Flaxseed chutney powder is easy to make and very nutritious, healthy side dish for our breakfasts like dosa, idli, roti, sprinkle it on bread toast, and with hot steamed rice. Flaxseed is high in fiber. Flaxseed helps fight constipation, inflammation. Flax seed contains high levels of omega 3 fatty acids, which are vital for healthy hearts.
Then roast the Ground-nuts also and when colour of the Ground-nuts turns into brown, take the nuts out from the Cheenachatty/Frying pan and keep it separately.
Roast the Blackgram Dhal also in the same way and keep it separately.
Then roast the Flax seeds and when the seeds start to burst well and colour of the Flax seeds turns into brown (this may take about 5 minutes time), take the Flax seeds out from the Cheenachatty/Frying pan and keep it separately.
After about 10 minutes, grind all the ingredients (Flax seeds, Ground-nuts, Blackgram Dhal, Garlic, Red Chilli, Curry leaves) together in a Mixer, adding required quantity of Salt and when the mix becomes in the form of Powder, stop the mixer and change the Powder into a plate and allow to cool it properly.
Flax seeds Chutney Powder is ready. This Chutney powder can serve (along with Coconut/Sesame oil or Gheee to mix the Chutney Powder) as side dish for Iddaly/Dosa/Uthappam, cooked Rice etc.
For long life, keep the Chutney powder in an air-tight container and use dry spoon to take it from the container.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.