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.
Keyword Dry chutney Powder, Vegan
Cook Time 5minutes
Total Time 10minutes
2Dried Chilies To Taste
1/4TspTamarind 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.
For detailed instructions go to https://oventales.com/flaxseed-chutney-powder/ .