This South Indian-style mixed seeds chutney powder (podi) is a healthy and flavorful blend made with sesame, sunflower, pumpkin, and flax seeds. Enjoy it the traditional way with rice and ghee, or sprinkle it over dosa, idli, or roti for a nutritious and delicious touch.
I am always looking for ways to include a variety of seeds in the daily diet. I regularly make flax seeds chutney powder, pumpkin seeds chutney powder, or chia seeds curd rice.
Today I am sharing Mixed seeds chutney powder that includes four seeds, mainly sesame, sunflower, pumpkin, and flax seeds. I love this pudi, and it's an easy way to boost everyday meals.
Once again, I used my Mom's peanut chutney powder recipe as inspiration to make this pudi, and it comes together in under 15 minutes. It's perfect to pack for kids school lunch boxes since it's completely nut-free. Enjoy with South Indian breakfast dishes like idli, dosa, and hot steamed rice, especially when mixed with ghee.
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How to Make Mixed Seeds Chuntey Powder
Heat a pan or kadhai and dry roast 2 tablespoons of flax seeds, 2 tablespoons of pumpkin seeds, 2 tablespoons of sunflower seeds, and 2 tablespoons of sesame seeds on a low flame for 5 minutes or until they get roasted well. Transfer it to another plate. Cool completely. Do not burn the seeds.
In the same pan, add 2 stalks of curry leaves and dry roast on medium-low flame until they turn dry and crispy. Add ½ teaspoon jeera seeds, 2 cloves of garlic, and 1 small piece of tamarind, and sauté for another 30 seconds. Turn off the gas. Cool completely.
Add all the roasted ingredients into a mixer jar along with 2 teaspoons red chili powder, salt to taste, and ½ teaspoon jaggery.
Dry grind in the pulse mode to your desired texture-smooth or coarse. Transfer it back to the plate and mix well.
Store it in an airtight container. Serve it with rice, dosa, idli, or chapati.
How to Serve Mixed Seeds Chutney Pudi
Serve this seeds chutney pudi with piping hot Instant pot steamed sona masoori rice and homemade ghee, or with idli, dosa, chapati, or rava upma. Also tastes great when mixed with oil or yogurt.
Variations
- Spicy: You can add more chili powder to make it spicy.
- Mix in dry coconut (desiccated/copra) for a variation.
- Dry roast seeds on low heat to avoid burning and enhance flavor.
- You may also add 1 tablespoon of roasted chia seeds to this pudi.
- If you don't like garlic, skip it and substitute it with 2 big pinches of asafoetida (hing).
Storage Instructions
You can store the chutney podi for 2 weeks at room temperature and up to 1 month in the refrigerator.
More Dry Chutney Powder Recipes
Mixed Seeds Chutney Powder
Ingredients
- 2 tablespoons flax seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2-3 stalks curry leaves
- ½ teaspoon cumin seeds
- 2 garlic cloves
- 1 small tamarind piece
- 2 teaspoons red chili powder
- salt to taste
- ½-1 teaspoon jaggery optional
Instructions
- Heat a pan or kadhai and dry roast flax seeds, pumpkin seeds, sunflower seeds, and sesame seeds on a low flame for 5 minutes or until they get roasted well. Transfer it to another plate. Cool completely. Do not burn the seeds.
- In the same pan, add curry leaves and dry roast on medium-low flame until they turn dry and crispy. Add jeera seeds, garlic, and tamarind, and sauté for another 30 seconds. Turn off the gas. Cool completely.
- Add all the roasted ingredients into a mixer jar along with red chili powder, salt to taste, and jaggery.
- Dry grind in the pulse mode to your desired texture-smooth or coarse. Transfer it back to the plate and mix well. Store it in an airtight container. Serve it with rice, dosa, idli, or chapati.
Nutrition
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