Sunday, January 25, 2015

Flax seed Chutney Pudi

How many of us don't like chutney pudi here :-p. I am sure whoever tastes / have tasted this can't stop drooling over this magical pudi. Its an accompaniment for most of our south indian dishes like Dosa, Idli, Avalakki, rotti, mosaru anna or just hot steamed rice and ghee!!!! We at home have variety and our own versions of chutney pudi - spicy, non spicy, nutty etc. Here's one of our all time favourite chutney pudi or chutney powder i.e Flax seed Chutney pudi! 

As we all know Flax seed is rich in Omega 3 EFA and fibrous too! And so I go hunting for the flaxseed packet and successfully bought one to safely pack in my freezer :-p. I tried sprinkling over yoghurt, curries, cereals, salads ......still just not even 1/4 of a packet was finished. It looked as new as a freshly bought packet from the supermarket :-p. I was very keen on using this new wonder food in our daily diet. I didn't give up so easily. 

I found a recipe and viola...the flax seed in the freezer is almost finished now ;). We are loving it!!!!! Why don't you also try to masaledar the flaxseed and enjoy the benefits :). Here goes the recipe for Flaxseed Chutney Pudi.


Ground Flax seed or the seed itself - 1 Cup
Dried Red Chillies - 10 to 12
Urad dal  - 4 Tbsp
Cumin Seeds - 3 tsp
Tamarind - 1 small lemon sized ball
Garlic - 3 Pods (optional)
Curry Leaves few strands (optional)
Salt to taste.


Oil - 1 tp
Mustard Seeds - 1 tsp
Asafoetida a pinch
Turmeric powder - 1/4 tsp


  • Dry roast the Flaxseed on low flame till it starts to splutter. Then transfer it into a plate and allow it to cool.
  • Dry roast the Urad dal and red chillies on low flame till golden brown. Transfer it into a plate.
  • Dry roast the Cumin Seeds and Tamarind separately on low flame and transfer it with the dal + chillies mixture.
  • Lastly dry roast the Curry leaves and Garlic till the curry leaves becomes crispy and transfer it to the same dal + chillies mixture.
  • Now first grind the Dal + chillies + Cumin seeds + Tamarind + Garlic + Curry leaves +Salt.
  • Then to this add the roasted flax seed and grind again. You can either grind it coarsely or finely according to your choice.
  • Once done make the tempering with hot Oil, add the Mustard Seeds, Asafoetida and Turmeric powder. Add this to the Chutney Powder and mix well.
  • Store it in an air tight container.

Have a Happy meal with a Healthy Chutney Pudi :)!!!

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