Flax Seeds Chutney Powder, also known as Agase Chutney Pudi, is a super healthy and delicious North Karnataka Style chutney powder rich in Omega-3, fiber, and proteins. Vegan Friendly, Gluten-free.
This recipe is an excellent way to include omega-rich flax seeds in your diet. A healthy side dish that can be served with our South Indian breakfasts like dosa, idli, jolada rotti, sprinkle on bread toast, or with hot steamed rice.
Flax seeds are also known as Alsi in Hindi, Agase or Agasi beeja in Kannada, Aviselu in Telugu, jawas in Maharashtra, and Gujarat, ali virai in Tamil.
There are different flaxseed chutney pudi recipes on the internet, but today I am sharing the recipe that is prepared by my Mom (First Method below). In my mom's place, it's usually eaten with jowar roti as a side and mixed with oil or curd.
The second method is very similar to Dal Chutney powder with the addition of flax seeds. Therefore, it can also be called Flaxseed Idli Podi.
Health Benefits of Flax Seeds?
- Flax seeds are a rich source of the omega-3 fatty acid ALA. Plant-based ALA fatty acids are proven to have heart health benefits and are linked to a lower risk of stroke.
- Flax Seeds Are Rich in Dietary Fiber and may help in constipation.
- They Are a Rich Source of Lignans – up to 800 times any other plant - Which May Reduce Cancer Risk.
- Flax seeds are a good source of plant-based protein and can be an alternative protein source for people who do not eat meat.
Whole or Ground Flaxseed Better?
Most nutrition experts recommend ground over whole flaxseed because the ground form is easier to digest. However, whole flaxseed may pass through your intestine undigested, which means you won't get all the benefits. Refrigerate or freeze the ground flaxseed for longer shelf life.
How to use Flax Seed in your diet?
- You can mix the ground flax seeds into cereal, yogurt, oatmeal, smoothies, or sprinkle them generously on top of salads.
- Mix ground flax seeds with chapati flour and make roti, chapati, or parathas.
- You can also sprinkle on curries and stir-fries.
- You can add to breakfast dishes like dosa, bread toast, oatmeal, upma, poha, etc.
How to Make Flax Seeds Chutney Powder - 2 Ways
Method 1: (North Karnataka Style)
Heat a pan and dry roast flax seeds on medium-low flame until they get roasted well (puff up a little) and start spluttering. Transfer it to another plate. Cool completely.
In the same pan, add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
Grind all the ingredients mentioned in the ingredients section to a fine powder. Transfer it back to the plate, mix it well.
Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Tips and Variations
- In this recipe, you can also add 2 tablespoons of roasted dry coconut OR 2 tablespoons of roasted peanuts OR both for people who do not like the taste of Flax seeds.
- The red color of this flaxseed/agase chutney pudi mainly comes from the red chili powder.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantities, you can also refrigerate OR freeze up to 2 months in a ziplock and remove small portions and use accordingly.
- Jaggery is optional, you can skip it if you want a spicy chutney powder.
Method 2:
Heat an iron skillet and dry roast the flax seeds on medium-low flame until they get roasted well (puff up a little) and start spluttering. Set aside on a plate to cool.
In the same pan, dry roast chana dal on a medium-low flame till the dal turns golden brown. Remove and Set aside on a plate to cool.
Then dry roast urad dal on a low flame till the dal smells nutty and changes its color. Set aside on a plate to cool.
Then add the dry or desiccated coconut and roast for a few seconds, and Set aside on a plate to cool.
Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up, and curry leaves turn dry and crispy.
Once done, turn off the flame and add tamarind, salt. Mix well. Let it cool completely.
Add all the roasted ingredients, jaggery, hing, and grind it to a fine powder in a blender. Transfer it back to the plate, and mix it well with your hand.
Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Tips and Variations
- I have used a combination of byadagi and guntur dry red chilies. Byadagi red chilies are not hot, but they give a nice color. If you can find them use Kashmiri red chilies instead. Adjust the chilies according to your preference. In case you can't find dry red chilies, use 2-3 tablespoons of red chili powder instead.
