16 under the theme 'Chutneys and Podis'.
Ingredients -
Flaxseed / Alsi 1/2 cup
Urad dal 1/2 cup
Chana dal 1/2 cup
Sesame Seeds 1/4 cup
Coriander seeds / Dhaniyalu 1 tsp
Cumin seeds / jeera 1 tsp
Red chillies 6-7 (according to taste)
Tamarind / chintapandu table tennis ball size
Dry coconut (powdered or shredded) 1/2 cup
Red chillies 6-7 (according to taste)
Tamarind / chintapandu table tennis ball size
Dry coconut (powdered or shredded) 1/2 cup
Curry leaves handful (Optional)
Jaggery / Bellam (grated) 2 Tbsp (Optional)
Salt 1 3/4 tsp or as per taste
Salt 1 3/4 tsp or as per taste
Seasoning (Oil , mustard seeds and Asafotida/Hing) (Optional)
Method Of Preparation -
Dry roast flax seed on a low flame until they start popping. Remove and set aside to cool.
Dry roast Chana Dal and Urad Dal separately until they are golden brown in color. Set aside to cool.
Roast the remaining ingredients as well until done and allow them to cool. Make sure the curry leaves are totally dry.
Combine all the roasted ingredients, salt and jaggery and grind them to a desired consistency. I like the podi neither too fine nor too coarse.
Serve with steaming hot rice and ghee or with Idli/Dosa.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .
Preparation Time 15 min
Makes 2 cups
Method Of Preparation -
Dry roast flax seed on a low flame until they start popping. Remove and set aside to cool.
Dry roast Chana Dal and Urad Dal separately until they are golden brown in color. Set aside to cool.
Roast the remaining ingredients as well until done and allow them to cool. Make sure the curry leaves are totally dry.
Combine all the roasted ingredients, salt and jaggery and grind them to a desired consistency. I like the podi neither too fine nor too coarse.
Serve with steaming hot rice and ghee or with Idli/Dosa.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .
Preparation Time 15 min
Makes 2 cups
Posts
ya adding sesame seeds and flax seeds surely bumps up the nutrient value....delicious one!
Very healthy one Harini, I have been forcing myself to try out flax seeds, not doing it..hope to do that soon..so many to try!
Lovely ....such an interesting and nutritious podi.
Nutritious podi.Nice and flavorful.
Divya's Culinary Journey
Showcase- Desserts
I've been enjoying your powders so much (totally in love with the peanut coconut one). I've been trying to find more ways to incorporate flax seed into my food - this is perfect!
Mmmmhhhhhh can smell the flavore of the podi
Lovely podi.. looks amazing !!
Indian Cuisine
like valli said..even I am forcing myself for flaxseeds, this is good way to get it in the system
Excellent, wat a flavourful and healthy podi.
I only recently came to know of the benefits of flax seeds and have been looking at ways to include it in the diet ever since...thanks for this recipe!
Wow!!!such a healthy and flavorful podi,sounds delicious.
everytime I think of adding flax seed I dont know why I dont!!...a good motivation...it looks really healthy n good!
Healthy n Flavorful Podi!!!
I have a big bag of flaxseed meal and so I too keep adding it to most of the things.
This looks like a combo of karivepaku podi and podi chutney and love that color.
A very nutritious chutney powder!