Flax Seeds Chutney Powder

• Produce

  • 1 Split Gram lentils, black
  • 1 Tamarind- marble sized

• Canned Goods

  • 1 Copra pieces- handful

• Baking & Spices

  • 1 tsp Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tsp Cooking oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds
  • 1/2 cup Flax seeds

• Frozen

  • 1 Curry, leaves

• Other

  • Jaggery powder- 1/2 tsp

Found on udupi-recipes.com

Description

Ingredients

• Flax seeds- 1/2 cup
• Split black gram lentils (urad dal)- 1/4 cup
• Red chillies (Byadagi)- 8 to 10 nos.
• Copra pieces- Handful
• Tamarind- Marble sized
• Salt- 1 tsp
• Jaggery powder- 1/2 tsp
• Turmeric powder- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Curry leaves- few strands
• Cooking oil- 2 tsp

Directions

• Heat a cooking pan or wok adding flax seeds. Dry roast them in medium flame with continuous stirring till they start spluttering. Transfer it to a container and add split black gram lentils to the same pan. Dry roast them as well till they turn little brown.
• Next add pieces of copra and curry leaves. Roast them will the copra changes its color a bit. Finally add a tsp of oil and roast the red chillies till they puff up. Switch off the flame.
• Assemble all roasted ingredients in a container and let them cool down to room temperature. Then include salt, cumin, turmeric powder, jaggery and tamarind with it.
• Now put everything in a blender or mixer and grind them in to coarse powder. Transfer it to a bowl and store it in an airtight container when cools down.
• Flax seeds chutney powder is ready to relish with idli, dosa or steamed rice topped with ghee.
• Roasting should be carried out on medium flame with continuous stirring. Otherwise it may burn and taste bitter.
• You can skip adding jaggery but bit of sweetness in savory dish enhances the taste. So I have added it.
• If you dont have copra, you can include grated coconut too. But you have to roast it little longer till the moisture evaporates from it.