Alsi Seeds Dry Chutney Powder

How long it takes:  45 minutes

Makes: 1 Bottle

Alsi seeds are known as Flax seeds in English and these seeds are very rich in fatty acids, dietery fibers and a very good source of nutritious minerals. It is low in carbohydrates, and high in healthy fat and fiber, and good for fighting cholesterol – therefore, a very healthy option for those keeping a close watch on their weight and sugars. We can even prepare laddoos with these flax seeds which in turn will be very nutritious with ghee and other ingredients. I, myself was not aware of the benefits of using alsi seeds, and infact it was only after a couple of readers requested for recipes using this nutritious ingredient that I experimented with it.

Today I would like to put up alsi seeds dry chutney powder to add to the long list of dry chutney powders that I have already put up on this blog (curry leaves, ajwain, uchellu, garlic, sesame, peanut, hurikadle, and ordinary dal dry chutney powder ). This chutney powder is a good combo for idli, dosa, chapati and roti too. Here it is:

What you need to have:

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. Copra – 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                                                                                                                                                                                                        Ingredients of Alsi seeds chutney powder

Other ingredients of chutney powder

What you do with what you have:

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

                                                                                                                   Alsi seeds being dry roasted

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

                                                                                                         Bengalgram Dal being dry roasted

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

                                                                                                                 Blackgram dal being dry roasted

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

Curry leaves being dry roasted

5. Grate copra/coconut and roast it in a skillet 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.                                                                                                                                 Copra roasted and chilli powder being added to it

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

Asafoetida being fried in cooking oil

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

                                                                                      All roasted and other ingredients of the chutney powder

8. On cooling, dry-grind it in the mixer and is as shown in the image below.  Enjoy with roti, chapati, with a dollop of home-made ghee or Amul butter!!!!!  It can be preserved for a month when dry spoons are used.

 Ready to serve Alsi/Flax seeds chutney powder

How long it takes:  45 minutes

Makes: 1 Bottle

Good to remember:

1. Alsi seeds should be washed properly in running water and immediately dry roasted.

2. All ingredients should be dry roasted except for asafoetida (hing).

3. Coriander seeds and cumin seeds should be added raw only.

4. Garlic cloves can be replaced in place of asafoetida, but added raw.

5. This powder can even be a good combination with curd rice and dal rice.

6. The powder can be preserved for upto a month in an airtight container and the use of a dry spoon.