Thursday, March 14, 2013

Flax seed and garlic dry chutney | Bellulli Agase Pudi

Chutney powders are great time savers. I store at least two types of chutney powders at home to keep things going fast. We eat these chutney powders with almost anything. This is a modified version of the North Karnataka Agashi hindi /Flax seed chutney powder.

Preparation Time: 20 mins
Cooking Time: Nil
Adapted from: Desivideshi
Makes around: 2 cups of chutney powder

Flax seed: 1/2 cup
Grated dry coconut: 1/2 cup
Sesame seeds: 1/4 cup
Dry tamarind: 2 tsp
Garlic pods: About 15-20
Chili powder: 2-3 tsp, more or less
Salt: 1 tsp, more or less
Oil: 1 tsp

Dry roast the flax seeds & the sesame seeds separately.
Mix the roasted seeds with the dry coconut & let them cool.

Meantime, heat the oil. Throw in the garlic & roast the garlic on low heat. The garlic should become soft. Add in the dry tamarind & turn off the heat.

Allow the garlic to cool.
Throw in the flax seeds, sesame seeds & dry coconut to the food processor | mixer | coffee grinder & pulse it till the seeds turn coarse.
Add in the garlic, tamarind, salt, chili powder & pulse again.
Scoop out the powder onto a bowl. Let it cool.
Once cool, store it in a air tight container.
This powder stays good for about a month in the refrigerator.

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