Flax seed chutney powder is an easy way to increase the nutritional value of any , well almost any, dish. Chutney powders are used as an accompaniment to a variety of meals in the South Indian Cuisine. Usually made with a blend of dals (beans/lentils), it adds a bit of crunch and protein as well as spice to the dish. These take hardly any time to prepare and comes in handy on those busy days.
Flax seed is a nutritional powerhouse. It is high in fiber , hearth healthy Omega-3 s , and antioxidants. For hundreds of years the native cultures in many parts of the world considered this unassuming seed as a miracle food. The seeds have a hard shell which protects the nutrients inside. Crushing or powdering the seeds is recommended for better absorption by our digestive system. But once the shells are broken the nutrients becomes vulnerable to oxidization reducing the potency over time. To prevent this it is preferable to make the powder in small batches or store the powder in the fridge.
Other than as a side for south Indian dishes like Dosa, Idli and Upma here are a few other ways to use the flax seed chutney powder ..
- Sprinkled over plain rice
- Seasoning for steamed veggies
- Sprinkled over toast with a slice of avocado
- Sprinkled over eggs
Flax seed and dry spices are ground with coconut and lentils to make this spice powder. This mix is very nutritious as well as being delicious. It is used as a quick side dish / dip / chutney for many south Indian dishes and rice. When stored properly it will last for a few weeks.
- 1/4 C Flax seed
- 2 Dried Chilies To Taste
- 2 Tbsp Toor dal
- 2 Tbsp Mung dal
- 3 Tbsp Dried Coconut
- 1/2 Tsp Salt To Taste
- 1/4 Tsp Tamarind A small piece
- Heat a thick bottomed pan over medium heat.
- Dry roast the dals one by one till they turn pink. Transfer to the blender jar.
- Dry roast the red chili. When the chili is hot add the flax seed to the pan. Followed by the dry coconut. Warm the coconut and flax and turn off the heat. Transfer to the blender jar.
- Add the tamarind and salt to the blender, and pulse a few times. Taste and adjust salt. Pulse till desired crunch .
- Transfer to an airtight container.
I dry roast the ingredients either one by one or adding them at different times based on how long it takes for each to get roasted. Flax seeds are just warmed and not really toasted till they pop. While the dals are roasted till they turn pink .
If using dried coconut (kopra or desiccated coconut) add it to the last batch of ingredients being toasted and just warm through . There is no need to brown the coconut . If using fresh or frozen coconut roast it separately till all the moisture evaporates .
Transfer all the roasted ingredients to the blender jar or a coffee grinder . Add salt and tamarind and pulse a few times to a coarse powder.
Use immediately or transfer to an airtight container. The chutney powder is stays fresh in an airtight containers for a few days but for longer storage I would encourage you to keep it refrigerated.