Flaxseed Chutney Powder / Agase Beeja Chutney Pudi

Flaxseed chutney powder is healthy and nutritious chutney powder. It goes well with chapathi, paratha, Idly, Dosa, Akki Rotti and even with Rice. 

Ingredients:

Flax seeds - 1 Cup

Channa dal - 1/2 Cup

Urad dal - 3/4 cup

Red chilli - 20 to 25 numbers*

Curry Leaves - 4 to 5 string

Tamarind - a small lemon size

Salt to taste

For Seasoning:

Mustard - 1 tsp

Turmeric powder - 1/2 tsp

Asafoetida - a pinch Hing /Asafoetida

Edible Oil - 3 tsp

Note : Mix of both Guntur (spicy) and Byadagi red chilli (Color) 

Method:

 

Step 1 : In a wok or frying pan, dry roast Urad dal and Channa dal separately or one by one on medium to low flame. It should be roasted until its aromatic and light red in color. Do not over fry or burn it. Transfer it to a plate and allow to cool.

Step 2 : In the same pan or wok, roast flax seeds until popping sound reduces and transfer into a separate plate.

Step 3 : In the same pan, add a teaspoon of oil and roast red chillies and tamarind. Add curry leaves and roast till all have turned crisp.

Step 4 : Once all the roasted ingredients cools down to room temperature then dry grind all the roasted items to a nice powder separately. Transfer to a big mixing bowl along with salt.

Step 5 : Add oil to kadai and when its hot, then add mustard seeds. When it starts splattering, add hing and turmeric. Now pour the tempering on the chutney powder and mix well. Taste and adjust the seasoning if required. If required, mixed chutney powder can be grind again in a mixer for 1 to 2 rounds to get mixed uniformly.

Store in an air tight container. It can be stored for couple of months. Generally I store extra chutney powder in a fridge.

Serve chutney powder with ghee, curd, coconut oil, sesame oil along with chapathi, paratha, Idly, Dosa, Akki Rotti and even with Rice.

Step by Step Pics:

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