Flaxseed idli podi | molaga podi | chutney powder

Wednesday, May 18, 2016 0 comments
Flaxseed is a powerhouse of nutrition. Flaxseeds are a rich source of Omega-3 fatty acids for vegetarians and a very diabetic friendly ingredient. Optimum amount of 1-2 tbs flaxseed can be consumed per day. Ground flaxseed can be added/ sneaked into curries, roti's, salad, porridge and even smoothies. 

Can be had as a side with idli/ dosa along with sesame oil or even with hot steamed rice topped with ghee/ sesame oil. 

1 cup flaxseed
3/4 cup urad dal
1/2 cup groundnuts
2 tbs sesame seeds
Handful of curry leaves
6-8 dry red chillies (number depends on chilli variety)
1 ts asafoetida 
Small piece of tamarind (optional)
5 garlic cloves (optional)
1 ts oil


Dry roast flaxseed, urad dal, groundnuts and sesame seeds separately in medium flame until they change colour and become fragrant. Spread the roasted ingredients in a wide plate.

Roast curry leaves, red chillies, tamarind and garlic cloves together in very little oil. Toss repeatedly for 2-3 minutes in medium flame until curry leaves become crisp and the contents become devoid of their moisture.

Combine all the roasted ingredients in a wide plate. Add asafoetida and needed salt to the hot mixture. Mix well. Allow them to cool completely for a minimum of 15 minutes. 

Grind the ingredients to a coarse powder. Store in a airtight container. 


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