Flax seeds are literally a kind of wonder food. These tiny seeds are said to have amazing capabilities like improving the immune system, decreasing risk of Alzheimer's, reducing cholesterol and high blood pressure and stabilizing blood sugar levels. These seeds are also rich in omega-3 fatty acids and high in both soluble and insoluble fiber.
Given that this is such a healthy food, it should be a no-brainer to include this in our diet. Having said that, actually including it in our diet has proven to be a little more challenging than I expected. I usually use flax seeds in my bakes as I did when I made these sweet potato rolls . But since I do not bake every day or even two or three times a week (though I would love to) just using them in bakes makes me feel like I am not using enough of it. So when I came across this recipe on Archy's site, I was thrilled with the idea of using flax seeds in a spice/ chutney powder. I adapted the recipe and added a few ingredients that I thought would enhance the taste.
This powder is very versatile and can be used to spice up yogurt to make an instant dip or used along with a few drops of sesame oil to make a chutney to go along with savory crepes/ dosai. You can add a little to cooked rice to make an instantly flavored rice. I have even used it to spice up my curries with thoroughly enjoyable results.
Ingredients and method to make Flax chutney powder
1/2 cup flax seed meal (also known as Alsi ) (see notes)
1/4 cup raw unsalted peanuts
1/4 cup unsalted split roasted chick pea (dalia/ pottu kadalai)
1/2 inch tamarind
1/2 tsp brown sugar
20 curry leaves
15 dry red chillies (or according to taste)
1/4 cup brown sesame seeds
1 1/4 tsp salt (or according to taste)
Dry roast flax seed meal, raw peanuts, curry leaves, dry red chillies and brown sesame seeds SEPARATELY and keep aside to cool.
Flax meal needs to be roasted until aroma arises from it, peanuts until they change color and lose rawness, curry leaves until they become dry and crisp.
Powder all the ingredients along with the tamarind, brown sugar, and roasted chick pea until mostly fine.
Add salt to taste and give it another turn in the spice grinder.
Store this in an airtight container and use as required
This powder will stay for about a month or maybe more without any refrigeration.
Flax seed is known as Alsi in India. Flax seed meal is just powdered flax seeds, so if you have the seed you can powder it in your spice grinder.
Instead of raw unsalted peanuts you can use unsalted roasted peanuts too, if you use roasted peanuts you can skip roasting the peanuts step.
You can grind this powder to a very fine texture too if you like, I make it reasonably fine and allow a little coarseness because I like to taste the bite of some of the ingredients and it also gives me a more molaga podi like texture this way