Flax seeds podi /chutney

Flax seed podi or chutney is an Indian condiment made with Flax seeds, mixed with some spices, dessicated coconut and sesame seeds. 

I am sharung my version of this chutney in Tamil style. Somewhat similar to the molgapodi made in South India as a side dip to go with idli, dosa and pesserat.

But Flax chutney was prepared from generations, specifically in and around Maharashtra. It is served in thali with other items to contrast the flavours. Flax is called as jawas in Hindi and Marathi.

Flax seeds Gun powder

RECIPE

Watch video here Flax seeds podi

Shelf life for a 2 months
Prep time 5 minutes
Cook time 10 minutes
Tools: Mixer grinder, pan or kadai 

INGREDIENTS

Flax seeds 1/2 cup

Sesame seeds 1/4 cup

Dry red chilies 3-4 nos

Black pepper corns 1 tbsp

Curry leaves 4-5 sprigs

Dessicated coconut 1/4 cup

Tamarind 1 inch piece

Jaggery 1 tbsp

Asafoetida/hing 1/2 tsp

Salt 1 tsp

METHOD


Clean and remove the curry leaves from the stalks and dry roast them in a pan till they are fully dehydrated. Remove in a plate. I have used my preserved dried curry leaves so I skipped the step.

To the same pan add flax and sesame seeds and roast till they start to pop.

Add broken chilli, dessictaed coconut, black pepper and roast just till you can smell the coconut roasting.

Switch off flame Add jaggery, tamarind and hing.
Mix and let these remain in hot mixture.

Cool the mixture, add salt and grind to semi fine texture.

Transfer the ground mixture on to a plate and let cool. Store in clean and dry jar.

Take a teaspoon full in your dish, drizzle a teaspoon of oil, mix and eat with chapati, idli or dosa.

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