Flaxseeds Dry Chutney, South Indian Flax Seeds Podi
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 23192 times
Dry chutney powder, usually made with dals and red chillies, just got healthier in this all-new avtar. The traditional South Indian recipe has been tweaked to incorporate flax seeds instead of dals.
Some cumin seeds have also been added to the formula to make it tastier! With loads of fibre and nutrients, this healthy version of malgapodi is a wise addition to your diet.
You can mix the Flaxseeds Dry Chutney with til oil and serve as an accompaniment for idlis and dosas , or you can sprinkle some of it over snacks like uttapa to give a tongue-tickling flavour.
- Put the flaxseeds in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring occasionally. Keep the roasted flax seeds aside.
- In the same pan, dry roast the kashmiri red chillies for 2 minutes, while tossing occasionally. Keep the roasted chillies aside.
- In the same pan, dry roast the cumin seeds for 1 minute, while stirring occasionally.
- Combine all the ingredients along with salt in a mixer and blend till coarse without using any water.
- Store in an air-tight container and refrigerate. Use as required.
Nutrient values (Abbrv) per tbsp
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