Tuesday, May 29, 2012

Flax Chutneypudi

Today it's a traditional south Indian Side-dish called Chutneypudi made from Flax seeds.



Ingredients :-

1. Flax seeds – 1/2 Cup

2. Bengalgram Dal (Chana dal)  – 1/2 Cup

3. Blackgram Dal (urad dal) – 2 Tablespoons

4. Coriander seeds – 1 Tablespoon

5. Cumin seeds – 1 Teaspoon

6. coconut – 1/2 cup

7. Curry leaves – 1 Cup packed

8. Red chilli powder (Byadgi) – 2 Tablespoons

9. Asafoetida(soft) – Size of a peanut

10. Tamarind – A little

11. Salt – As per taste
 

Method :-



1. Wash and drain the water completely from alsi seeds and place a Bowl with alsi/flax seeds in it. Dry roast immediately, till the seeds splutter.

2. Empty the bowl and dry roast bengalgram (chana dal) in it till you get a pleasant aroma on low/medium flame.

3. Dry roast blackgram (urad dal) on low / medium flame till you get a pleasant aroma

4. Wash and dry roast curry leaves till the leaves are roasted. Ensure that they do not change the colour or get burnt

5. Grate coconut and roast on a low flame stirring continuously till you get a pleasant aroma. Switch off the flame and add chilli powder to it and stir it to mix.  Add tamarind to it too.  

6.Place a spatula with 1 teaspoon of cooking oil on low flame and fry soft asafoetida in it till crispy.

7. Transfer all roasted items to a bowl including coriander seeds, cumin seeds and salt

8. On cooling, dry-grind it in the mixer. It can be preserved for a month when dry spoons are used.

P.S Color may wary depending on the how you roast Bengalgram and blackgram.

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