Flax Seeds Chutney Powder

Ingredientsfor 4 servings

• 1 cup Flax Seeds
• 3 tsp Blackgram Dhal
• 1/4 cup Groundnut
• Salt, to taste
• 1 nos Garlic Bulb medium size
• 8 nos Red Chillies
• 10 Leaves Curry leaves
• 1 Tspn Coconut/Refined Oil

Preparation

1. Step 1

   Heat the Oil in a Cheenachatty/Frying pan.

2. Step 2

   Peel and clean the garlic and heat it along with Red Chillies and Curry leaves. When colour of the Garlic, Red Chillies and Curry leaves turns into brown, take them out from the Cheenachatty/Frying pan and set aside.

3. Step 3

   Then roast the Ground-nuts also and when colour of the Ground-nuts turns into brown, take the nuts out from the Cheenachatty/Frying pan and keep it separately. Roast the Blackgram Dhal also in the same way and keep it separately.

4. Step 4

   Then roast the Flax seeds and when the seeds start to burst well and colour of the Flax seeds turns into brown (this may take about 5 minutes time), take the Flax seeds out from the Cheenachatty/Frying pan and keep it separately.

5. Step 5

   After about 10 minutes, grind all the ingredients (Flax seeds, Ground-nuts, Blackgram Dhal, Garlic, Red Chilli, Curry leaves) together in a Mixer, adding required quantity of Salt and when the mix becomes in the form of Powder, stop the mixer and change the Powder into a plate and allow to cool it properly.

6. Step 6

   Flax seeds Chutney Powder is ready. This Chutney powder can serve (along with Coconut/Sesame oil or Gheee to mix the Chutney Powder) as side dish for Iddaly/Dosa/Uthappam, cooked Rice etc. For long life, keep the Chutney powder in an air-tight container and use dry spoon to take it from the container.