Flaxseed Podi – Chutney Powder is a nutritious, flavorful accompaniment to idli, dosa, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!
Flaxseed Podi - Chutney Powder is a nutritious, flavorful accompaniment to idlis, dosas, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with your meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!
- 1/2 cup flaxseeds
- 1/4 cup whole white urad dal (white matpe beans)
- 2 tbsp chana dal (yellow split chickpeas lentils)
- 1/4 cup dried coconut flakes , or dried shredded coconut
- 6-8 dried red chilies
- 10-15 pcs curry leaves
- 1 tbsp tamarind
- 1 tbsp shredded jaggery , or jaggery powder
- 2 tsp oil
- 1 tsp cumin seeds
- salt , to taste
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Heat a a pan and dry roast the flaxseeds on medium heat for 2-3 minutes until they start to pop. Transfer them to a plate and let cool for a few minutes.
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Now, in the same pan, dry roast the urad dal and chana dal on medium heat for 2-3 minutes until they turn golden in color and are fragrant. Transfer to a plate and let them cool.
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Next, add oil and roast the red chilies, cumin seeds, curry leaves, coconut flakes and tamarind on medium flame until they become crisp. Transfer to a plate and let them cool.
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Grind the roasted flax seeds in a blender into a powder. Make sure that you don't over grind the flax seeds otherwise they will release oil and become like a paste. Transfer this powder to a mixing bowl.
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Now grind the roasted dals in the blender into a powder. Transfer it to the mixing bowl with the flax seeds.
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Next, grind the roasted red chilies, cumin seeds, curry leaves, coconut flakes and tamarind in the blender into a powder. Transfer this powder to the mixing bowl with the flax seeds and dal.
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Add jaggery and salt to the powders and mix till well combined. Adjust the seasonings according to your taste.
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Your Flaxseed Podi - Chutney Powder is ready. Store it in an airtight container and it will remain good for atleast a month.
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You can serve this with idli and dosa as a chutney by mixing with ghee or oil, or just enjoy it as a dry spicy powder with your meals. It also tastes really good when sprinkled on a sandwich.
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