Flax Seeds Podi/Chutney | How to make Flax Seeds Podi/Chutney

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By Anjana Rao
Created on 16th Mar 2016
  • Flax Seeds Podi/Chutney , How to make Flax Seeds Podi/Chutney
Flax Seeds Podi/Chutney by Anjana Rao
  • Flax Seeds Podi/Chutney | How to make Flax Seeds Podi/Chutney (17 likes)

  • 0 reviews
    Rate It!
  • By Anjana Rao
    Created on 16th Mar 2016

About Flax Seeds Podi/Chutney

Flax seeds podi is blend of flax seeds, channa dal, garlic,red chilli and cumin. I have used channa dal for some texture but you can totally skip using it. It is very simple to prepare and tastes great with rotis, rice, dosa, idli, also can be added to sabzis for that extra nutty flavor.

Flax Seeds Podi/Chutney is a popular aromatic and delicious dish. You can try making this amazing Flax Seeds Podi/Chutney in your kitchen. This recipe requires 5 minutes for preparation and 10 minutes to cook. The Flax Seeds Podi/Chutney by Anjana Rao has detailed steps with pictures so you can easily learn how to cook Flax Seeds Podi/Chutney at home without any difficulty. Flax Seeds Podi/Chutney is enjoyed by everyone and can be served on special occasions. The flavours of the Flax Seeds Podi/Chutney would satiate your taste buds. You must try making Flax Seeds Podi/Chutney this weekend. Share your Flax Seeds Podi/Chutney cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Anjana Rao for inputs. In case you have any queries for Flax Seeds Podi/Chutney you can comment on the recipe page to connect with the Anjana Rao. You can also rate the Flax Seeds Podi/Chutney and give feedback.

  • Prep Time5mins
  • Cook Time10mins
  • Serves6People
Flax Seeds Podi/Chutney

Ingredients to make Flax Seeds Podi/Chutney

  • 1 cup flax seeds
  • 1/4 cup channa dal
  • 6 to 7 dried red chillies
  • 5 cloves of garlic with skin on (optional)
  • 1/2 tsp jeera/cumin seeds
  • 1/4th tsp asafoetida /hing
  • Salt to taste

How to make Flax Seeds Podi/Chutney

  1. Dry roast the flax seeds till it starts to splutter. Keep aside.
  2. Dry roast the channa dal till it starts turning slightly brown in colour. At this stage add the cumin seed and dried red chillies and continue to roast for a minute.
  3. Now add the garlic and roast for few seconds. Remove and cool down all the ingredients.
  4. Grind all the ingredients along with salt and asafoetida to form a slightly coarse powder.
  5. Store the flax seeds podi/chutney in an air tight container and it stays good for 2 weeks.
My Tip: Make this podi in small batches as powdered flax seeds tend to oxidize and spoil quickly.

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