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.
Course Dip
Cuisine Indian
Keyword Dry chutney Powder, Vegan
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 6servings
Author Syama
Ingredients
1/4CFlax seed
2Dried Chilies To Taste
2TbspToor dal
2TbspMung dal
3TbspDried Coconut
1/2TspSaltTo Taste
1/4TspTamarind A small piece
Instructions
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 .