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.

11 comments:

  1. hi sushma,
    hmmm...flaxseed chutney pudi...healthy table top keep, thanks for the recipe

    ReplyDelete
  2. This is totally new to me and must be flavorful and healthy too

    ReplyDelete
  3. This is totally healthy. I love chutney pudi.

    ReplyDelete
  4. Super healthy chutney podi..

    ReplyDelete
  5. Yet another flavorsome podi to go with....

    ReplyDelete
  6. wow very healthy podi...love the recipe.

    ReplyDelete
  7. looks very tasty and flavorful..

    ReplyDelete
  8. Very healthy podi!!

    Do link your best recipes in my "COLLECTION OF BEST RECIPES"
    @
    http://youtoocancookindianfood.blogspot.in/2012/04/collection-of-best-recipes.html

    ReplyDelete
  9. Finger licking...
    Gurgaonflowerplaza.com

    ReplyDelete
  10. I should def try this for dosa! thx!

    ReplyDelete

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