Flax Seeds Chutney Powder / Flaxseed Karam Podi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine: Indian

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Table of Contents⇓  Recipe Card⇓

Flax seeds Chutney powder / Flaxseed Karam Podi also called as Avisaginjalu Podi (in Telugu) or Alsi ki Dry Chutney Powder (in Hindi), is a nutritious and flavourful South Indian spice powder that adds a crunchy, nutty, and mildly spicy touch to your meals.

Actually, flax seeds are super foods which are packed with omega-3 fatty acids, fibre, and essential nutrients. Hence, this versatile flaxseeds podi pairs perfectly with hot rice, idli, dosa, or even roti.

With its earthy aroma and health benefits, this chutney powder is a must have for those looking to include superfoods in their daily diet. Let’s dive into this easy and wholesome recipe!

Table of Contents:

Click to expand / collapse

1. How to use, ‘Spiced Flax seeds Podi / Alsi ki Chutney Powder’:
2. Other recipes from my blog:
3. Step Wise Pics Procedure for, ‘Flaxseeds Karam Podi / Alsi ki Dry Chutney Powder’:
4. Prep Work:
5. Cooking:
6. Grinding:
7. Tips:
8. Result:
9. Recipe Card & Print:

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How to use, ‘Spiced Flax seeds Podi / Alsi ki Chutney Powder’:

Spiced Flaxseeds powder is a versatile, nutritious condiment that you can use in many ways.

With Rice & Ghee: Mix a spoonful of flaxseed chutney powder with hot rice and ghee. Makes a simple yet tasty meal.

For idli & Dosa: Mix with a little oil or ghee and use it as a chutney for idli or dosa.

With Curd: Mix a little flax seeds chutney powder in curds for a spicy twist in raita.

In Sandwiches & Wraps: Sprinkle inside a sandwich or roll for added flavour. Or else mix with mayo or hung curd to make a spread.

In Dal & Curry: Sprinkle on dal, sabzi, or curries for extra flavour, this adds a nutty taste and nutrition.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Spice powder recipes collection⇒  Powder / Podi

Chutney recipe collections⇒  Chutney / Pachadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

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Ingredients:

• Flax Seeds / Alsi / Avisaginjalu –  1cup
• Dhaniya / Coriander Seeds – ¼ cup
• Jeera / Cumin Seeds – half of ¼ cup
• Chana Dal / Senagapappu – half of ¼ cup (optional)
• Urad Dal / Minappappu – half of ¼ cup (optional)
• Salt – 2 teaspoons
• Hing / Asafoetida – ¼ teaspoon
• Fresh Curry Leaves – a handful
• Whole Dry Red Chillies – 15
• Dry Tamarind / Chinthapandu – tiny ball size

Special Ingredients:

• Fresh Curry Leaves
• Dry Tamarind / Chinthapandu

Step Wise Pics Procedure for, ‘Flaxseeds Karam Podi / Alsi ki Dry Chutney Powder’:

Prep Work:

Gather all the ingredients at one place. There should not be any traces of wetness.

Cooking:

Put a frying pan on stove top over medium flame.

Add all these>>Flax seeds, Dhaniya/Coriander Seeds, Jeera/Cumin Seeds. (Though I did not add, optionally you can add Chana Dal and Urad dal)

Dry roast all of them together by stirring continuously without stopping for 5 mins.

Now after 5 mins of stirring, add all the curry leaves and dry red chillies.

Keep stirring continuously until the flax seeds start popping up. Then switch the flame off.

To this hot pan add the dry tamarind as well. Let everything cool down.

Grinding:

Once cooled down, add all the ingredients of the pan to a spice grinder. Add asafoetida and enough salt as well.

Grind everything into coarse powder. Do not make a paste.

Transfer the Spiced Flax Seeds Powder into a clean, dry, air-tight container. Done!

Tips:

• Adjust the salt and spice as per your taste.
• Optional ingredients: Chana Dal, Urad dal can be added or avoided. Instead you can add peanuts. I did not add any lentils but the powder tasted great.
• While roasting the ingredients keep stirring continuously, so that they do not burn.
• Adding Garlic: Add the fresh garlic cloves (10) to the frying pan along with the curry leaves. This is optional ingredient, which I did not add.
• Using Dry Curry Leaves: In this case you do need to fry the curry leaves. Just add them to the dry roasted spices and grind.
• Storage: Transfer the powder into a clean, dry, air tight container and store it in a dry place.
• Flax Seeds / Aviseginjala Karam Powder, stays fresh and good for up to 1 month.
• Later on, the spice might reduce and the flavour would fade out a bit. It is still edible.

Result:

• This, Satvic style that is No Onion No Garlic Spicy Flax seeds Podi, is a perfect blend of health and taste in every spoonful.
• It is a vibrant addition to South Indian cuisine, bringing a burst of flavour and healthy benefits to the table.
• This, Flax seeds Chutney powder / Flaxseed Karam Podi, whether you use it as a dip or a condiment or to spice up your side dishes, is definitely going to enhance your dishes.

Recipe Card & Print:

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