Wednesday, April 25, 2012

Flax seeds Chutney Powder/Agase chutney pudi

I had bookmarked this recipe from Madhuri's blog around 6 months back. Needless to say, I always postponed doing it for one or the other trivial reasons!

Flax seeds are an excellent source for omega 3 fatty acids. They protect our bones, prevent & control high blood pressure, and lower cholesterol level. Many people don't know about this hidden gem. One tablespoon of flax seeds would provide almost 75% of daily requirements of omega 3 fatty acid!  WHFoods has some additional info on Flax seeds.

I have used the original recipe as a base & modified according to what I had handy! Here goes my version.
Madhuri's version can be found here.



Ingredients:
Gram dal/Channa dal: 1/2 cup
Urad dal: 1/4 th cup
Fenugreek seeds: 1/4th tsp
White sesame seeds: 2 tbsp
Garlic: 3 pods
Flax seeds: 1/2 cup
Dry coconut/Copra: 1 tbsp, grated (optional)
Red chillies: 8-10 nos ( 5 Kashmiri chillies for color & remaining hot variety of dry red chillies for spice!)
Curry leaves: 8-10 nos
Tamarind: 1 small grape sized
Jaggery: 2 tsp
Hing/Asafoetida: a pinch
Salt: Around 3/4th tsp

Method:
  • Dry roast the channa dal, urad dal & fenugreek seeds together until golden brown. Aroma fills the kitchen when the dals are almost done. Spread it on a large plate to cool.
  • To the same pan, add flax seeds & roast until the flax seeds just start spluttering. Remove from the heat & keep aside in another bowl to cool.
  • Follow by dry roasting the garlic, sesame seeds, curry leaves & tamarind seperately. Each of them should not take more than a minute! Add it to the cooling channa & urad dal mixture.
  • Finally dry roast the red chillies until you get a strong aroma. Remove it from heat & add it to the channa & urad dal mixture.
  • Add the dry coconut to the hot pan & remove it after 5-10 secs. Keep it aside for cooling.
  • Allow the flax seeds & the dal mixture to cool completely.

  • First add the channa, urad dal mixture along with chillies, sesame seeds, garlic, curry leaves & tamarind to the mixie/blender & make a coarse powder of it. Towards the end of making the powder, add jaggery, salt & asafoetida. Pulse again for couple of seconds. Scoop it out in a bowl.
  • Follow it my making a coarse powder of flax seeds. Add the flax seed powder to the dal mixture.
  • Mix both the powders thoroughly & allow it to cool completely.
  • Store it in air tight containers & use as required.
Chutney powder/pudi is a must at our home for plain dosa & akki rotti. My son loves to eat it with chapathi/Indian bread & idli too.


Notes:
Unlike menthyada hittu, this chutney pudi/podi is coarsely powdered.

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