- Always roast the ingredients on a low flame, stirring them frequently. Otherwise, it may burn and taste bitter.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantities, you can also refrigerate OR freeze up to 2 months in a ziplock, remove small portions, and use accordingly.
More Recipes from Karnataka
More Chutney Powder Recipes
- Peanut Chutney Powder
- Chana Dal Chutney Powder
- Gun Powder for dosa/idli tawa fry
- Dry Coconut Chutney Powder
- Fried Gram/hurigadale Chutney Powder
- Curry Leaves Chutney Powder
Flax Seeds Chutney Powder | Agase Chutney Pudi
Ingredients
Measuring cup used 1 cup = 250 ml
Method 1:
- ¼ cup flax seeds (agase/alsi/jawas)
- 1 teaspoon cumin (jeera) seeds
- 1.5 tablespoons red chili powder (adjust as per your spice level)
- 2 stalks curry leaves
- 2 cloves garlic
- little tamarind
- 1 teaspoon jaggery
- salt as per your taste
Method 2:
- ½ cup flax seeds (agase/alsi/jawas)
- ¼ cup chana dal
- ¼ cup urad dal
- ¼ cup dry coconut or desiccated coconut
- 10-12 dry red chilies (Mix of both byadagi and spicy guntur chili)
- 2 tablespoons curry leaves
- 1 small marble sized tamarind
- ¼ teaspoon asafoetida (hing)
- salt as per your taste
- 1 teaspoon jaggery optional
- 1 teaspoon oil
Instructions
Method 1: (North Karnataka Style)
- Heat a pan and dry roast flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Transfer it to another plate. Cool completely.
- In the same pan add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool completely.
- Grind all the ingredients mentioned in the ingredients section to a fine powder. Transfer it back to the plate, mix it well.
- Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Method 2:
- Heat an iron skillet and dry roast the flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Set aside on a plate to cool.
- In the same pan dry roast chana dal on a medium-low flame till the dal turns golden brown. Remove and Set aside on a plate to cool.
- Then dry roast urad dal on a low flame till the dal smells nutty and changes its color. Set aside on a plate to cool.
- Then add the dry or desiccated coconut and roast for few seconds and Set aside on a plate to cool.
- Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
- Once done turn off the flame and add tamarind, salt, mix well. Let it cool completely.
- In a blender add all the roasted ingredients, jaggery, hing, and grind it to a fine powder. Transfer it back to the plate, mix it well with your hand.
- Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Notes
Method 1 (Tips & Variations):
- In this recipe, you can also add 2 tablespoons of roasted dry coconut OR 2 tablespoons of roasted peanuts OR both for people who do not like the taste of Flax seeds.
- The red color of this flaxseed/agase chutney pudi mainly comes from the red chili powder.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantity, you can also refrigerate OR freeze up to 2 months in a ziplock and remove small portions and use accordingly.
- Jaggery is optional, you can skip if you want a spicy chutney powder.
Method 2 (Tips & Variations):
- I have used a combination of byadagi and guntur dry red chilies. Byadagi red chilies are not hot but they give a nice color. If you can find them use Kashmiri red chilies instead. Adjust the chilies according to your preference. In case you can't find dry red chilies, use 2-3 tablespoons of red chili powder instead.
- Always roast the ingredients on a low flame stirring them frequently, otherwise, it may burn and taste bitter.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantity, you can also refrigerate OR freeze up to 2 months in a ziplock and remove small portions and use accordingly.
Nutrition
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Amiruddin Shaikh says
If want to use coconut then how it will be used?
Anonymous says
Very healthy and tasty recipe??
bhavana says
thank you very much
happy says
I am thinking, to turn this int a keto friendly recipe, just replacing tamarind with lemon should do the trick ? If so, how much lemon juice would be needed ? Since I have never tasted this podi I wouldn't even know how to guess it 😐
bhavana says
i would suggest adding amchur powder (dry mango powder) because lemon juice may make the powder liquid and cant be stored for long.Hope this helps.
Riya says
This is quite a unique recipe, I never thought of, that flax seeds can be used for making this dish. Thanks for sharing this article I will surely try this. .
Bhavana Patil says
You are welcome Riya.